You can buy Scharffenberger chocolate in most grocery store aisles. It's not my favorite chocolate, but it is actual couverture and will have a nice consistency for dipping. But, as other have said, real chocolate requires tempering, so you have to decide if you want to deal with that. If you chop the chocolate then heat it carefully in the microwave, you can raise it to working temperature (90 degrees F) without it losing temper. Start with a minute, then use shorter and shorter intervals (30 seconds, 20 seconds, 10 etc) until about 80% of the chocolate is melted. Stir to melt the rest, heating for 5 seconds or less at a time if you have any really temperamental chunks. It's better to have a few chunks left in the bowl and just scoop them out than to let it get too hot trying to get the last few out. |