- 50 nice potato chips, unsalted
Melt almost all of the chocolate in the top of a double boiler (or a clean metal pan set over simmering water); use a candy thermometer and remove the chocolate from the heat when it reaches between 110 F to 115 F.2.
To bring the chocolate into tempering range, add about a quarter to a third as much solid chocolate as you started with to the mixture and stir constantly with a rubber spatula until the thermometer registers 82 F to 84 F; put the chocolate back over the hot water and bring the temperature up to between 88 F and 91 F.3.
Pull the chips through the chocolate to cover them, then cool on a tray.
Sprinkle the anise and fennel seeds over them before they cool completely.
Note: As you're working, be sure not to let the temperature cool too much or you'll have to gently rewarm the mixture; additionally, if the temperature on the chocolate rises above 91 F you'll have to start the process over.
Store tempered chocolate at room temperature.