Tempering Chocolate

Name: Tempering Chocolate
Cuisine: British
Ingredients: Break the chocolate into small pieces and place in a large clean bowl over a pan of simmering water. (Do not boil - if water or steam comes into contact with the chocolate, it will turn into a solid block. Water and chocolate do not mix!) Stir the chocolate while melting to ensure even heating but try to avoid creating air bubbles. Heat chocolate to 45°C (113°F).; Break the chocolate into small pieces and place in a large clean bowl over a pan of simmering water. (Do not boil - if water or steam comes into contact with the chocolate, it will turn into a solid block. Water and chocolate do not mix!) Stir the chocolate while melting to ensure even heating but try to avoid creating air bubbles. Heat chocolate to 45°C (113°F).

Preparation info

Difficulty
Easy

Appears in

Spectacular Cakes

By Mich Turner

Published 2005

About

I like to cover individual cakes with pure melted chocolate. The taste and finish is a clean, crisp chocolate with all the appeal of a decadent chocolate truffle. However, in order to work effectively with melted chocolate it must first be tempered (or pre-crystallized) to achieve the shine, correct melting properties and stability of quality chocolate. Most importantly, tempering chocolate will prevent blooming (unsightly white streaks in the chocolate as it resets).

Method