How To Temper Chocoley V125 Couverture Chocolate, Chocoley INDULGENCE Ultra Couverture Chocolate & Chocoley FAIR TRADE ORGANIC Couverture Chocolate

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Valentine Ellis
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1 How To Temper Chocoley V125 Couverture Chocolate, Chocoley INDULGENCE Ultra Couverture Chocolate & Chocoley FAIR TRADE ORGANIC Couverture Chocolate In most applications, real chocolate must be tempered. Simply stated, tempering involves slowly raising and lowering the temperature of melted chocolate while constantly stirring. This process causes the structure of the large cocoa-butter crystals in the chocolate to repeatedly break and then reform. When the chocolate is finally allowed to set again, the crystals of cocoa butter join in perfect chains, creating an extremely smooth, shiny chocolate that has a clean snap when broken. Because this chocolate can be spread very thinly, it is useful for molding chocolate and coating candies. For details about how to manually temper chocolate, please read about chocolate tempering at Chocoley.com. If you don t want to manually temper chocolate, there are automated tempering machines available for reasonable prices. Check out tempering machines to see the features and prices of our equipment. Tempering Temperatures when using Chocoley real chocolates: Dark Heat to 120 F - then cool to 82 F and bring the temperature back up to 90 F Milk Heat to 115 F - then cool to 80 F and bring the temperature back up to 86 F White Heat to 110 F - then cool to 78 F and bring the temperature back up to 82 F Working Temperatures when using Chocoley real chocolates: Dark F Milk F White F Make sure that bowls, thermometer, spatula, stone, etc. are 100% dry before touching your chocolate. Room Temperature Should Be Between F & Humidity level below 50%. STEP 1: Melt chocolate Most Desirable Method Double Boiler: (If you don t own a double boiler, you can create your own by situating a pot, sauce pan, or stainless steel or glass bowl on top of a sauce pan or small pot. Make sure that no water vapor or steam can escape from the bottom pan/pot). 1. Heat water in bottom pan to F (do not boil). Turn off heat. 2. Place chocolate into top pot/pan/bowl and set over the pan of water (be sure that the pot or bowl fits tightly over the water so that no steam or water vapor escapes). 3. Stir frequently with rubber spatula. 4. Once the chocolate is completely melted, use thermometer to measure the temperature. Heat to: 115 F (Milk Chocolate) 120 F (Dark Chocolate) 110 F (White Chocolate) Less Desirable Method Microwave (based on a 600 watt microwave): 1. Place one pound of chocolate in a microwave safe container. 2. Microwave for one minute at 50% power. 3. Stir with rubber spatula.

2 4. Return to microwave for 15 to 30 second intervals until ¾ melted (stir with rubber spatula in between every interval). 5. Stir with spatula until fully melted. STEP 2: Double check the temperature of the chocolate: 110 F (White Chocolate) 115 F (Milk Chocolate) 120 F (Dark Chocolate) STEP 3: Pour 2/3 on tempering stone surface. (Keep the other 1/3 at about 100 F; do not let it harden). STEP 4: Using a pastry or bench scraper and offset spatula, spread the chocolate. Then move it to the center, clean the scraper with the spatula and spread continuously. Continue this spreading and scraping process until the chocolate cools to: 82 F (dark), 80 F (milk), 78 F (white). The chocolate will lose its shine and form a thick paste with a dull matte finish. Work quickly so that the chocolate does not lump. This process can take anywhere from 2 to 10 minutes. The professional term for this is "mush." STEP 5: Add the "mush" to the remaining 1/3 melted chocolate. Using a clean, dry rubber spatula, stir the chocolate gently, until smooth. Be careful not to create air bubbles as you do. STEP 6: Return the mixture to heat, stirring constantly until the desired temperature is reached: F (dark), F (milk), F (white) STEP 7: Check temper using the Knife Tip Method : Insert the end of offset spatula or a small kitchen knife about ¾ into chocolate. Remove spatula/knife and lay on countertop for five minutes. Check look of chocolate after 5 minutes. If it has hardened and has a sheen, chocolate is in temper. If chocolate is not in temper repeat steps 1-6 STEP 8: As you work with the chocolate, regularly stir the chocolate and check its temperature to keep it "in temper". STEP 9: After you ve made whatever you are making, immediately put in refrigerator until set. Only keep in refrigerator until set, and then promptly remove. TIP: If you have a heating pad, turn on and cover with a towel. Set your bowl of melted chocolate on top of the towel to keep your chocolate in its ideal melted state for longer. Please Note: The temperature of your chocolate is very important. If the chocolate gets too hot the chocolate will become thick and will not run off the spoon. Proper consistency is important for easy working. The chocolate should pour off the spoon easy and not come off in a clump.

3 General Information About Working With Chocolate, Storing Chocolate & Problems and Corrections When Working With Chocolate - Work in an ambient room temperature between F. and a humidity level not to exceed 50%. - Do not allow chocolate (or your tools) to come in contact with steam, water, or any moisture. A small amount of moisture contaminates chocolate. Even small amounts of moisture from steam or a damp spoon can change the thickness of melted chocolate so that it will no longer remain fluid. Chocolate that is melted alone is most vulnerable to seizing. If chocolate seizes, sometimes it can be "saved" by stirring in solid vegetable shortening or vegetable oil one teaspoon at a time. This may or may not be appropriate for the intended recipe. - Do not use a wooden spoon to stir chocolate; it retains odor and moisture which will ruin the chocolate. For optimum results, use a spatula designated only for chocolate. - Because chocolate is so delicate to work with, many cooks often find they have a problem melting it properly. Chocolate naturally melts just below body temperature, so applying direct heat (atop a stove) is apt to scorch it. Instead, utilize a double boiler and melt it slowly in a heatproof bowl or pot set at least an inch above a pan of simmering water, being careful both to stir frequently and make sure none of the water below or the condensation from the steam leaches into the chocolate. - Real chocolate usually has a lower melting point than compound chocolate. The melting process and working process are different between the two. Melting, working, and cooling temperatures vary with different chocolates. Check the recommended temperatures for the chocolate type and flavor you choose. Keep in mind, the humidity level in the room, along with the room temperature can alter ideal conditions & results. For real chocolate, refer to our information about chocolate tempering. - Use a chocolate thermometer specifically designed to register the small degree changes that are necessary to ensure accuracy. The thermometer should not touch the bottom of the bowl; it will cause an inaccurate reading. - Prepare small batches of the chocolate at a time so that you can control temperatures. Then, immediately put in refrigerator until set. Only leave the chocolate in the refrigerator until set not longer, or you can create problems. - Melt on a low setting, stirring slowly & frequently. Don't overheat. Chocolate is highly susceptible to burning at moderate or high temperatures. White and milk chocolates are the most vulnerable to high heat, but dark chocolate can be affected as well. If the chocolate has been burned, it will most likely taste burned, has likely seized and should not be used. - Maintain a low heat source for the entire time that you are working with the chocolate. If you take away the heat source prior to filling molds or prior to other uses of the chocolate, the chocolate can set up too quickly and you'll get less than desired results. A heating pad placed under the melted chocolate will help keep it from cooling too quickly. - Although it s not the most desirable way to melt chocolate, you can use a microwave oven to melt chocolate, but be sure you stop it frequently to stir it. Generally when the chocolate appears melted about two-thirds of the way through remove it from the microwave oven

4 and continue to stir it until smooth. The residual heat contained in the melted chocolate will help melt the rest. - If you melt in a microwave, when you remove from the microwave, place the container on a heating pad on low heat while you are using the chocolate, such as molding it. - If you melt in a double boiler, keep the bowl over the warm water while you are working with the chocolate or place the container on a heating pad on low heat while you are using the chocolate, such as molding it. - If you melt in a crock pot, make sure it doesn t create hot spots, and keep the temperature set to low while you are working with the chocolate. - Professionals recommend different methods for letting chocolate set up. You ll have to experiment and see what works for you. Many professionals believe that you should let your creation set up at room temperature and they claim that if you put it in the fridge or freezer you re likely to get thermal cracking. Other professionals do use the fridge and/or freezer (with low humidity levels, as many have moisture in them. Try placing several paper towels in the fridge/freezer in advance to absorb moisture). If using the fridge/freezer, try this: After preparing the chocolate molds or free formed chocolate, place them in the freezer or refrigerator on a level tray. Freezer time should only be 5-10 minutes (depending on size and thickness of the chocolate product). Refrigerator time is approximately twice that of the freezer time. WARNING: Don t leave chocolate in the fridge/freezer for too long. The chocolate can become too cold and will sweat or even crack when brought into room temperature. If it does sweat try wiping off most of the moisture. The surface will probably stay sticky for several days. - If chocolate sets too quickly, it becomes very fragile. When the chocolate and/or the room is too warm, it won t set quickly enough. If the chocolate sets up with light streaks, it was too cold. If the chocolate doesn t set at just the right speed, the chocolate will be weak & brittle. - You can use an Exacto knife to cleanly cut poured chocolate into shapes.

5 Storing Your Chocoley Chocolate: Always store chocolate in a dry and dark place. For best results, store at a temperature of 55 F to 68 F with a humidity level of less than 50%. Don't store chocolate near anything with a strong smell. Chocolate absorbs odors very easily. Store your product 4" off of the floor and 4" away from the walls to allow proper circulation of air around the chocolate products. Look for the "Use By" date on the bottom of your Chocoley chocolate. Observe this date for ultimate freshness, but the chocolate will still be fine for a short time after that date. NEVER refrigerate or freeze chocolate for long term storage. Why? Because of condensation. Only refrigerate or freeze chocolate (that is used for candy or dipping items) long enough to allow it to "set up". Why? Because of condensation. EXCEPTION: If you have made a product that because of whatever else is in the product is very perishable and requires refrigeration, tightly seal the container and have as low of humidity as possible in the refrigerator. You can put paper towels and small plates of baking soda in the fridge to help absorb some moisture. Be prepared for condensation on the chocolate. When you take the chocolate out of the refrigerator, do not open the container immediately. Bring sealed container to room temperature first to help avoid as much shock in temperature. Give chocolate the time to acclimatize from its storing temperature to room temperature. Why? The best temperature to consume chocolate is from 64 F to 70 F. The chocolate will have a snap to it and will fully release the flavor and aroma. Always avoid temperature shocks of more than 50 F. Why? If you put warm chocolate (such as dipped items or molded chocolate) in the freezer, you can get thermal shock and the chocolate will crack. If you bring chocolate out of the freezer or refrigerator and the room is too warm, you may get a white sheen on your chocolate. The white sheen won't change the taste of the chocolate, but it won't look as good.

6 PROBLEMS AND CORRECTIONS when working with chocolate The Chocolate Is Too Heavy & Thick: If chocolate seizes (thickens because of contact with moisture) you may be able to save it by stirring in vegetable shortening or vegetable oil one teaspoon at a time. If this doesn t work it can be used for cooking or candy fillings. The Chocolate Has Cooled Too Much: Add some warm chocolate or gently warm the bowl until the chocolate reaches correct working temperature. This will not work for a chocolate that has turned to a pudding texture. Tempered Chocolate Won t Set-Up: This usually happens when you don t use enough seed chocolate during the tempering process. Without enough seed chocolate, there are not enough seed crystals to allow the cocoa butter to crystallize. Tempered Chocolate Won t Release from The Mold: There are a few reasons for this: a) The chocolate won t release when you don t use enough seed chocolate during the tempering process. Without enough seed chocolate, there are not enough seed crystals to allow the cocoa butter to crystallize; b) The chocolate may have been tempered too much; let it cool down and then retemper the chocolate properly; c) Your molds were not the right temperature when you deposited the chocolate. If the molds are too cool or too warm, the film of chocolate that actually touches the molds will have lost its temper causing it to stick to the mold; d) As a temporary solution, try putting the mold in the freezer and allow it to harden more. Don t let it stay in too long though, or you ll get condensation! Streaks Appear In The Finished Products: You are working at too low or too high of a temperature. Check your temperatures with your thermometer. If it is too hot add some chocolate and stir until it cools to the correct temperature. If it is too cool stir thoroughly before and during use. Add warmer chocolate to bring the temperature back up. The Finished Item Has Cracks In The Chocolate: If items are placed in a refrigerator that is too cold, the chocolate contracts too fast and will crack. Molded Items Are Dull When Removed From Mold: There are several reasons this can happen: a) The room you are working in is too humid or when you cooled the chocolate your refrigerator or freezer had too much moisture. The humidity causes condensation on the chocolate which in turn dissolves the surface sugar. When the sugar recrystallizes, the appearance is dull; b) Your molds were greasy and not polished well; c) Molds were in poor condition, were poor quality, or were not clean; d) If you used centers, they were too cool. The centers must be the same temperature as the chocolate; e) Molds with chocolate in them were left in refrigerator for too long; f) When you cooled the chocolate in the refrigerator or freezer, it was too cold, which forms condensation see a) above; g) If you tempered the chocolate, you may have over tempered it. If it s overtempered, the cocoa butter crystals grew to the extent that they don t allow light to reflect from the surface of the chocolate. Retemper the chocolate and make sure to use it as soon as you can so that the cocoa butter crystals don t grow. White Marks Appear on Demolded Items: The molds were not dried properly. Water can become trapped in molds with heavy patterns. Make sure that they are completely dry before filling. Tempered Chocolate Became Thick Like Pudding: The chocolate was left tempered too long before using. The cocoa butter has slowly solidified in the chocolate causing it to become like pudding. Repeat tempering process. Bon Bons or Filled Centers Have Moisture Seeping Through The Chocolate: You may have filled the molds with chocolate that was not at the right temperature or the chocolate was too thin making it prone to breaking and cracking. Bubbles/Air pockets Appeared: - There are several reasons this can happen. a) The chocolate was agitated too much during mixing. Slow down the agitation and allow the trapped air to be released; b) The temperature of the chocolate may be too low. Slowly raise the temperature and then allow the chocolate to cool down slowly so that the bubbles have time to disappear; c) After you put the chocolate in the mold, make sure to tap the molds multiple times. The vibration will allow for the trapped bubbles to release. If this doesn t initially work, tap more, using more force in the tappin

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