Tempering Chocolate Basics

Name: Tempering Chocolate Basics
Ingredients: Melt the dark chocolate in a clean, dry bowl set over simmering water (a baine-marie), to about 46C-49C (115F-120F).; The final step is the most crucial: reheat the chocolate to optimum temperature by adding hot, melted chocolate or reapply it over the steam. Use your thermometer to ensure exact temperature. Most dark chocolates temper at 31C-32C (88F-91F). Test the chocolate by dipping a room temperature spoon in it and let it set.; Take the bowl off the steam and patiently let it cool to around 27C (80F). You can use the “seeding” method by adding some tempered chocolate to your melted chocolate to bring the temperature down. Constantly move the chocolate around with your spatula until the chocolate cools down, resulting in good crystallization (tempering).

Preparation info

Difficulty
Easy

Appears in

Lickerland

By Jason Licker

Published 2016

About

Method

Buy an accurate thermometer and use it throughout the process to ensure you reach the specific temperature you are looking for. After practicing, you will get used to the temperature and be able to temper chocolate without a thermometer.
Melt the dark chocolate in a clean, dry bowl set over simmering