COOKING WITH TEA
Chocolate Dipped Candied Tangerine Slices
To temper the chocolate:
Start by melting approximately 2 pounds of chocolate in a stainless steel bowl set high over an open flame or on top of a warm oven. When the chocolate is completely melted, drop a large block of chocolate into the bowl and reduce the temperature gradually as the large block melts, thus bringing it into the tempered zone.
Add smaller pieces and use an immersion blender to emulsify the chocolate quickly. At this point, you must keep the chocolate in the tempered zone by either rewarming it periodically or setting it over a heating element. A simple, inexpensive solution is a back-warming pad. Cover it in plastic wrap, cover with a dry towel (to keep it lean), and set the temperature dial on medium. Then place the bowl of tempered chocolate on top of the towel, stirring regularly to keep the temperature distributed evenly.
At the restaurant, I have a tempering machine that essentially does much of the work for me. Of course, chocolate is such a delicate craft, it’s always good to know how to temper by hand.