Check the temper by dipping a spoon in the chocolate and letting it sit out for around five minutes. It should dry and look shiny and hard, as pictured on the left. If it passes the tempering test, then start dipping your caramels, cookies, or fruit. Keep monitoring the temperature, and if the chocolate cools, use the hair dryer to zap the chocolate for a few seconds to bring it back to the right temperature.
If it looks oily on top, has streaks, or develops a bloom (the fats rise to the surface, giving the chocolate a chalky, white appearance, as pictured on the right), then the chocolate is not tempered, and you will need to start over!
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