Tempering Chocolate at home

Hi everyone, so today I'm going to be talking about one of my favorite things, Chocolate! Mainly I'm going to tell you how you can temper your own chocolate at home without a lot of mess and waste of chocolate. So that you too can make chocolate bonbons and any other kind of chocolate decorations!

The technique I'm going to tell you about is one of the most basic ones, it's tempering chocolate through seeding the chocolate crystals.

What you are going to need it good quality chocolate and for that you need to check your label. you need your chocolate to contain: cocoa mass or cocoa liquor, cocoa powder, sugar, vanilla and a emulsifier like soy lecithin. It can NOT have any oils at all! No hydrogenated palm oil, no vegetable fats, at all! If they have oils you will not be able to temper your chocolate not to mention that these are really bad for your health.

The basic ingredients to chocolate are cocoa liquor, that is the 1st extraction of the cocoa beans, after it is processed it gives us cocoa mass, cocoa powder and cocoa butter. These are the ingredients you want in your chocolates. Besides these one you can have sugar, vanilla extract, powdered milk. 


To make dark chocolate you need the cocoa liquor, cocoa butter and sugar, to make milk chocolate you only need to alter the amount of each item and add in powdered milk. But to make white chocolate what you need is cocoa butter, powdered milk and sugar, usually all 3 chocolates have vanilla extract added to them.

Yes, I am repeating myself, but it is really important that you know this.

Why temper chocolate?
Well, chocolate is composed of crystals, and when you melt chocolate those crystals separate. With the technique I'm showing you you melt the chocolate and separate all of the crystal in it, then you had tempered chocolate that melt into your chocolate but doesn't melt the composition of those crystal that end up tempering your chocolate.

For this you will need: 600 g of dark chocolate, because it's always easier to use dark chocolate because it has a higher content of cocoa mass. Divide 400 g and melt them over a double boiler being careful to not let any steam from the water form and get into your chocolate, chocolate hates water and if it's just steam you won't see any difference until the chocolate is set, so be careful with that.

Use a very dry bowl that is 2 times bigger than the pot, make sure that the water is not touching the bottom of the bowl, you don't want to burn your chocolate and stir your chocolate occasionally, and keep an eye on it. You don't want to be multi-tasking when melting chocolate since the last thing we want is a lump of burned chocolate that tastes like ashes and you can't use for anything.

I do advise you to have a digital thermometer so that you can check the temperature of your chocolate. Don't use a laser thermometer since that one only measures the temperature of the surface, so your chocolate can be burning on the bottom and you won't know until it's too late.

Your dark chocolate should not go over 45 to 50ºC or 113 to 122ºF. Your milk and white chocolate should not exceed 40 to 45ºC or 104 to 113ºF.

When fully melted let them chocolate rest for 5 to 10 minutes so it cools down a bit and then add the 200gr left of your chocolate and make sure it's all covered, then let it sit for 1 minute and after, mix well. Check the temperature, it should be 31 to 32º C (87 to 90ºF) for dark chocolate, 29 to 30ºC (84 to 86ºF) for milk chocolate and 28 to 29ºC (82 to 84ºF) for white chocolate.

If the chocolate is too hot let it sit for a bit and mix it every once in a while until it is at the right temperature, if it's too cold put it over the double boiler not on the stove and mix, but be careful not to let it go over the right temperature.

And you now have tempered chocolate! Not the easiest thing ever but practice does make perfect and in no time you'll be able to temper chocolate with ease.

Hope you enjoy!

Sem comentários:

Enviar um comentário