TEMPERED CHOCOLATE FOR MARSHMALLOW CHICKS
Use this recipe to decorate our Chocolate-Coated Marshmallow Chicks. We used Valrhona chocolate; temperatures vary with different chocolates. Call the manufacturer or check the package for exact tempering temperatures for the chocolate you choose.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes enough for 2 dozen chicks
Number Of Ingredients 1
Steps:
- Chop 1 pound chocolate finely with a serrated knife, and place it in a metal bowl.
- For dark and milk chocolate: Bring a medium saucepan with about 2 inches of water to a simmer, and turn off the heat. Set the bowl of chopped chocolate over the saucepan, and melt the chocolate. Stir gently with a rubber spatula until the chocolate reaches 118 degrees on a chocolate thermometer.
- Remove the bowl from the saucepan, and add the remaining 1/2 pound chocolate in one piece to melted chocolate. Stir with a rubber spatula until the melted chocolate cools to 84 degrees. If necessary, remove unmelted piece of chocolate, and reserve for future baking. Place bowl over pan.
- For dark chocolate, stir until thermometer reaches 88 to 90 degrees. For milk chocolate, stir until thermometer reaches 84 to 88 degrees. Use immediately.
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