Recipe(tried): How to Temper Chocolate - I will explain

KATHLEEN:
Good Afternoon. When chocolate is tempered it has has a hard shiny surface to it. Just look at a bar of chocolate that you buy & un-cover. When the chocolate is melted & not re-tempered it has a dull texture & color to it sometimes it wiil have some gray sreaks in the chocolate mass as well. Also when touched the surface appears somewhat melted & soft as a result your fingers get smudged with chocolate. The reason this happens is that most likely you used a good quality grade choclate. Good quality contains a lot of "Cocoa Butter". If the cocoa butter is partially or totally removed from the choco. at the factory you would not have this problem because once melted it is impossible to re-temper this choc. in this condition. I must mention to you that this type of choc can be purchased. It has no quality to it, but most consumers would not know that. It is simply choclate to them. This type of choco. is known as "Summer Coating". OR "Dipping Chocolate". You can buy it in a Craft store. Check in your yellow pages for a store. Just melt this product & dip the "Whatever" you like into it & the choco. will harden when dry. I will now tell you an additional way to get the results you want.

COMES NOW:

2 teasp. of mild veg. oil.
4 oz. of very good quality bitter-sweet or semi-sweet choco. (EUROPEAN CHOC. BRANDS ARE EXCELLENT SOLD IN SUPER MARKETS).

(1) STIR THE OIL INTO THE CHOCO AFTER HEATING. IF THE CHOCO. HAS COOLED TO THE POINT OF SETTING, RE-HEAT IT OVER A PAN OF HOT WATER TO SOFTEN AGAIN BEFORE USING.
(2) Keep any left-over choc. well covered in a cool part of your home, to re-use, re-heat.over a warm water bath. to liquefy.

The oil in this technique will help the cocoa butter crystals stabilize. Your problem is no more young lady. Have a nice day my friend.
~Chef Dunask.