Couverture "Working" Chocolate
Island Angel Chocolates

Presented in 8 oz Cellophane Bags

Cocoa Barry Bitter Quayaquil (64%) $6.00	Cocoa Barry Blanc Satin $6.00
Felchlin Maracaibo (37%) $6.00
How to work with couverture chocolate
In most recipes, couverture chocolate must be tempered prior to use. This is a process that insures that when the chocolate is melted the cocoa butter chain will set in the proper sequence when it dries and to give the chocolate that shiny appearance and clean snap all chocolatiers desire.
The easiest tempering method to use at home is the two thirds / one third method and can be accomplished in the microwave or on a stove top. Chocolate is easily scorched so please use the utmost care when melting your chocolate. If you're going to use your microwave, measure out two pounds of couverture chocolate in a microwave safe bowl and set it aside. Measure out one pound of chocolate in a separate bowl. Take the bowl with the two pounds of chocolate in it and slowly melt it in the microwave. This needs to be done very slowly, 10 to 15 seconds at a time. The temperature of the chocolate needs to reach between 120° - 123°. Once you have reached the desired temperature, remove bowl from the microwave and pour the rest of the chocolate in the bowl and stir until all the chocolate is melted. The temperature of the chocolate should decrease to no lower than 80°. Then place the chocolate back in the microwave and slowly increase to a working temperature of 87°. To maintain working temperature, the bowl can be set on a heating pad or a hair dryer can be used to warm the chocolate while it's being worked. The chocolate should be tested by placing a drop on parchment paper and testing how it sets up. If you plan on using the stove top. Use a double boiler to melt the chocolate and follow the same temperature guidelines as when chocolate is tempered in the microwave.