Mark Bittman (aka the Minimalist) made a video a few weeks ago about how eeeeasy tempering chocolate for dipping is. But it still involved more steps and more gadgets than what's really necessary. Oh yeah, I know that "
all I have to do is to measure 3 or 4 temperatures with my new-fangled candy thermometer, use a double boiler, AND a stove," but really Mark, there is a fantastically easy way of doing this (maybe it's not called tempering but I can't taste the difference), so easy that Chris and I made a batch of chocolate-dipped strawberries in our dorm lounge in under an hour with delicious results, without having to maintain an optimal dipping temperature of 88-91 degrees (Dear NYT, please speak to my agent about putting a feature up on your homepage. I might be able to take time out of my busy winter break to put something together).
