Mexican-Spiced Fair Trade Chocolate Letters

Polish chocolate moulds with soft dry cloth or cotton batting. Set aside.

In bowl over saucepan of hot (not boiling) water, melt chocolate until no large pieces remain and instant read thermometer reaches 115°F (46°C).

Place bowl over bowl of cold water; stir until temperature falls to 80°F (27°C).

Return bowl over hot water or place on heating pad; stir until temperature just reaches 88°F (31°C). Hold between 88° to 92°F (31° to 33°C). Stir in pepitas, hot pepper flakes, cinnamon, pepper and vanilla.

Working quickly, spoon tempered chocolate into six 4-inch (10 cm) moulds, filling to top. Tap mould on counter to release air bubbles. With metal spatula, scrape across top to remove excess chocolate; return excess to bowl. Refrigerate just until set and chocolate pulls away from sides of moulds, about 15 minutes.

Turn over and gently press to unmould onto parchment paper– or waxed paper–lined trays. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week.)

Additional information : Variations
Masala-Spiced Fair Trade Chocolate Letters: Replace pepitas with toasted chopped pistachios. Replace hot pepper flakes, cinnamon, pepper and vanilla with 1/2 tsp (2 mL) each aniseed and ground ginger and 1/4 tsp (1 mL) each ground cloves and ground cardamom.

Milk Chocolate Hazelnut Fair Trade Letters:
Replace pepitas with flaked hazelnuts. Replace hot pepper flakes, pepper and vanilla with 1/4 tsp (1 mL) nutmeg. When tempering milk chocolate, reduce temperature at each stage by 2°F (1°C). When tempering chocolate, room temperature should not exceed 70°F (21°C).

Tip: Tempering chocolate, which is heating and cooling it to precise temperatures, gives chocolate its characteristic shine and snap. It also makes it stable at room temperature, something that can't be achieved by melting alone.

Source : Canadian Living Magazine: December 2007