How to Temper Chocolate
Tempering Chocolate
What is tempering chocolate?
Tempering chocolate involves heating and cooling chocolate to specific temperatures. This results in chocolate that is shiny with a crisp snap. Melted, untempered chocolate tends to look dull and is soft.
During the process of tempering chocolate, molecules separate – the same way they do when chocolate is melted – but the process of cooling the chocolate makes the molecules come back together. This results in the shiny finish and crisp texture (www.imperialsugar.com).
What is tempered chocolate used for?
Tempered chocolate can be used to dip things like fruit, chips, pretzels, etc. It can also be used to make decorations like chocolate curls for topping desserts and baked goods. Tempered chocolate also makes a great coating for truffles because it contrasts nicely with the soft center of the candy.
What do you need to temper chocolate?
To temper chocolate you will need:
8 oz good quality semi-sweet chocolate/2×4 oz bars (I like Ghirardelli)
Large serrated knife
Cutting board
Water for double boiler/bain marie
Heat proof bowl
Medium saucepan
Whisk
Instant read thermometer
Dish towel
Equipment Notes:
I have tried many different kinds of knives to chop chocolate and have found that a large serrated bread knife works best. You want to be able to have rather small pieces so that they melt easily, and I have found that even large knives don’t work as well as a serrated knife.
The heat proof bowl should fit into the top of the saucepan without falling in.
The water in the saucepan should not touch the bottom of the bowl placed on top.
An instant read thermometer is an absolute must for tempering chocolate as the entire process relies on your knowing the exact temperature at various parts of the process.
Read all of the directions before beginning.
How to temper chocolate:
Fill the saucepan a bit more than halfway with cold water. The water should not touch the bottom of the heat proof bowl when it is placed on top of the saucepan.
Bring the water to a simmer over medium high heat, but do not let it boil.
Finely chop the semi-sweet chocolate using a large serrated knife (I use a bread knife).
Place about 5 oz. of the chopped chocolate in the heat proof bowl.
When the water is simmering, place the heat proof bowl with the chocolate on top.
Whisk the chocolate continually, taking the temperature very often. The chocolate is ready when it reaches 115 degrees F. Do not let it go any higher than 119 degrees. Remove the bowl and move it to a dish towel placed on a work surface immediately upon reaching the correct temperature. Let the water continue simmering as you will use it again.
Whisk the chocolate continually until the thermometer reads 85 degrees F. This will take about 10-15 minutes.
Return the bowl to the pot of simmering water and, whisking continually, heat it in about 5 second increments until it reaches 89 degrees F. This will happen VERY quickly. Do not overheat the chocolate and do not leave it over the simmering water for longer than a few seconds.
Voilà! Your tempered chocolate is ready to use.
NOTES:
The temperature can jump very quickly, so make sure you are measuring often.
DO NOT get any water at all in the chocolate or it will seize up and that will ruin the process.
When taking the temperature, be sure you are not touching the bottom of the bowl. I tilt the bowl a bit and let the melted chocolate collect against the side.
Be careful not to let your hand come in contact with the hot chocolate (of course!).
Note:
These directions will work for semi-sweet and dark chocolate. Other types of chocolate, including white chocolate, require different temperatures. That is a story for another day!
