TEMPERED MILK CHOCOLATE
_**Editor's note:** Use this recipe to make [Milk Chocolate Cup-of-Fluffs](/recipes/food/views/51161610) ._ Milk chocolate's flavor, while less powerful than that of dark chocolate, is just as precious. Choose a premium brand with 38 to 50 percent cacao.
Provided by Susie Norris
Yield Makes 2 2/3 Cups
Number Of Ingredients 2
Steps:
- 1 Put the ice in a large bowl and set aside.
- 2 Reserve a handful of the chopped chocolate, and melt the rest gently in a stainless-steel bowl set over simmering water until it reaches 115°F/45°C on a candy thermometer. Remove the bowl from the heat. Wipe the bottom of the bowl with a dry cloth to prevent water from splashing onto the work surface.
- 3 Sprinkle the reserved chocolate into the melted chocolate and stir. Cool the chocolate by placing over the bowl of ice for a few seconds at a time, removing it, stirring until smooth, and repeating until the temperature drops to 82°F/31°C.
- 4 Heat the chocolate again by placing the chocolate bowl back over the simmering water for 30 seconds to 1 minute at a time. Once its temperature rises to 89°F/34°C, the chocolate is ready to use in candy bar production.
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