Homemade Raisinets (raisins coated in tempered chocolate)

Melt two-thirds of the chocolate in a double boiler to 115F.

Add the remaining chocolate to seed it, bringing the temperature down to 82F.

Return to the boiler and bring back up to 90F.

Test the temper: put a little on the end of a knife in the fridge; it should come out smooth, glossy and not streaky.

Coat each raisin individually in the tempered chocolate and set on parchment paper.

Variation: temper by sous vide. Bring the water to 150F, add chopped chocolate or chips in a bag and circulate 5 minutes or until fully melted.

Variation: add a little ice to the water to bring it down to 81F, then back up to 90F, massaging the chocolate in the bag as it goes.

Variation: dry the bag carefully, since water is the enemy of tempered chocolate; snip the corner and squeeze the needed amount into a bowl, keeping the rest in the water bath so it stays melted.

Variation: dip dried blueberries, dried sour cherries and cranberries the same way, using chopsticks.

Scrape the set chocolates off the parchment paper.