Tempering Chocolate
Tempering is the process of heating and cooling chocolate to stabilize its cocoa butter crystals. This gives the finished product a clean snap, a smooth texture, and a high-gloss finish that resists melting at room temperature. You achieve this by melting the chocolate completely, cooling it down to introduce seed crystals, and then warming it slightly to reach the working temperature.
Control the environment
Chocolate is sensitive to moisture and extreme temperatures. Keep your workspace dry and ensure no steam from a water bath ever touches the chocolate, or it will seize.
- Digital instant-read thermometer
- Large stainless steel bowl
- Silicone spatula
- Wide saucepan (for bain-marie)
What goes in.
- 1 lbCouverture chocolate (discs or finely chopped blocks)
Maintaining Crystal Structure
By reserving a portion of unmelted chocolate and stirring it into the melted mass, you force the cocoa butter to form the stable Beta V crystals necessary for a professional finish.
The method.
Melt the chocolate
Set a bowl over a saucepan with barely simmering water. Place three-quarters of the chocolate in the bowl. Melt it until it reaches 115°F for dark chocolate, or 110°F for milk or white chocolate.
Seed the melt
Remove the bowl from the heat. Stir in the remaining quarter of unmelted chocolate. Continue stirring constantly until the temperature drops to 82°F for dark chocolate, or 80°F for milk and white.
Bring to working temperature
Place the bowl back over the warm water for only 5 to 10 seconds at a time, stirring constantly, until the temperature reaches 88°F–90°F for dark chocolate, or 84°F–86°F for milk and white.
Test the temper
Dip the tip of a knife or a piece of parchment into the chocolate. If it sets with a firm, matte-to-glossy finish within three minutes at room temperature, it is ready to use.
When it doesn't go to plan.
Use a thermometer with a fast response time; chocolate temperatures shift quickly.
If the chocolate becomes too thick while working, gently warm it over the bain-marie for 2 seconds, but never exceed 92°F or you will break the temper.
Dark chocolate is the most forgiving; practice with it before moving to milk or white varieties.
The ones that keep coming up.
What does it mean if my chocolate has white streaks?
Those are fat blooms caused by cocoa butter separating. It means the chocolate was either not tempered correctly or was stored in a room that was too warm.
Can I re-temper chocolate that has already set?
Yes. Simply chop the hardened chocolate and start the melting process over from the beginning.