Tempering Chocolate

If the fats within chocolate are not well mixed, they may, once melted and cooled, form grey streaks on the surface. Temper chocolate to avoid this. The process of heating, mixing and cooling causes the fats to be thoroughly blended, after which the chocolate can be melted and used. The result will set to a glossy, streak-free and crisp finish. Chef’s work with couverture and always temper chocolate before use to ensure a high-quality finish.

1. Melt the chocolate in a bowl over a saucepan of hot, not simmering, water. Stir until it is smooth and at a temperature of 45°C.

   

2. As soon as the chocolate reaches the required temperature, cool it down by standing the bowl in a bowl of ice. Stir until the temperature drops to 25°C, then return to the heat.

   

3. Warm the chocolate again over hot water until it reaches 32°C. This is the working temperature for the tempered chocolate and it is now ready for use.