Since it's almost Easter we thought it was time to make Easter bunnies at the office using some of the vintage molds from Beth's collection! In order to mold our bunnies we first needed to temper chocolate and thought we'd do a tutorial for all of the home candy makers that want to give it a shot. Tempering gives chocolate that shine you see on store bought candies and a perfect snap when you bite into it. It also results in a higher melting point so the chocolate doesn't melt in your hand. Chocolate that is out of temper has “bloomed” and has white or gray streaks on the surface. This simply means that the cocoa butter has risen to the surface of the chocolate. Bloomed chocolate looks unappealing but has not gone bad, and can be melted down and tempered to get that familiar glossy appearance.
Equipment needed: Double boiler or glass/metal bowl fitted on top of a saucepan, spatula or spoon, chocolate thermometer, chocolate mold and/or fruit (or other foods) for dipping.