How to Temper Chocolate
Chocolate tempering is a special technique used for making certain chocolate confections and candies, it's unnecessary when melting chocolate for chocolate pies, cakes, cookies, etc...
The final product after tempering the chocolate should be one that 'snaps' when broken and is shiny and smooth. Learning how to temper chocolate properly to get the desired results can take a few tries, don't worry if you mess it up the first time or two, just try again!
And once you've learned how to temper chocolate, try to make some chocolate truffles.
What you'll need:
- An instant-read thermometer (can be done without but it's tough and it's easy to overheat)
- A double boiler set-up
- A rubber spatula (no wood or metal)
- At least 1 pound of chocolate (using less makes it difficult to control, you can always save the leftovers for another dessert)
The How-To of Tempering Chocolate
- Chop up your chocolate into small, uniform pieces, don't use chocolate chips or morsels, they have additives in them that prevent them from melting at lower temperatures which prevent the chocolate from tempering.
- Melt 2/3rds of the chocolate in a double boiler with the instant-read thermometer securely attached to the inside. Don't allow the water to boil, you simply want a low simmer. Stir the chocolate regularly with your rubber spatula to keep the heat distributed evenly.
- Bring the chocolate up to temperature; 115°F for dark chocolate and 110°F for milk or white chocolate. Don't allow the chocolate to go above those temperatures, if you do the chocolate will become muddy and won't temper.
- Remove the pot with the chocolate from the heat, set on a stable surface and add the remaining 1/3 of the chocolate and stir continuously, but gently. Watch the temperature and when it reaches 84°F remove any remaining chocolate chunks (they can be saved for another time).
- Now's the tricky part, return the pot to the double boiler, keeping the water below simmering temps, keep it there for no longer than 10 seconds, remove, stir and repeat, do this until the chocolate reaches 88°F-89°F for dark chocolate and 86°F-88°F for milk (white chocolate shouldn't need to be reheated if it's up to 84°F already).
- The chocolate tempering process is now complete. If all was done correctly then you should be able to smear a bit onto wax paper and once cooled it should be shiny and smooth, if it's not then there's a problem and you'll have to try again.
- During use, keep the tempered chocolate at the temperature ranges stated above.
Remember, tempering chocolate can be a bit tough, just keep practicing and you'll learn how to temper chocolate like a pro in no time!
