December 22, 2012

Tempering Chocolate

Just a quick one on tempering chocolate. I'm pretty sure y'all would rather not hear about the chemistry behind it but basically, when you temper chocolate it gives it extra crack when broken and generally a little extra shine.

You shall obviously need your delicious chocolate, a spatula, double boiler and thermometer (digital readings are faster). Alternatively, if you have a spatula with an in-built thermometer like mine, by all means use it.
There are different temperatures for the three umbrella categories of chocolate (milk, white and dark). You must melt your chocolate over water in a double boiler, and never EVER let water get into your chocolate because then you may end up with a mess on your hands. Take the chocolate up to melting temp, back down to tempering temp, then up to working temp.
For white chocolate:
Melting: 40°C
Tempering: 27°C
Working: 29°C

For milk chocolate:
Melting: 40-45°C
Tempering: 27-28°C
Working: 29-31°C

For dark chocolate:
Melting: 50°C
Tempering: 30°C
Working: 32°C

Note that these are the temperatures that I use, not everyone uses the same temperatures. To take temperatures down, just take the chocolate off the stove and stir or work it until enough heat has dispersed. Alternatively, pour it out onto a marble slab and work it there. Once done, pour it out onto baking paper (or you could use silpat if you own some).
You could let it air harden or just quicken the process by putting it in the fridge for a few minutes! Then, break it up or slice it or whatever you want to do!

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