Tempered Chocolate

4 oz semisweet bar chocolate (must have cocoa butter)

On a clean dry cutting board with a serrated knife, chop chocolate.

Chocolate pieces should be the size of lentils or smaller.

Place in a silicone or plastic bowl; not glass or ceramic.

Now you're just going to heat it without ever exceeding 90 F.*

(You never take it OUT of temper.)

Microwave for 30 secs and stir well.

Check temperature.

Microwave for another 30 secs, stir well, and check temperature.

Microwave for 15 secs, stir well, and check temperature.

Microwave for 10 secs, stir well, and check temperature.

Repeat as necessary until chocolate is fluid and never exceeds 90 F.

4 oz is enough for roughly 100 hand piped decorations, 1" square in size.

Chocolate should be mostly set within 5 mins.

Chocolate can get too thick for fine piping every 10-15 mins.

(Chocolate will curl, leave tags, and lines will become more uneven.)

If this happens, place entire piping bag in the microwave for 5 secs.

Hand massage piping bag.

Squeeze out cooler chocolate near tip until chocolate flows again.

sugargeekshow

*Milk chocolate should never exceed 86 and white should never exceed 84.