Jeni Wright, Eric Treuille, Le Cordon Bleu

Tempering

Appears in

Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright , Eric Treuille and Le Cordon Bleu

Published 1996

About

This technique is for chocolate that has a high cocoa butter content.

It provides the consistency and sheen required for many decorative items. Melting, cooling and re-warming breaks down the fat to produce glossy, streak-free chocolate that sets very hard.

Slowly melt the chocolate in a bowl over a pan of hot (not simmering) water. Stir until smooth, to a temperature of 45°C.
Set bowl of chocolate over another bowl filled with ice cubes. Stir until the chocolate cools and the-temperature drops to 25°C.
Warm the chocolate again over a pan of hot water for 30-60 seconds, until it reaches a working temperature of 32°C.