Tempering Chocolate

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To get a glossy finished look on your chocolate-dipped cookies with no “blooming” (white streaks in the chocolate), I recommend tempering your chocolate. A quick way of doing this is to melt about 75% of the chocolate, finely chop up the remaining 25% and add it to the melted chocolate. Mix well until all the chocolate is fully melted. This is called the “seeding method”, where the chopped chocolate (in temper) encourages the melted chocolate to crystallise correctly, to give a glossy finish with a “snap” to it as you bite into it. Make sure that your chocolate is cooled down to about 86-94ºF (30-34ºC) before you start dipping the cookies.

Per Kat at the Loopywisk