Tempering Chocolate for a Clean Drizzle
Tempering is the process of heating and cooling chocolate to stabilize its crystalline structure. Properly tempered chocolate sets with a snap, retains a glossy finish, and resists melting at room temperature, making it ideal for clean, crisp drizzles on pastries or fruit.
Control the temperature to control the crystal
Work in a cool, dry room; moisture is the enemy of melting chocolate. Have your drizzling tool ready before you begin, as the window for working with tempered chocolate is brief.
- Digital instant-read thermometer
- Heat-proof rubber spatula
- Heavy-bottomed saucepan
- Stainless steel bowl
- Parchment-lined tray
What goes in.
- 8 ozHigh-quality bittersweet chocolate, finely chopped
Controlled Crystallization
By melting two-thirds of the chocolate and stirring in the remaining solid 'seed' pieces, you force the chocolate to form stable beta crystals as it cools.
The method.
Melt
Place 6 ounces of chocolate in a bowl over a pot of barely simmering water. Stir constantly until it reaches 115°F (46°C). Remove from the heat immediately.
Seed
Add the remaining 2 ounces of chopped chocolate. Stir continuously until the temperature drops to 88°F (31°C). If lumps remain, fish them out; do not melt them back in.
Test
Dip the tip of a knife into the chocolate and set it aside. It should harden into a smooth, shiny finish within three minutes. If it remains dull or streaky, continue stirring to cool it slightly further.
Drizzle
Use a fork or a piping bag with a fine tip to quickly flick the chocolate back and forth over your items. Work fast; if the chocolate thickens too much, apply a few seconds of gentle heat.
When it doesn't go to plan.
Keep the bowl wiped clean; even a single drop of water will cause the chocolate to seize into a grainy clump.
If you exceed the melting temperature, the temper is broken and you must start over.
Use a hair dryer on a low, cool setting to keep your piping tip from clogging if you are working slowly.
The ones that keep coming up.
How do I know if my chocolate is out of temper?
It will remain soft, dull, or show whitish streaks as it tries to harden.
Can I use chocolate chips from the store?
Most commercial chips contain stabilizers that prevent proper tempering; use professional-grade chocolate bars or couverture for better results.
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