Tempering & Sweetening Unsweetened Chocolate

[k_young221]

I'm making chocolate-covered Oreo lollipops and I'd like to temper the chocolate before dipping. The grocery store didn't have big bars of chocolate, and I didn't want to buy a whole case of regular Hershey bars, so I have some unsweetened chocolate. (Not cocoa powder.)

I have a couple of questions:

1. Can you temper unsweetened chocolate just like the regular kind?

2. How much sugar should I add to it, and when in the tempering process should I add it?

Also a question about the tempering itself:

Some instructions I've read say to gently heat the chocolate to 115, cool to 89. Others say heat to 115, cool to 84, then slowly reheat again to 89. Is this last reheating necessary? And do I have to stir the chocolate constantly?

Thanks very much!

~K

 

[PieSusan]

I would not use the unsweetened chocolate. It will most likely be grainy when you try to sweeten it. Further, yes, you have to follow tempering directions and stir the chocolate constantly or it will streak or bloom. Tempering small batch chocolate is a bit more challenging than larger amounts. It is a skill that requires practise.

 

[k_young221]

Ah, that's unfortunate.