how to: temper chocolate

valentines day means all. the. chocolate. 

actually, every day means all the chocolate. valentine’s day is just a socially acceptable outlet to gorge on brightly foil wrapped chocolates for breakfast, lunch and dinner. 

seeing as how it lands on a saturday this year, you really can eat it all day long.

Adam and I have already decided our big valentine’s day plans. same agenda as last year: sushi order in + movie.

the best. 

i haven’t done much baking lately, but thought i would offer up a scrumptious and easy no-bake valentine treat for you and your sweet (or just you).

the first step is making tempered chocolate. tempering chocolate can be a real big pain. the chocolate can seize, and it can burn. no one is happy when all the chocolate is gone. 

i remember seeing this tip a long time ago, but had yet to try it. you can easily melt / temper chocolate in your food processor. the chocolate is heated up slowly by the friction and melted into a shiny chocolate liquid. 

now, if you don’t have the time you can easily melt chocolate in 1-minute intervals in the microwave, however this process is relatively painless and easy as well. in about 10 minutes the chocolate has returned to its deep silky liquid state. 

i used extra large dark chocolate chips, but you can also chop up a block of dark chocolate and add it to the food processor. 

stay tuned for what you do next for a no-bake valentine treat. 

tempered chocolate

2015-02-09 13:00:46

tempered chocolate using a food processor

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Ingredients

1. 1 cup dark chocolate (chips, chopped block)

Instructions

1. add dark chocolate to the food processor.
2. process for 1-2 minutes, and scrape down bowl.
3. continue process, scraping down bowl every 1-2 minutes for a total of 10 minutes.
4. once chocolate forms a ball, slice it in half and continue until smooth chocolate forms.
5. use in baking, frostings and more.

b a k e a h o l i c https://www.bakeaholic.ca/