How to temper chocolate
April 30, 2012 4 Comments
First, let me explain what it means. Basically, tempering chocolate means that you’ll heat and cool your chocolate to prepare it for dipping, enrobing and decoration. Thanks to that process you’ll get a shinny, smooth and beautiful chocolate.
I know tempering chocolate sounds difficult, but believe me, it’s really easy. I swear.
If you’re a beginner, I recommend that you use a thermometer. Once you’ve done it a few time, you won’t need it anymore.
What you will need:
- good quality chocolate. Don’t use chips
- a glass bowl
- a rubber spatula
- a candy thermometer
- a double boiler if you don’t have a micro-wave
1. Chop chocolate into uniform chunks, so it melts evenly.
2. Melt 2/3 of chocolate in the micro-wave or with a double boiler. Don’t add any water or fat.
3. When chocolate is melted and has reached 113F°, remove from micro-wave/heat.
4. Add in remaining 1/3 chocolate, and stir gently with a rubber spatula to incorporate chunks. This will cool down the warm chocolate.
5. Continue stirring. Chocolate will start to get thicker. Proceed until chunks are totally melted. At this point, your chocolate should have reached its lowest temperature (about 86F°)
6. When you’re ready to use it, reheat chocolate briefly, and you’re ready to go!
Recipes using tempered chocolate :