As a baking professional, I had a chocolate tempering machine so I didn’t have to worry about my truffles streaking and looking less than attractive. As a home baker, I don’t have that luxury. Nor do I have the time to stand around getting the chocolate to 113 degrees, lowering it and then raising it again. So here is a quick method of tempering chocolate so when you want a nice shiny finish for candy, truffles, etc., use this.
Semisweet or Milk Chocolate Chips
12 ounce semi sweet chocolate
3 tablespoons crisco or another like product
Do not use butter, margarine or oil. Simply heat these together in a double boiler or in the microwave at half power until melted. Whisk gently , so as not to incorporate air bubbles, until smooth. Dip the candy in the chocolate, let the excess drip off and place on waxed or parchment paper to set.
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