Q: What is tempered chocolate and how do you make it?

A: Tempered chocolate is chocolate that has been melted and then stirred or "tempered" on a marble slab until it reaches a relatively cool temperature (86 to 88 degrees F for semi-sweet chocolate). Then it is quickly used before it sets again. Tempered chocolate has snap and shine, which most fresh-dipped candies have. If for some reason the chocolate has been slightly melted or has come into contact with water, it loses its temper and forms "blooms" or lighter-colored stripes in it. The stripes are the fat separating from the chocolate. When melting, be careful not to let the chocolate burn. If it burns, it can't be tempered. But the trickiest part of tempering chocolate is maintaining it at the correct temperature for long enough to dip or form it into a desired shape. And before you start, you'll need a good candy thermometer and a lot of patience.

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