Tempered Milk Chocolate
Editor's note: Use this recipe to make Milk Chocolate Cup-of-Fluffs .
Milk chocolate's flavor, while less powerful than that of dark chocolate, is just as precious. Choose a premium brand with 38 to 50 percent cacao.
Recipe information
Total Time
Time Needed 20 Minutes
Yield
Makes 2 2/3 Cups
Ingredients
Preparation
Step 1
1 Put the ice in a large bowl and set aside.
Step 2
2 Reserve a handful of the chopped chocolate, and melt the rest gently in a stainless-steel bowl set over simmering water until it reaches 115°F/45°C on a candy thermometer. Remove the bowl from the heat. Wipe the bottom of the bowl with a dry cloth to prevent water from splashing onto the work surface.
Step 3
3 Sprinkle the reserved chocolate into the melted chocolate and stir. Cool the chocolate by placing over the bowl of ice for a few seconds at a time, removing it, stirring until smooth, and repeating until the temperature drops to 82°F/31°C.
Step 4
4 Heat the chocolate again by placing the chocolate bowl back over the simmering water for 30 seconds to 1 minute at a time. Once its temperature rises to 89°F/34°C, the chocolate is ready to use in candy bar production.
