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Home Cooking 9

Oh joy! Relatively mess-free chocolate tempering in the microwave

rainey | Feb 5, 201109:25 PM

I just finished making chocolate dipped peanut butter cookies for tomorrow's Super Bowl Snackstravaganza. It went so well I am truly stoked!

I used the chocolate callets from Trader Joe's and my new 2-cup silicone measuring beaker to melt about 10 ounces of chocolate in the microwave. I did them at 1 minute intervals on 60% power until I got them to 115˚ measured (and stirred BTW) with a digital thermopen.

When I got it to 115˚ I stirred additional intervals until I got it to drop to 105˚. Between stirs, I folded the thermopan over the top of the beaker with the probe in the chocolate and the handle on the outside. Still no chocolatey knuckles or chocolate dribbles all over the counter!

At 105˚ I started adding additional disks 2 and 3 at a time, stirring them in with the extended thermopen, until I got it down to 88˚, using the major part of the remaining 6 ounces I had reserved as seed chocolate. At 88˚ I located the remaining seed disks with the point of the probe and slid them up the side of the beaker. They -- rather miraculously -- stuck high on the side out of the way. I folded the thermopen up again as before half in and half out of the beaker.

Now the cooled cookies go in until there wasn't enough chocolate left to dip. Still no mess and minimal chocolately knuckes (YUM!).

The probe of the thermopen gets a run through hot water and a wipe with a towel. The beaker goes in the fridge along with the cookies to set up. When the chocolate was hard again it was a simple matter to squeeze the soft sides of the beaker to loosen the chocolate and pour it back in the bag with the remaining few callets.

A quick wash up and this is THE least messy, least wasteful adventure I've ever had with chocolate.

Hardly a glamour shot but an indication how not messy the whole process was:

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