Page 363 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

2
. Transfer two-thirds of the chocolate to a microwave-safe bowl.
Heat the chocolate at 50% power in 30-second increments,

stirring in between blasts with a rubber spatula. Continue
zapping until the chocolate is melted and the temperature reads
110°F (43°C). Take your time. Don’t burn the chocolate, and
don’t go over temperature.

3
. Stir in one-third of the remaining unmelted chocolate. Gently stir
until the chocolate is evenly distributed into the melted
chocolate. Wait about 10 minutes and take the chocolate’s
temperature. It should be between 95°F and 100°F (35°C and
38°C).

4
. Add another one-third of the unmelted chocolate, stir gently, and
allow the mixture to rest for a few minutes. Dark chocolate is in

temper when its temperature is between 90°F and 93°F (32°C
and 34°C); white chocolate’s is between 86°F and 90°F (30°C
and 32°C). Stir gently and take the temperature of the chocolate
again. If it’s still too high, add the remaining bits of chocolate,
stir, rest for a minute, and take the temperature. Continue
stirring, resting, and checking the thermometer until the

chocolate reaches temperature.
5
. To test the tempering, dip the back of a spoon in the chocolate

and let it sit. If after 5 minutes it’s still shiny and has hardened a
bit, you’re safe. If it’s still very wet and streaky, you’re not yet in
temper.