A Question of Temperature

The Tempering Chocolate for Making Delicious Candies article and activity explains how to melt and cool chocolate to give it a shiny luster and that "snap" you hear when broken. Included are recipes for chocolate-dipped nuts and fruit as well as chocolate bowls. Chocolate contains fats with different melting points. The process of tempering stabilizes the cocoa butter and makes the fat crystals more uniform in size. Chocolate should not exceed 115 degrees during the melting process.