Introduction
Tempering chocolate is a process of melting, cooling, and reheating chocolate to specific temperatures to stabilize the cocoa butter crystals and produce a shiny, smooth texture. This process also improves the chocolate’s flavor, aroma, and mouthfeel. Tempered chocolate is essential for making candies, truffles, chocolate-covered fruits, and other desserts. This article aims to provide a step-by-step guide, expert tips, and troubleshooting solutions for tempering chocolate at home or in a professional kitchen.
Step-by-step Guide to Temper Chocolate
The following are the steps to temper chocolate:
Melting the Chocolate
Chop the chocolate into small, even pieces using a serrated knife or a food processor. Melt the chocolate in a heatproof bowl over a pot of simmering water (make sure the bottom of the bowl doesn’t touch the water) or in a microwave-safe bowl in 15-second intervals, stirring after each interval. Don’t overheat the chocolate; it should be completely melted but not too hot (around 113°F for dark chocolate, 105°F for milk chocolate, and 100°F for white chocolate).
Seeding the Chocolate
Add chopped chocolate (the seed) to the melted chocolate (the bowl) in small handfuls and stir until completely melted and incorporated. The seed should cool down the melted chocolate and encourage the formation of stable crystals. The amount of seed chocolate should be 25%-30% of the total chocolate. You can also use commercial tempering chocolates that are pre-seeded with stable crystals.
Stirring and Cooling the Chocolate
Keep stirring the chocolate constantly until it cools down to the right temperature (around 82°F for dark chocolate, 80°F for milk chocolate, and 78°F for white chocolate) and becomes thick and glossy. You can also check if the chocolate is correctly tempered by using a small spatula or knife to spread a thin layer on a piece of parchment paper and putting it in the fridge for a few minutes. If the chocolate hardens with no streaks or spots, it’s properly tempered.
Note: If you’re working with large quantities of chocolate or want to save time, you can use a chocolate tempering machine that automates the seeding, stirring, and cooling processes and maintains the temperature of the chocolate.
Video Tutorial on How to Temper Chocolate
If you prefer visual instructions, you can watch this useful video tutorial by Tasty on how to temper chocolate:
https://www.youtube.com/watch?v=pFwC5wqHGbs
Note: This tutorial uses the seeding method with dark chocolate, but you can apply the same principles to other types of chocolate.
Comparison of Different Methods for Tempering Chocolate
There are three main methods for tempering chocolate:
Seed Method
The seed method is the most common and practical method for home cooks and small-scale productions. It involves adding tempered chocolate (the seed) to melted chocolate and using it as a template for the right crystal structure. The benefits of the seed method are its simplicity, flexibility, and minimal equipment needs. The downsides are that it requires more time and attention to stir the chocolate, and it may not work well with white chocolate, which is more delicate and prone to seizing.
Tabling Method
The tabling method is a traditional method that involves pouring molten chocolate onto a cool marble, granite, or stainless steel surface and spreading it out with a scraper until it thickens and cools down. Then, you scrape it back into the bowl, reheat it to the working temperature, and repeat the process until it’s properly tempered. The benefits of the tabling method are its precision, speed, and ability to handle large volumes of chocolate. The downsides are that it requires specialized equipment and skills and can create a mess.
Microwave Method
The microwave method is a quick and convenient method that involves microwaving chocolate at 50% power for 30 seconds intervals, stirring after each interval until melted and reaching the desired temperature. Then, you add seed chocolate and stir until tempered. The benefits of the microwave method are its ease, speed, and low cleaning needs. The downsides are that it’s less reliable and prone to overheating or under-tempering the chocolate, which can cause blooming or streaking.
Note: The best method depends on your familiarity with chocolate, the type and quality of chocolate, the amount of chocolate, and the desired application. Experiment with different methods to find the one that suits your needs.
Expert Tips on Tempering Chocolate
The following are some tips from chocolatiers and chocolate experts:
- Use high-quality chocolate with a minimum of 60% cocoa solids for dark chocolate, 35% cocoa solids for milk chocolate, and 30% cocoa solids for white chocolate.
- Use a thermometer or an infrared laser thermometer to measure the temperature accurately and avoid overheating or under-tempering the chocolate.
- Avoid contact with water, steam, or moisture, as they can cause the chocolate to seize or turn gray.
- Use a clean and dry equipment, such as bowls, spatulas, scrapers, and molds.
- Don’t rush the cooling or reheating process, as it can create unstable crystals and affect the final texture and appearance of the chocolate.
- Store the tempered chocolate in airtight containers or plastic bags at room temperature or slightly cooler (60°F-70°F) until ready to use. Avoid refrigeration or freezing, as they can introduce moisture or cause chocolate to bloom or crack.
Troubleshooting Common Problems when Tempering Chocolate
The following are common problems that can occur when tempering chocolate:
Bloom
Bloom is a discoloration or dullness on the surface of the chocolate caused by the migration of sugar or fat crystals to the surface due to temperature fluctuations or moisture. To fix bloomed chocolate, you can remelt it and start tempering from scratch, or use it for fillings or ganaches where the appearance is less critical.
Graininess
Graininess is a rough or gritty texture in the chocolate caused by the formation of unstable crystals due to insufficient tempering or over-stirring. To fix grainy chocolate, you can heat it gently over a pot of hot water or add melted cocoa butter or vegetable oil to smooth it out.
Uneven Texture
Uneven texture is a patchy or mottled appearance in the chocolate caused by incomplete mixing or inadequate cooling. To fix uneven chocolate, you can reheat it briefly and stir it vigorously until smooth and even.
Recipes That Use Tempered Chocolate
Here are some recipes that require tempered chocolate:
Chocolate Truffles
Ingredients:
- 8 oz. dark chocolate, chopped
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Cocoa powder, chopped nuts, or shredded coconut for rolling
Instructions:
- Temper the chocolate as per the instructions above.
- Heat the cream and butter in a saucepan until simmering.
- Pour the cream mixture over the chocolate and stir until smooth.
- Add the vanilla and stir to combine.
- Refrigerate the mixture for at least 2 hours until firm.
- Use a teaspoon or a melon baller to form small balls, and roll them in the cocoa powder, chopped nuts, or shredded coconut.
- Store the truffles in the fridge until firm.
Chocolate-Dipped Strawberries
Ingredients:
- 1 pint strawberries
- 8 oz. dark chocolate, tempered
- 1 tbsp vegetable oil
Instructions:
- Wash and dry the strawberries, leaving the stems intact.
- Dip each strawberry into the tempered chocolate, holding it by the stem and twirling it to coat evenly.
- Gently tap off any excess chocolate and place the strawberry on a parchment-lined tray.
- Repeat with the remaining strawberries.
- Refrigerate the tray for at least 30 minutes until the chocolate is set.
Conclusion
Congratulations! You’ve learned how to temper chocolate like a pro. You now have the knowledge and tools to create delicious and beautiful chocolate desserts that will impress your friends and family. Remember to use high-quality chocolate, measure the temperature accurately, and follow the steps carefully to achieve the best results.
