How to temper chocolate

Why and how to temper chocolate?

Chocolate is capricious and demanding. When making some chocolate, all is about temperature. To get it shiny and crispy, you’ll need to follow some steps. You’ll have to “temper” the chocolate.

 

How to temper chocolate ?

To temper chocolate, you’ll need to meet three different temperatures. This step is crucial to fix the cocoa butter molecules and gives chocolate a nice appearance and texture. If the chocolate is not properly tempered, it’s still good but it’s unattractive as the cocoa butter will continue to move, rising to the surface and making some dull white marks. So you’d better do it properly 😉

Different types of chocolate, different temperatures:

  • Dark chocolate: 122°F – 82°F – 89°C (50°C – 28°C – 32°C)
  • Milk chocolate: 113/122°F – 80°F – 86°F (45/50°C – 27°C – 30°C)
  • White chocolate: 104°F/113°F – 79°F – 84°F (40/45 ° C – 26°C – 29°C)

 

How to melt the chocolate?

To melt the chocolate, you’ll need a double boiler – never use a direct flame. You’ll also need a kitchen thermometer to know exactly when to remove the chocolate from heat and follow step 2.

 

How to cool the chocolate?

There are several techniques. But the one that’s the easier to do at home is the seeding method.

To do that, you’ll need to reserve 1/3 of the chocolate and finely chop it to seed into the melted chocolate. Let’s say you’ll need 900g of chocolate, you’ll then melt 600g and seed 300g of chopped chocolate into the melted chocolate.

The quicker the chocolate reach the desire temperature, the better. So do not hesitate to move your recipient regurlay on a cold surface. During this step, you’ll also need to continuously stir the mixture gently with a spatula.

 

How to heat the chocolate and reach the working temperature?

To get the chocolate meet the working temperature, simply heat it quickly using a double-boiler until you reach the right temperature. You’ll then need to maintain this temperature as long as you need to use the chocolate. If it gets too high or too low, you’ll need to start it all over again, since step 1.

But for now, your chocolate looks ready to use !

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  1. […] Temper some chocolate. Dip the bottom of the madeleine cakes into the chocolate and put in the fridge for few minutes. […]

  2. […] Temper the dark chocolate. Dip the balls in the tempered chocolate using a fork. Dispose the chocolate balls on a lined baking sheet. Let set in the fridge for about 20 minutes and then keep at room temperature before eating. […]

  3. […] Temper the milk chocolate. Mix the chocolate and puffed millet and black cumin seeds. Pour on a flat baking sheet covered with parchment paper. Spread roughly and press with another flat baking sheet covered with parchment paper. Refridgerate for 10 minutes. Keep at room temperature. Allow 24 hours before serving. […]

  4. […] Temper the dark chocolate. Pour the chocolate into tablets mold and dispose nicely the sage leaves on top. Refridgerate for 15-20 minutes. Take the tablets out of the molds and keep at room temperature. Allow 24 hours before serving. […]

  5. […] Temper the dark chocolate. Pour in a bowl large enough to fit an apple. Dip the apples one by one into the chocolate, then roll the bottom in the caramelized pecans. Dispose the chocolate apples on a baking sheet covered with parchment paper. Refridgerate for 10 minutes and then keep at room temperature before serving. […]

  6. […] Temper the dark chocolate. Dip half the cookie in the tempered chocolate and refridgerate for 10 minutes. Then, keep at room temperature before serving. […]

  7. […] a baking sheet covered with parchment paper. Place a square cake ring in the middle. Temper the milk chocolate. Pour inside the square cake ring. Dispose the sunberries, bourage and cocoa […]

  8. […] Temper the dark chocolate. Apply the chocolate on the mold using a brush. Refridgerate for 10 minutes and allow to harden before applying a second layer. Refridgerate for 10 more minutes. Fill with the cherry tomatoes and vanilla jam. Refridgerate for 30 minutes. Seal the molds with tempered chocolate. Refridgerate for 10 minutes. Then, keep at room temperature for at least 24 hours before serving. […]

  9. […] In a saucepan, bring water and honey to a boil. Add the rhubarb and cook over medium heat for 8 minutes. Off the heat, add the strawberries. Mix. Let it cool before adding finely chopped basil. Fill the iced lollipop molds with the sorbet. Place in the freezer for at least 2 hours. Just before serving, take the iced lollipop our of the mold and dip it into tempered chocolate. […]

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