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Tempered Milk Chocolate

By Susie Norris and Susan Heeger

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

3 cups/355 g ice
3 cups/465 g chopped high-quality milk chocolate

Preparation

  1. 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.

Reprinted with permission from Hand-Crafted Candy Bars by Susie Norris and Susan Heeger, © 2013 Chronicle Books
TagsDessertCandyChocolateNut FreeGluten FreeDairy FreeSimmerCookbooks
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