. In it, scientists develop a new form of crystalline water that they call ice-nine. It has the unique property of being able to induce any liquid water molecules it comes into contact with to join its formation. Drop a crystal of ice-nine into a bucket of water and that entire bucket of water will rapidly seize up into one large, solid block of ice-nine. Of course, this is a Vonnegut novel, so eventually somebody drops a crystal into the ocean, thus destroying the world.
To test it, dip a knife blade into the chocolate and let it rest in your fridge for about three minutes. If it comes out soft or it melts to the touch, it hasn't tempered correctly. Your best bet is to repeat the whole process. If it comes out streaky but semi-firm, it means that you need to beat it a bit more vigorously. If it comes out hard and snappy, congratulations, you've tempered your chocolate perfectly!I.E. your chocolate overheats, you'll have to start over from scratch.
Once the chocolate hits 90°F, there's a small chance that it's in good temper. To test it, dip a knife blade into the chocolate and let it rest in your fridge for about three minutes. If it's hard and snappy, lucky you, you're done! Instead, I decided to use the sous vide circulator to follow a more traditional tempering curve, starting by dropping my bagged chocolate into a 115°F water bath .
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