Tempering Chocolate
Melting and cooling chocolate carefully gives it a glossy snap and resistance to bloom.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher
Allergens
Dairy
Tempering aligns cocoa butter crystals so chocolate sets with a crisp snap, glossy surface, and resistance to melting at room temperature. This seeding method uses a microwave and finely chopped chocolate to reach a stable working temperature without a marble slab. Use tempered chocolate for dipping, molding, or decorative drizzles.
Ingredients
- 16 ounces chocolate (dark, milk, or white), finely chopped
Method
-
Chop the chocolate into small, even pieces so it melts smoothly and consistently.
-
Set aside about one-quarter of the chopped chocolate (4 ounces) to use as seed chocolate for tempering.
-
Place the remaining three-quarters of the chocolate (12 ounces) in a microwave-safe bowl and heat on 50% power in 30-second bursts, stirring between each, until melted and smooth.
-
Check the temperature of the melted chocolate with an instant-read thermometer; it should read 110 to 115°F for dark chocolate or 105 to 110°F for milk or white chocolate.
-
Add the reserved seed chocolate a handful at a time, stirring constantly until each addition melts fully before adding more.
-
Continue stirring and adding seed chocolate until the mixture cools to 88 to 90°F for dark chocolate or 84 to 86°F for milk or white chocolate.
-
Test the temper by dipping the tip of a knife or spoon into the chocolate and letting it sit at room temperature for 3 minutes; it should set with a glossy, streak-free finish.
-
If the test sample sets glossy and firm, the chocolate is in temper and ready to use for dipping, molding, or drizzling; if it stays soft or streaky, warm gently and repeat the seeding process.
-
Keep the tempered chocolate at working temperature by stirring occasionally and gently rewarming if it drops below range while you work.
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Tempering Chocolate
Tempering aligns cocoa butter crystals so chocolate sets with a crisp snap, glossy surface, and resistance to melting at room temperature. This seeding method uses a microwave and finely chopped chocolate to reach a stable working temperature without a marble slab. Use tempered chocolate for dipping, molding, or decorative drizzles.
20 min 16 oz 150 cal
Ingredients
- 16 ounces chocolate (dark, milk, or white), finely chopped
Method
- 1
Chop the chocolate into small, even pieces so it melts smoothly and consistently.
- 2
Set aside about one-quarter of the chopped chocolate (4 ounces) to use as seed chocolate for tempering.
- 3
Place the remaining three-quarters of the chocolate (12 ounces) in a microwave-safe bowl and heat on 50% power in 30-second bursts, stirring between each, until melted and smooth.
- 4
Check the temperature of the melted chocolate with an instant-read thermometer; it should read 110 to 115°F for dark chocolate or 105 to 110°F for milk or white chocolate.
- 5
Add the reserved seed chocolate a handful at a time, stirring constantly until each addition melts fully before adding more.
- 6
Continue stirring and adding seed chocolate until the mixture cools to 88 to 90°F for dark chocolate or 84 to 86°F for milk or white chocolate.
- 7
Test the temper by dipping the tip of a knife or spoon into the chocolate and letting it sit at room temperature for 3 minutes; it should set with a glossy, streak-free finish.
- 8
If the test sample sets glossy and firm, the chocolate is in temper and ready to use for dipping, molding, or drizzling; if it stays soft or streaky, warm gently and repeat the seeding process.
- 9
Keep the tempered chocolate at working temperature by stirring occasionally and gently rewarming if it drops below range while you work.