How to Temper Chocolate: the Easy Way!
- Jul 25, 2017
- 3 min read
As mentioned in another blog post, tempering chocolate is a simple procedure, even if it sounds daunting. The goal is to achieve a chocolate with a smooth, glossy surface, and a characteristic snap. It is a process of heating and cooling that assures that the chocolate cools and sets in a specific manner. The process I am using is known as Seeding. This involves melting down chocolate, adding already tempered chocolate, and incorporating off heat until it is smooth. This method can be done with or without an instant read thermometer.
Here is what you will need:
12 ounces of Chocolate, tempered or untempered
6 ounces of tempered chocolate (basically a chocolate bar, sweetened or unsweetened)
Things to know: this style of tempering applies to all chocolate, white, dark, milk, or blonde. The only thing that will change is the temperatures. You may also notice that this recipe is a proportion. This stays constant, 1 part tempered chocolate to 2 parts of melted chocolate. Let's get started!
Step 1: Melt the chocolate
This may be done in the microwave or double boiler, just be sure to stir on a normal basis and to not let the chocolate exceed 115 degrees Fahrenheit (46 degrees Celsius) for dark chocolate, 110 degrees Fahrenheit for milk, white, or blonde (43 degrees celsius). Do not let the chocolate exceed 145 degrees Fahrenheit (62 degrees celsius)
The chocolate should be uniformly melted and hot enough to give a very light sting when touched, but not enough to hurt. Remember: Do not let any water, even a drop, into the chocolate. This will ruin the chocolate beyond any form of saving, and it will have seized. This is characterized by becoming clumped, dry, and an unworkable mass.
Step 2: Add the tempered chocolate
The chocolate should be chopped into small pieces, and no large chunks should remain, as they may not melt into the chocolate by the time it cools to the proper working temperature.
Take the chocolate off the heat, and add in the tempered chocolate. Stir, stir, stir! This will likely take some time, depending on the temperature of your kitchen. It may take between 10 and 30 minutes to cool to the right temperature, which is why you stir. Stirring cools the chocolate quicker, and keeps the chocolate from becoming streaky and dull. Streaky and dull chocolate means it wasn't stirred enough!
When the chocolate cools to approximately 90 degrees F (32 C) it is in prime working temperature, however; the true range is 88 to 92 degrees F (31 to 33 C). If placed on the inside of the wrist, it should feel slightly cool, almost refreshing to the touch.
Now, its time to test! Take a knife, get a thin layer of the chocolate, and stick the knife in the fridge. after about a minute (or two) for dark chocolate or 3-5ish for lighter chocolates, it will have set into a glossy, smooth, hard chunk of chocolate. It should not be sticky, streaky, or dull. If streaky or dull, agitate it by stirring and use it. If tacky, you will likely have to start the process over.
If done properly, congratulations! You have tempered chocolate. If not, just try again. Not everyone can get it the first time, and that's okay!
To maintain the temperature of the chocolate, dip it in a bowl of hot water for a few moments, and stir to distribute the heat. Put a dab on the inside of your wrist, it should feel like skin temperature or cooler, if warm it has been brought out of temper and you must start again. You may also use a hair dryer set on low, if that is easier.
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