Properly tempered chocolate will snap when broken, and retain that gorgeous glossy sheen. Poorly tempered chocolate is sort of dull grey, and the texture is soft, and waxy. This was somewhere in the middle.
Using this method, you will get close to properly tempered chocolate, and you might get lucky, and actually end up with perfectly tempered chocolate, but in hindsight, since using a thermometer isn’t really hard, and the extra steps required not that strenuous, I’ll probably just do it the right way next time.
In fact, I may do a future chocolate truffle video as an excuse to show you the “professional” method, but in the meantime, check out this great article I found on Allrecipes, as well as this video from Monarch Media that does a good job of explaining the steps. There are also hundreds of other videos online that take you through the procedure. Regardless of which method you go with, quick and imprecise, or deliberate and exact, I stand by my assertion that this would make a great holiday gift. I hope you give it a try soon. Enjoy!
Ingredients for about 36 pieces of Chocolate Bark
1 1/2 pounds dark chocolate (70% cacao)
1 cup toasted walnuts, chopped
1 cup shelled, roasted, salted pistachios
1/2 cup dried gogi berries
about 1/2 teaspoon coarse sea salt