Tempering Chocolate
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Course
Dessert
Tempering Chocolate
Description
Tempering Chocolate requires carefully melting high-quality couverture chocolate and then cooling it on a granite or marble surface before reheating to a working temperature. The first step involves melting the chocolate to about 45°C (115°F) until fully liquefied. Then, a majority is poured onto the cool surface and spread repeatedly until it cools to about 27°C (80°F), thickening as it cools. This chocolate is combined back with the remaining melted portion, then gently reheated to 32°C (89°F) for dark chocolate, or slightly lower for milk or white chocolate. This controlled crystallization process stabilizes the cocoa butter crystals, resulting in a glossy, firm chocolate that sets with a smooth texture and snap. Tempering requires practice to master the temperatures and handling, but unsuccessful tempering can be corrected by remelting and repeating the process. Maintaining accurate temperature checks is essential to achieve the desired finish when working with tempered chocolate.
Ingredients
Equipment Needed
- chocolate couverture
- wooden spatula
- probe or infrared thermometer
- granite surface to work on
Instructions
There are two main techniques for tempering chocolate
First :
- Melt chocolate over steam or in a water bath until it reaches 45C (115F).
- Remove 2/3 of it and pour on a marble or granite surface.
- With a spatula, spread the chocolate back and fourth until it has cooled down to 27C (80F). The consistency should now be thick and slow running.
- Combine this chocolate with the remaining 1/3 of the chocolate, reheated to about 32C (89F) for dark chocolate, about 30C (85F) for milk or white chocolate.
Second:
- Melt two-thirds of the chocolate to be tempered to a temperature of 45C (115F).
- Finely chop the remaining one-third of the chocolate and under constant stirring add to the melted mixture.
- Reheat until the mixture has reached 32C (89F) and is smooth and shiny.
Note:
- Tempering chocolate needs a bit of practice, but, the good news is, that if the tempering has failed and the solid chocolate does not achieve the desired result, you can always melt the chocolate again and repeat the process.
- To get the temperature right, it is a good idea to just simply measure it with a infrared or probe thermometer. The old method of testing the heat of the chocolate by feeling it with your underlip is just not very exact especially if one is not very experienced with tempering chocolate.
Notes
User Reviews
Overall Rating
4.9
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