This kind of chocolate has been specially processed so that some or all of the cocoa butter is removed from the cocoa solids. The cocoa butter is replaced with some other kind of less moody vegetable fat, such as cottonseed oil, soybean oil, or palm kernel oil. This kind of chocolate will not have the same shine and snap as real chocolate, and may not melt in your mouth in quite the same way, but it does not require the same kind of special treatment that couverture does. If you want to pull out all the stops and try the real deal, though, read on. Tempering If you want to work with chocolate other than compound chocolate, either for dipping, molding, or piping, it must first be tempered.
Tempering is tricky business.
There are at least six different ways that cocoa butter crystals can align themselves, and only one way that you want them to align themselves. If the crystals are incorrectly aligned, your chocolate will be dull and streaky, or it will not harden at room temperature. The two best ways to temper chocolate at home are in a double boiler or in the microwave. If using a double boiler, make sure the water is not touching the bottom of the upper pan. Bring the water up to a simmer, then turn off the heat before adding the chocolate.