Name: Tempering in a bain-marie
Ingredients: 14 oz. (400 g) chocolate

This is as precise a method as tempering by seeding, but is a little more cumbersome because it requires two water baths, one hot water and one cold.

Ingredients

14 oz. (400 g) chocolate

Method

Chop the chocolate and melt it slowly over a bain-marie.

Prepare the cold-water bath, adding a few ice cubes.

When the temperature reaches 131°F–136°F (55°C–58°C) if you are using bittersweet, or 113°F–122°F (45°C– 50°C) for milk or white chocolate, remove the bowl from the hot-water bath and place it over the cold-water bath.

Stir cons

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Tempering in a bain-marie

Ingredients

Method

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