Your Own Chocolate Factory

(Photo by Jim Scherer, styling by Catrine Kelty)

You'll want to temper the chocolate you use in the bark or the dipped strawberries, since tempered chocolate has nice gloss, a brittle snap, and an extended shelf life. It also does not "bloom," or develop the white marks sometimes visible on non-tempered chocolate. A few degrees matter when tempering chocolate, so test your digital thermometer for accuracy by dipping it in boiling water (it should read 212 degrees).

TEMPERING CHOCOLATE

1. On a stove top, place finely chopped chocolate in a bowl over a barely simmering pot of water and stir frequently, being careful not to splash water into the chocolate. Heat dark chocolate to between 113 and 122 degrees (105 degrees for milk or white chocolate). Or, in a microwave, heat finely chopped chocolate in a bowl for several 20-second bursts, stirring

2. Remove about half of the chocolate to a heat-absorbing surface like marble or granite. Constantly work the chocolate with a bench scraper, as shown, to cool until slightly thickened (about 80 to 85 degrees). Using the scraper and an offset metal spatula, return chocolate to the bowl, mixing well, until all of the chocolate reaches the optimum temperature of 90 degrees (88 for milk or white chocolate).

TO REHEAT If temperature falls below 86 degrees, replace bowl over the hot water bath for 5 seconds or in microwave for 4-second intervals. If temperature exceeds 94 degrees, temper again.