Tempering Chocolate The Right Way
If you’ve ever wanted to temper chocolate at home but thought it was too difficult, think again! Tempering chocolate is actually pretty easy, and only requires a few simple ingredients and tools. With this guide, you’ll be tempering chocolate like a pro in no time.
Tempering chocolate is a process of heating and cooling the chocolate so that it will set properly and have a shiny appearance and snap when broken. If not done correctly, your chocolate can turn out dull, streaky, or crumbly.
What You’ll Need
Chocolate (chopped into small pieces)
A double boiler or a heat-proof bowl set over a saucepan of simmering water
A candy thermometer
A clean, dry, and cool work surface
A metal spoon
A rubber spatula
Parchment paper
How To Temper Chocolate
- First, setup your double boiler by placing the chopped chocolate into the heat-proof bowl. If you don’t have a double boiler, you can create one by filling a saucepan with a few inches of water and setting the bowl on top so that it rests on the rim of the pan.
- Next, place the pan over low heat and stir the chocolate constantly with the metal spoon until it is completely melted. Use the candy thermometer to check the temperature of the chocolate and make sure it does not exceed 115 degrees Fahrenheit (46 degrees Celsius).
- Once the chocolate is melted and at the correct temperature, remove the pan from heat and continue to stir until about two-thirds of the chocolate has cooled to 80 degrees Fahrenheit (26 degrees Celsius). At this point, you will begin to see some thickening and changes in texture.
- Add the remaining unmelted chocolate to the mixture and continue to stir until it is fully incorporated and cooled to between 80 and 82 degrees Fahrenheit (26 degrees Celsius).
- The final step is to pour the tempered chocolate onto your prepared work surface and use the rubber spatula to spread it into an even layer. Allow it to cool completely before using it for dipping or molding. Store leftovers in an airtight container at room temperature for up to 2 weeks.
Tempering Chocolate
Tempering chocolate can seem like a daunting task, but it doesn’t have to be. Using the microwave method, you can have tempered chocolate that’s ready to use in no time. And trust me, your homemade dipped treats will taste all the better because of it!
Tempering chocolate is easy when you know how. With this simple method, you’ll be able to enjoy all of your favourite chocolate treats without any fuss. Give it a try today!
