Water Bath

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

It is possible to use a cool water bath to accomplish the cooling and seeding that occurs in Zones 2 and 3 of the Dark Chocolate Tempering Curve. In order for this method to be effective, however, the chocolate should be in a round bowl to prevent it from solidifying in corners, as it would in a square or rectangular container. It is also of utmost importance that the water temperature remain above 26°C/78°F. The use of cold water or ice will create an abundance of Form-III and lower-level crystals, which can result in poor gloss, inferior snap, and the formation of bloom during storage. Since it is vitally important to return the chocolate to 32°C/90°F (for dark chocolate), and to keep it there for some time to allow the unstable crystals to melt out and transform to Form-V crystals, any time saved by using cold water is lost.