A simple method of checking if the chocolate is in temper, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. These crystals of tempered chocolate act like magnets, attracting the other loose crystals of fatty acids to begin the crystallization process that results in well-tempered chocolate. Tempering is the process of melting and cooling chocolate so it will be smooth and glossy when it sets (on, say, a chocolate-covered strawberry). The professional term for this is “mush.”. Stir constantly during the steps and avoid having moisture from coming in direct contact with the chocolate: IT IS NOW TEMPERED. IV 28°C (82°F) Firm, good snap, melts too easily. Before you read further, please note that you DON’T temper chocolate when you are baking or are going to consume the chocolate immediately, such as melting and pouring over ice cream. If chocolate is not tempered properly, the cocoa butter crystallization is uncontrolled and … $ 0.00, Starting at: The stable crystals in the chopped chocolate encourage the formation of stable beta crystals in the melted chocolate. This ensures chocolate maintains its glossy sheen, and prevents a white veil from developing on the surface, which is called bloom. Tempered chocolate is chocolate which has been heated and specially cooled so that it forms a precise crystal structure. Tempering for rich people The easiest but priciest way of tempering chocolate is to buy a tempering machine. After the chocolate is brought to temper, it’s maintained at working temperature (remember to stir frequently): 86° to 90°F/30° to 32°C. The portion of the chocolate in the package that comes from the cacao tree. Return the mixture to heat, stirring constantly until the desired temperature is reached. This mass is then added back to the remaining melted chocolate to seed and cool it, stirring constantly. It is possible, with great care and attention, to very gently melt tempered chocolate to precisely 90°F, and therefore keep it in temper as it’s melted. If you’d like to skip the tempering and use a compound chocolate, you can say goodbye to the typical waxy cardboard flavor and toxic ingredients found in many mass market compound chocolates and coatings with Chocoley’s Bada Bing Bada Boom Gourmet Compound Chocolate. You can do this over warm water, or even with a hair dryer. Tempering or pre-crystallising your chocolate is the first thing you need to do if you want to achieve perfect chocolate products. Working the melted chocolate on a heat-absorbing surface, such as a stone slab, until thickening indicates the presence of sufficient crystal “seeds”. The method is a replacement for using a marble working surface or a cold-water bath. By carefully melting the chocolate at low temperatures, it is possible to retain the temper. If your goal is a final product that would make even the world’s most discerning chocoholics rejoice in delicious pleasure, then Chocoley’s couverture and ultra couvterture chocolates are the right base ingredient for your chocolate creations. Stirring is very important, to keep the smallest beta crystals possible in suspension. At that point, the chocolate must be cooled to 88° to 90°F (27°C) while being stirred continuously. After this point, any excessive heating of the chocolate will destroy the temper and this process will have to be repeated. If the chocolate is properly in temper, it will set within 3 to 5 minutes. Pour 1/2 to 2/3 of the melted chocolate onto a scrupulously clean and absolutely dry marble slab. A snow flake is an individual ice crystal. Slowly heating and cooling melted chocolate while stirring puts it into temper. In temper . And as with candy, the texture of the chocolate depends on the type of crystal structure, which in turn depends on the temperature at which the chocolate forms. Remember that the partial melt method only works when you use already tempered chocolate. This heats up the chocolate very, very slowly then cools it … Regardless of what path one takes to temper chocolate, here’s what happens. With the help from the good folks at baking911.com, here is their expert step by step instructions for three different methods of tempering (temperatures have been adjusted to reflect the best temperatures to work with Chocoley’s couverture and ultra couverture chocolates): Traditionally, chocolate is tempered by pouring some of it on a tempering stone and worked into a “mush” as it cools. Tempering in industrial applications: For all cocoa butter base chocolates. During tempering, the cocoa butter in the chocolate takes on a stable crystalline form. Thank you, Wikipedia, for the above valuable information, but let’s take it a bit further and define, step-by-step HOW to temper chocolate. The purpose of tempering chocolate is to pre-crystallise the cocoa butter in it, which is important to make your chocolate ready for processing. This method is used for relatively small amounts of chocolate; confectioners like it because it’s fast and efficient. The Science Just like candy-making itself, chocolate tempering is all about controlling crystals. Thank you Baking911.com for your expertise in this area. But unlike water turning to ice, where nobody cares how or why it happens, we need to be concerned with how to properly harden the chocolate so that it has the best sheen, snap and taste and so that it doesn’t bloom or separate. II 21°C (70°F) Soft, crumbly, melts too easily. For many home bakers though, the most practical method of tempering chocolate is a process called seeding. When using compound chocolate, often referred to as coating chocolate, you do not temper because compound chocolate does not contain cocoa butter. Compound chocolate is often associated with a less than desirable taste and some pretty nasty ingredients. 2. It’s also important to make sure the chocolate you’re trying to temper is chopped in small pieces, so it melts evenly. Continue this spreading and scraping process until the chocolate cools to the following temperatures: dark chocolate 82°F, milk chocolate 80°F, white chocolate 78°F, which are a lower temperature than quick-tempering. Check temper before using. So, what on earth does re-establishing cocoa butter crystals mean? This means that all of the fat crystals are aligned to give the chocolate perfect snap and shine. The good news is, I am going to attempt to simplify and explain tempering so that you can understand it. 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