• Double boiler - a two tiered system of melting chocolate, fillings or delicate sauces without direct contact with heat. A heat -proof bowl or saucepan is placed above a saucepan half-filled with hot water. Make sure water does not come up as high as bottom of bowl or saucepan containing chocolate.
• Bain-marie - a metal vessel half-filled with hot water, in which bowls of chocolate or fillings are gently cooked or melted.
• Electric frying pan - useful as a version of the bain-marie, particularly of you want to melt several different types of chocolate or fillings at once. Half-fill frying pan with hot water and stand small heatproof bowls in water.
• Small heatproof bowls - for use in melting chocolate in electric frying pan.
• Thermometer - certain recipes, such as fondant, praline and fudge, require careful temperature control. Use a candy thermometer as it measures the higher temperatures required in chocolate making.
• Dipping sticks and spoons - used for dipping pieces of fruits or nuts into melted chocolate to be coated al over.
• Oil and extracts - chocolates can generally only be flavored with oil-based flavoring and extracts, because the addition of any water to melted chocolate spoils the appearance, taste and consistency of the finished product.

• Colorings - only oil-based colors should be used to tint chocolate. Fine paint brushes are invaluable for delicate coloring effects.
• Molds - a wide range of molds are now available so you can make your chocolates shell-shaped, leaf shape, animal shaped etc.

Chocolate Tempering

It is only necessary to temper chocolate when using it for molding or dipping. For any filling, pure chocolate or baking chocolate can be used without tempering.

Break chocolate into small pieces and place it in a bowl over hot, not boiling water. Stir occasionally until it is melted and the temperature is 115° F - 118°F (46°C - 48°C). If this temperature is exceeded the chocolate is ruined.

Remove the bowl from saucepan and set in ice water, stirring carefully until the chocolate begins to set on the bottom. Then warm the chocolate carefully over hot water (not on stove) until the temperature is :

• Dark chocolate - 88°F (31°C)
• Milk chocolate - 84°F (29°C)
• White chocolate - 84°F (29°C)

If the above temperature are exceeded, the tempering process should begin again.