Tempered Chocolate

Ingredients

chocolate (any amount you need)

Directions

Vacuum seal the chocolate in a bag.

Drop the bag into a water bath set at 115°F and let it sit until completely melted, about 5 minutes.

Set your sous vide cooker temperature to 81°F and add ice to the water bath until the temperature drops to 81°.

Set your temperature to 90°F and let the chocolate heat up, lifting the bag out of the water once every minute and squeezing it around to agitate it as it warms up.

Hold the chocolate at 90°F until ready to use (you can keep it in the water for hours). When you're ready to use it, dry off the bag (so no water gets into the chocolate). Snip off the corner and pipe or drizzle as required. Reseal the corner of the bag to store the chocolate for your next use.

Notes

From redditt:

Another option: if you melt the chocolate while avoiding getting it hotter than about 88-90F, you'll melt all of the Beta IV crystals and achieve something fluid enough to work with without melting the Beta V crystals that give you an ideal temper. Technically 93-94F is the melting point for the Beta V crystals, so you absolutely cannot cross that threshold or it's game over and you will need to fully re-temper, but you really just need to get above 82F to melt the Beta IVs. A sous vide makes this level of precision easy. [so, melt in sous vide to 85?]