Copyright © 2000 Sarah Phillips Sarah Phillips, Inc. All rights reserved.
MAKE SURE YOU HAVE THE PROPER TOOLS
A Mercury-Gauge Chocolate Thermometer is essential when melting chocolate, especially when tempering. It measures the molten chocolate's temperature in 1-degree increments unlike a candy thermometer. Make sure it works properly. A chocolate thermometer is available from cookware stores. Only use a digital pocket thermometer or an instant read dial thermometer if it comes with l-degree increments. Do not use a candy (deep fat frying) thermometer because the temperature gauge does not register finely and/or low enough.
A chocolate thermometer is best used when measuring large amounts of chocolate (about 1 pound and more). For small amounts of chocolate used in baking recipes, there's no need to measure with a Chocolate Thermometer; just watch carefully and remove from heat when just melted. Keep stirring until fully melted.
To use a chocolate thermometer: Always stir the chocolate vigorously for at least 1 minute before inserting the thermometer and continue to stir towards the thermometer during the reading. When using, do not let the tip of the thermometer touch the bottom or sides of the bowl because this can give a false reading.
Heat-proof spatula. Also, a wire whisk is good to have with a heat-proof handle. Do not use wooden utensils, as they may contain water, causing the chocolate to seize.
Heavy bottomed metal sauce pan fitted with a heat-proof glass bowl or a double boiler. Or, unlined copper, which is the traditional container to melt the chocolate in because it conducts the heat quickly and evenly.
A large and sharp serrated knife
Cutting board - not wood because it could contain moisture
