Tempering Tips

Appears in

Published 2014

When the chocolate reaches 31-32°C (88-90°F) this is known as the working temperature. The chocolate is tempered and ready to use. To test this manually, dip the end of the palette knife into the chocolate, then leave to set. If the chocolate is smooth and glossy when set, you have successfully tempered your chocolate.
Be careful when using a bain-marie (water bath) that none of the water or steam gets into the chocolate. Chocolate is made up of cocoa solids, cocoa butter, sugar, vanilla and possibly milk powder. A small drop of water will moisten the ingredients and make the cocoa solids clump together and separate from the butter (in the same way that oil and water do not mix). You should never cover melting chocolate with a lid as the steam will condense and drop into the chocolate.
Over heating separates the cocoa solids and the other dry ingredients from the cocoa butter; it will begin to burn if over heated, the result being a dry, discoloured paste. There is no retrieving burnt chocolate so be careful when tempering and melting.
For milk chocolate, follow the same as above and melt to 45-50°C (113-122°F), cool to 26-27°C (79-81°F) and temper at 29-30°C (84-86°F). For white chocolate, follow the same as above and melt to 45°C (113°F), cool to 26-27°C (79-81°F) and temper at 29-30°C (84-86°F).

Become a Premium Member to access this page

Already a member?

Monthly plan

Annual plan

The licensor does not allow printing of this title