Jeni Wright, Eric Treuille, Le Cordon Bleu

Tempering

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
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.
  1. Slowly melt the chocolate in a bowl over a pan of hot (not simmering) water. Stir until smooth, to a temperature of 45°C.

  2. Set bowl of chocolate over another bowl filled with ice cubes. Stir until the chocolate cools and the-temperature drops to 25°C.

  3. Warm the chocolate again over a pan of hot water for 30-60 seconds, until it reaches a working temperature of 32°C.