Tempering chocolate is the secret to making professional chocolate treats. If you do not temper the chocolate before using in your recipe, you will not have chocolate with a smooth, and shiny finish nor with the chocolate have a snap when breaking into pieces, or taking a bite. If you’re planning on making dipped or molded chocolates, they will need to be tempered so that it cools and molds properly. You will end up with candies that are both tasty and beautiful.
Learn how to temper chocolate with these easy steps.
Make sure you are using chocolate in bar form and not chips. Good chocolate substitute is called “Almond Bark” Using cutting board cut up amount of chocolate, plus extra for recipe.
Chop up the chocolate. It is best to use at least 1 pound of chocolate, as it is easier to temper, and keep the temper of larger amounts of chocolate. If this is more than you need, you can always save the extra for later use. Be sure that your chocolate is in block or bar form, not chocolate chips. The chips have additives that allow them to keep their shape at higher temperatures, and so they will not temper properly.
Chopped up ready for double boiler.
Using medium sauce pan filled with water a third from bottom, place glass bowl over sauce pan and over medium heat water in pan thus heating glass bowl up.
Double boiler method, easy to execute as long as you do not leave chocolate unattended, even for a second.
Melt 2/3 of your chocolate. Place it in the top of a double boiler, set over simmering water. Securely clip a chocolate or instant-read thermometer to the side of the boiler to check the chocolate’s temperature.
As the chocolate melts continue to stir and add more chocolate to bowl.
Stir gently but steadily as the chocolate melts and heats up. Use a rubber spatula, not a wooden or metal spoon.
Chocolate melted, ready to add more till amount needed is melted. repeat steps till done.
Bring the chocolate to 115 degrees F for dark chocolate or 110 degrees F for milk or white chocolate. Do not allow the chocolate to exceed its recommended temperature. When it is at the right temperature, remove it from the heat, wipe the bottom of the bowl, and set it on a heat proof surface.
Add the remaining chunks of chocolate and stir gently to incorporate. The warm chocolate will melt the chopped chocolate, and the newly added chocolate will bring down the temperature of the warm chocolate.
Cool the chocolate. Once the chocolate gets below 84 degrees F, remove the remaining chunks of chocolate. They can be cooled, wrapped in plastic wrap, and saved for another use.
Reheat the chocolate briefly.Place the chocolate bowl over the warm water in the double boiler for 5-10 seconds, remove it and stir, and repeat, until the temperature reaches 88-89 degrees F, or 87 F for milk and white chocolate. Do not leave the chocolate over the hot water, or allow it to exceed 91 degrees.
Your chocolate should now be tempered! To make sure it has been done properly, do a spot test: spread a spoonful thinly over an area of waxed paper and allow it to cool. If the chocolate is shiny and smooth, it is properly tempered. If it is dull or streaky, it has not been tempered correctly.