Tempering chocolate

tempering_chocolateTempering changes the consistency of the chocolate and brings up the aroma of the chocolate better. The chocolate will feel hard and look shiny. It’ll crack when you bite it. Untempered chocolate can be used for coating pralines or other candies but it will stay matte and has to be refrigerated to avoid mess.

Tempering chocolate is a lot easier than people tend to think. If you’re not used to tempering, you’ll need good tools and patience to get it right on the first time.

You’ll need:

2 pots

  • 1 filled with cold water, in the sink
  • 1 filled with hot water, on the stove

1 metal bowl

A good thermometer for measuring the temperature of your chocolate

Dark chocolate, in pieces

The most difficult thing with tempering chocolate is that depending on the consistency of the chocolate the tempering temperatures will vary.

Dark chocolate is normally tempered in following temperatures and I’m using these temperatures with my store-bought dark chocolate:

Phase 1 from 48 to 50 c

Phase 2 from 27 to 28 c

Phase 3 from 31 to 32 degrees

I’m using a thermometer by Heirol. It’s designed especially for measuring temperatures of liquids and has a precision of 0,1 degrees.

Start by heating up the chocolate in a bowl that you place in the pot with how water. Stir with a spoon and keep your eyes on the thermometer at all times. When the temperature reaches 48 degrees, take the bowl out and mix the chocolate. If the temperature stays below 49 degrees, put the bowl back in the water. Try to reach 49 degrees or a bit more. Take the bowl out and stir to see the overall temperature of the chocolate. I keep the thermometer in the chocolate during the whole heating process.

Once you reach around 49 degrees put your bowl into the pot with cold water and cool the chocolate taking care of the temperature the same way you did when heating it up.

When the chocolate reaches 27-28 degrees put the bowl back in the warm water – just for a little bit and stir. Measure the temperature – it should reach 31-32 degrees. When it does, the chocolate is tempered and ready to use.

 

Tips for a successful chocolate

  • Use a proper thermometer and remember to stir the chocolate to keep the temperature even.
  • Focus on what you’re doing and have all your tools ready.
  • You can try if the chocolate is in temper by dipping a piece of baking paper in the chocolate and refrigerating it for a couple of minutes. Tempered chocolate should be hard and crack easily off the paper.
  • If your chocolate is not in temper you can start the process again (I’ve never had an issue with this).

 

 

 

 

 

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