• prep: 25 min
  • cook: 0 hr
  • total: 25 min
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  • servings:
  • Summary

    Tempering -- a technique that stabilizes chocolate -- creates a glossy sheen and a crisp snap in the finished confections. For tempering tips, see How to Temper Chocolate. You can also faux-temper the chocolate, which is quicker and simpler but then requires that you keep the finished candies refrigerated, to prevent softening and "blooming." See the method in the Cook's Notes below.

    Ingredients

    • 3/4 pound bittersweet or semisweet couverture chocolate, such as Valrhona or Callebaut, chopped

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 1944 % Daily Value *
    • Total Fat: 122 g 186.92%
    • Saturated Fat: 73 g 364.5%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 0 mg 0%
    • Calcium: 0 mg 0%
    • Potassium: 0 mg 0%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 73 g %
    • Dietary Fiber: 10 g 40.84%
    • Sugar: 62 g
    • Protein: 24 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0%
    • Vitamin C 0%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat24
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs5
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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