Here's an internet tutorial that I followed to try to temper Milk chocolate in the microwave. I no longer have a very expensive chocolate tempering machine, and sometimes I miss it. So being somewhat skeptical that this would work, I took two milk chocolate Hershey's candy bars from the grocery store and followed the directions on the video.
Much to my shock & surprise It worked. So I grabbed a couple of my shortbread cookies & peanut butter cookies & slathered the back with this milk chocolate. I also put a big blob of melted chocolate on a piece of parchment to test. I can't tell you how amazing it was to break off a piece of that chocolate test and taste it and it melted in my mouth like it was supposed to. Not grainy, not sticky, not greasy.
I'm letting the cookies sit overnight to make sure that there is not going to be a relapse into something weird & out of temper. fingers crossed. But right now they have hardened, I can touch the chocolate and there is no fingerprint.
Has anyone else tried this and been successful????
I don't do a lot with chocolate, so I haven't tried. I'll be curious to see your overnight results!
I have never had any luck with this so keen to see how it goes.
It appears that when it's in temper, it's in temper! It's amazing that it worked. I'm surprised that no one else has tried it with so many chocolate lovers in 'caking'. And I didn't have to spend a small fortune to mail order fancy chocolate with high shipping charges. Having chocolate covered cookies for breakfast.
@MBalaska , you always start a very helpful treads.
I'm interested to see if you guys can also make it work out. It's really cool.
It worked again today, very happy with this method. can't put up photos anymore, but I put the tempered chocolate on the rest of the shortbread cookies. It's nice to know that I could make decorative chocolate flourishes with a piping bag and put them on cuppies or on a dessert cake.