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Chocolate Bowls, Tempering? What kind of Chocolate

RPMcMurphy | Feb 1, 200810:36 AM

I'm looking at experimenting with some desserts this weekend. I want to make chocolate bowls.....

I came across this


and figured, no way its that easy...then after some research, I came across different tempering methods, etc. etc....

I don't have a marble board....but, I can of course make a double boiler for melting and tempering and i have a thermometer.

my questions are...
whats an "OK with what I have" way to best temper the chocolate?

what chocolate is going to make this the easiest/nicest looking (that I can of course, get at A&P)

I think the easiest "method" i've researched (from the ghirardelli site) is to melt 2/3 the chocolate in a double boiler until its about 110-115, then let cool to 95-100 off heat, then add the remainder and still until melted.

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