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1 pound of chocolateStuff to dip like cherries, pretzels, crackers, cookies and strawberriesDouble boiler is ideal and makes life much better.Or a pot in a pot with water works as well.
Tempering chocolate is easy to do. It is also easy to mess it up. With a quality digital instant thermometer you can ensure no disasters! Accurate temperature with judicious monitoring and all will be good!1. Melt about 400 grams of the chocolate in a double boiler stirring constantly once the chocolate starts to melt.2. Remove from the heat, off the water when the chocolate, container surface reaches 113° to 122°F degrees. It is most likley not all the chocolate will be melted, continue stirring. 3. Add the some of the remaining chocolate to bring the temperature to 80° to 82°F degrees.4. This is the ideal temp. Do not go below the 80 degrees and if you need to reheat bring the temp only up to 90 degrees. If you go above you will need to start the proccess over.Once the chocolate is tempered, 82 degrees, start dipping!