Tempering Chocolate The 4 simple steps you need to know to temper chocolate perfectly every time. There's no magic in getting chocolate to temper - it just seems that way! Follow these easy steps and never be intimidated by chocolate again.
Intro When you buy chocolate, it is already "in temper." This means that all of the fat crystals are aligned to give the chocolate perfect snap and shine. When you melt chocolate to change its shape or use it in a recipe, you are taking it out of temper. The heat causes the fat molecules to get all jumpy and if they aren't realigned correctly, you get what's called "bloom." Bloomed chocolate still tastes great, it just loses its visual and textural appeal. But even bloomed chocolate can be brought back into temper!
Step 1 If you have a double boiler, more power to you! If you don't, you can set up a simple "bain-marie:" Rest a metal bowl on a saucepan with 1 inch of water in bottom. Make sure the bottom of the bowl is at least 1 inch above the surface of the water - not resting in the water. Using chopped chocolate or chocolate wafers, reserve a quarter of the amount of chocolate in a separate bowl to use as a "seed" later.
Step 2 Bring the water in your saucepan to a SIMMER (do not boil) Stir the chocolate continuously until it has all melted smoothly. Bring the chocolate to:118 o F (48C) for Dark Chocolate 112 o F (45C) for Milk Chocolate Remove the bowl of chocolate from the saucepan and carefully wipe the steam from bottom of the bowl. ONE DROP OF WATER IN THE MELTED CHOCOLATE WILL CAUSE IT TO SEIZE and ruin it completely. So, be careful.
Step 3 Now we seed the melted chocolate with the reserved chocolate pieces. This will help bring down the temperature of the chocolate. Add in the unmelted chocolate, and stir until smooth. Keep stirring with your spatula until the temperature of the chocolate reaches: 89-90 o F (32C) for Dark Chocolate 86-88 o F (30C) for Milk Chocolate You may set your bowl of chocolate into another bowl of cool water to help speed up this process.
Step 4 If the temperature of your chocolate drops too low, just SLOWLY reheat it over the bain-marie until it reaches its proper temperature: 89-90 o F (32C) for Dark Chocolate 86-88 o F (30C) for Milk Chocolate Your chocolate is now ready to use! Maintain the tempered chocolate at these temperatures using both the cool water bath and the bain-marie as needed.
What is Seeding Seeding chocolate to temper, is one of the easiest ways of tempering there is, since the inception of solid chocolate. Seeding melted chocolate for tempering is a method of using a small amount pretempered chocolate to start, or enhance the crystallization process in cocoa butter. This seed process is easy to accomplish as most any solid chocolate bars you buy are in proper crystal form (tempered) already.
Other Tips If you want to melt your chocolate quicker, simply grate or shave the chocolate Dark chocolate: Bring the temperature to about 115-118 F (46-47 C). Milk chocolate: Bring the temperature to about 112-115 F (44-46 C). White chocolate: Bring the temperature to about 110-112 F (43-44 C). To ensure the seed method is being properly sure to Check the Temperature of the Chocolate Regularly Note: Even though it is possible, don't push the temperature of either type of chocolate. Leave some room for error and alleviate risk of burning, or scorching altogether. The goal here is to melt all of the cocoa butters structuring crystals, so we can later entice a stronger, more durable crystal formation. Crystallization of cocoa butter is vital to the durability of solid chocolate. Crystals form in cocoa butter (strong or weak) depending on the temperature.
Tips In order for chocolate tempering to take place, the cocoa butter particles in melted chocolate need to crystallize and rearrange into a stronger, more durable form when solid. Think of it as tempering molten steel..., it goes through a similar process to become stronger, otherwise it stays soft when cooled. Cocoa butter (fat) essentially melds with the cocoa solids and sugar, intimately binding, into what appears to be one solid. Nevertheless, the dry particles continue to stay dry even in a liquid state. After all, we are heating & melting fat with dry powder ingredients..., there is no moisture to make the powder soluble..., yet. We can bring the structure of cocoa butter crystals into alignment (strong or weak) through heating, cooling, and movement. Chocolate Tempering Gone South You see by the results..., it's important to maintain proper steps and temperatures while tempering chocolate. A lot of chocolate bloom & very spotty-dry due to cocoa butter separation (bought a few candy bars that look like this).
Fixing Bloomed Chocolate The beauty of a mess up in chocolate tempering..., simply re-melt, & follow the simple steps to sucessful tempered chocolate. Perform the steps just right and you'll have a nice, crisp, glossy piece of tempered chocolate. Allow molten chocolate to set & cool on it's own and you get softer, pliable (or crumbly), drab piece of chocolate... But then It would be time to start over... It's really not too hard to keep the chocolate in temper around 88 F (31.11 C). Chocolate tempering will fail if temperatures either dip below 81 F (27.22 C), or reach above 90 F; (32.22 C). Unless you are going to melt it for a different use, real chocolate is already tempered when you buy it and doesn't need tempering.
The Tabling Method temper chocolate on a polished marble to help draw the heat from the chocolate. Granite, and stone are equally useful. Working with chocolate on other non-porous tabletops such as laminate will do fine if you don't have the any other source. It may take a bit longer to cool perhaps, a bonus maybe, if you're new to tempering. To instill the importance of all procedures, we'll cover the more difficult way of tempering referred to as the "tabling method." Then we'll move to the easy way of tempering chocolate called the "seed" method.
Step 1 Using One Pound (16oz) of dark chocolate, break the chocolate into moderately small pieces Note: If you want to melt it quicker, simply grate or shave the chocolate. But it'll probably take just as long shaving chocolate as it does simply melting chocolate. Melt a little over 1/2 of the broken chocolate, stirring and moving the chocolate until smooth. A good chocolate tempering thermometer can offer quick readings for better accuracy (I like digital). Note: Even though you can, don't push the temperature of either type of chocolate. Leave some room for error and alleviate risk of burning, or scorching altogether.
Step 2 Add the remaining chunks of chocolate into the pan of melted chocolate to prepare for the tabling method. Continue to heat to temperature. Dark 115-118 F (46-47 C) Stir, and move the chocolate just until the chocolate is melted smooth and to temperature. Then pour a little over 1/2 of the melted chocolate onto the work surface. Use a wide chocolate trowel, or whatever you have that works for you (4 inches blade [10.2 cm] or so) Then spread the puddle of chocolate out thin about the thickness of a CD (compact disc) to begin the tabling method. Use the trowel to scoop the chocolate back into a puddle.
Step 2 continued Check the temperature of the chocolate puddle; target temperature is 82 F (27 C). Continue spreading the chocolate and returning it to a puddle. How to Wipe the Chocolate Trowel Spreading brings the chocolates temperature down a little at a time. The chocolate will begin to cool, crystallizing the makeup of the cocoa butter The chocolate will ultimately thicken, and get a distinct (different) appearance similar to a gooey state. This is when you'll know it's close to temperature. Return Cooled Chocolate to Pan The finial stage of the tabling method will show signs of puddling..., should stack somewhat without flowing too much. When the temperature is about (no less than) 82 F (27 C)......add the mass (puddle) of chocolate back into the 1/3 melted chocolate you left in the pan or bowl.
Step 3 Reheat while mixing the chocolate together. Continue until it is a smooth liquid and the temperature reaches about 88 F (31 C) for dark. Stay under 90 F otherwise, it will take the chocolate out of temper. Hold the temperature here Remove it from, or return it to heat as needed Keep mixing and moving for a few minutes This helps create even more durable cocoa butter crystals. Dark Chocolate; 88 F (31 C) Milk Chocolate; 86 F (30 C) White Chocolate; 83 F (28 C)
Step 4 and Final Hold this temperature Keep the temperature as close as possible to 88 F (31 C) (dark chocolate) until you finish using it. Use it for molding during your chocolate candy making experiences, dipped strawberries, and covertures (covering) for truffle centers. Cooling Time I found that whatever little tidbit you're cooling, let it set for around five (5) minutes per quarter thick (1/4) inch (.25 in = 0.6 cm). My chocolate cooler is set around 48 F (9 C) and will kick on around 58 F (14 C). Here's a HUGE Tip: I know it's tempting, but try to stay away from touching after you pour a mold, dip your fruit, or whatever..., let them cool. Once cooling time goes by, test it with gloves on (synthetic, powder-free, vinyl). Using the side of your little (pinky) finger, gently touch the chocolate briefly to see if it feels cool to the touch. But that's it..., leave it alone (even after). Remember, cocoa butter has a melting point lower than your body temperature. Touching the chocolate (even cooled) will definitely "leave a mark."
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