Here's the third of several reader questions for Lisa. Tempering chocolate can be tricky, but it's essential to good homemade molded chocolates. Read on for Lisa's answer...
Q: What method do you recommend for tempering chocolate at home? I've had inconsistent results with my attempts in the past.
Also, is there a chocolate thermometer you'd recommend for this? Thanks for your help!
Since you did not mention any specifics of your problematic results, let me point you in the direction of a wonderful book called CHOCOLATES AND CONFECTIONS by Peter P. Greweling and The Culinary Institute of America (Wiley, 2007): the book is a treasure of first-rate information on obtaining professional results and is worth the investment.
The temperature probe I use is the Thermapen Digital Thermometer (available from The Baker's Catalogue/King Arthur Flour). I recently bought a second thermometer to use when I bake while travelling.
I hope that this information helps you!
Thank you Lisa!
(Image credits: ChocolateChocolate cover photo and author photo both by Ben Fink. Cover design by Vertigo Design, NYC.)