Tempering
is a process of heating, cooling and stirring chocolate to
achieve a balance that holds cocoa butter at its most stable point. All
chocolate comes from the factory tempered, which is why it has a shiny, smooth,
evenly colored appearance. Well tempered chocolate sets quickly with a glossy
sheen and smooth texture. It has an overall even color without streaks or dots
and breaks with a clean, crisp snap. When chocolate is melted, it goes out of
temper and must be tempered before using for dipping, molding and decorating.
Chocolate does not have to be tempered when used in baking, truffle centers and
other candies and confections.
If chocolate is in temper, it does not have
to be heated to an exact temperature when melting. However, if chocolate is out
of temper (it's been used previously and cooled), it must be heated to 115
degrees before tempering to completely melt all the cocoa crystals.
There are several methods of tempering.
The following method is one we would recommend. More complex methods are
available by typing " tempering chocolate" into most Internet search engines.
Machines are also available to temper chocolate.
Quick Tempering
This method is called the pot method of tempering. Although accuracy is
important when tempering chocolate, this method does not rely on exact
temperature. This method is recommended if you are just getting started
tempering chocolate.
1. Chop one pound of chocolate very finely.
2. Place two-thirds of the chocolate in the top of a double boiler and melt
over low heat, stirring the chocolate frequently with a rubber spatula to
ensure even melting.
Alternately, you can melt the chocolate in a microwave oven on low power for 15
to 30 second intervals. Stir the chocolate between each interval.
3. Remove the chocolate from the double boiler and wipe the bottom and sides
very dry. Never let moisture or water come in contact with the chocolate. If
melting the chocolate in a microwave oven, remove the bowl form the microwave
and stir to make sure the chocolate is completely melted.
4. Stir in the remaining one third of finely chopped chocolate in three
batches. Make sure each batch is melted into the melted chocolate in 2. above
before adding the next batch. The chopped chocolate will absorb the heat of the
melted chocolate and cool it.
5. After all the chopped chocolate has been added, test the temperature by
placing a dab of chocolate below you lower lip. It should feel
comfortable...not too hot or too cool. If it is still too warm, add more
chopped chocolate to cool it down. If it is too cool, place the bowl or pan of
chocolate over warm water briefly to bring the temperature up. It is now ready
for use.
For this method to be successful, you must start with tempered chocolate.
Un-tempered chocolate pieces that are stirred into melted chocolate will cause
the batch to be un-tempered.
Chocolate can be fairly forgiving. If you are not successful at tempering
chocolate the first time, simply melt chocolate again so that it is about body
temperature (Remember the below the lip test). Remove a third of the melted
chocolate, keep stirring and let it cool about 10 degrees (just when it begins
to thicken) while maintaining the temperature of the remaining chocolate at
about body temperature.
Add the one third cooled chocolate back into the two thirds ....stirring all
the time. The chocolate should now be around 91 degrees and fully tempered. As
with many other things, the more you temper chocolate, the better you will be
at it.
Maintaining Chocolate's Temper
After chocolate is tempered it must be held
at the same temperature while dipping or molding any confections. Place the
bowl of tempered chocolate in a pan of water that is two degrees warmer than
the chocolate. It will be necessary to check the temperature of the water and
refresh it occasionally.
Make sure the bowl fits snugly over the pan of water so no water can slosh into
the chocolate. Do not use the same candy thermometer to check the temperature
of the water and the temperature of the chocolate.
Stir the chocolate frequently as you are working with it. Chocolate against the
sides of the bowl will begin to cool and set up quicker than the body of the
chocolate so stir it into the mass often. Do not stir cooled chocolate
from the sides of the bowl into the mass of chocolate. This will cause it to go
out of temper. |
