Welcome to the delightful world of chocolate tempering! This process is essential for achieving that perfect glossy finish and satisfying snap in your chocolate creations. Let’s dive into two methods for tempering chocolate, whether you prefer the classic double boiler technique or the convenience of a microwave!
Tempering Tips
This part’s so satisfying—watching the chocolate transform into a silky, smooth texture! Remember to keep everything dry to avoid seizing.
Favorite Parts
Testing your tempered chocolate is the best! A perfect dip should leave you with a firm, shiny piece. Trust me, you’ll love it!
Ingredients
- Baking Chocolate:
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Instructions
- Tempering Chocolate by Seeding:
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Step 1- Melt the Chocolate: In a double boiler, melt 2/3 of the chocolate, stirring often, until the thermometer registers around 115°F, but absolutely no higher than 120°F. If tempering milk or white chocolate, heat to 110°F. Remove from the double boiler. Make sure all equipment that comes in contact with the chocolate remains completely dry. Any water will cause the chocolate to seize.
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Step 2- Seed the Chocolate: Gradually seed in the remaining chocolate to bring the temperature down, stirring vigorously and constantly. Stir until the temperature drops to 84°F. This can take some time, usually about 15 minutes, so just be patient - it will come down to temperature! A glass bowl will take longer to cool. Speed this process up by carefully placing the bowl of chocolate into an ice bath, making sure not to get ANY water in the chocolate.
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Step 3- Reheat the Chocolate: Reheat the chocolate briefly by placing the bowl back over the double boiler for 5 to 10 seconds at a time, stirring, until it reaches 89°F. This is the "working temperature." Do not leave the chocolate over the water or let it exceed 91°F.
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Step 4- Test Your Temper: You're done! Test your temper by dipping a small piece of parchment into your chocolate. Let it sit at room temperature for a few minutes. The chocolate should be smooth and firm. If it's streaky or runny, try stirring in more chocolate to the mixture to bring the temperature down further.
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Step 5- Reuse Tempered Chocolate: Tempered chocolate can be tempered over and over again. You want to keep the working temperature of about 89°F when working with it. If it goes far below that temperature, set it back over the double boiler until it is 89°F again. If it goes much above that temperature, add more seed chocolate to drop the temperature.
- Tempering Chocolate by Microwave:
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Step 6- Melt in Microwave: Put 2/3 of the chocolate in a microwave-safe bowl. Melt at 50% power in 1-minute intervals, stirring between each interval, until melted and smooth. The chocolate should only be between 100 - 110°F.
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Step 7- Add Remaining Chocolate: Add remaining chocolate in small amounts while stirring. Be sure that the pieces are completely melted before adding more.
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Step 8- Thicken and Cool: The chocolate will thicken and become cool, shiny, and smooth as you continue stirring and "seeding" it by adding additional small amounts. When it has reached the range 84-91°F, the chocolate will be tempered and ready to work with.
Nutrition
- Calories: 1700, Fat: 130g, Carbs: 70g, Protein: 15g
Cooking techniques
Tempering chocolate involves controlling the temperature for smooth, glossy results. Whether using a double boiler or microwave, patience is key!
Variations or substitutions
For a different flavor, try using dark, milk, or white chocolate. You can also experiment with adding flavor extracts or spices to your melted chocolate.
Storage tips
Store tempered chocolate in a cool, dry place. If it hardens, you can re-temper it again as needed!
Notes
Ensure all utensils and bowls are completely dry to prevent chocolate from seizing. This is a crucial step!
