Home

Tempering is really very simple, and although it takes a little time, it is worth the effort to achieve a really professional gloss. You will need a sugar thermometer, and then all the process requires is to take the couverture to a certain temperature and then to cool it. This changes the crystalline structure of the chocolate and makes it shiny and manageable.

To temper chocolate:
First break the chocolate into small pieces. If it comes from a professional supplier it may already come as buttons.
Place the chocolate in a heatproof dish. Make a bain-marie by standing the dish in a pan of simmering water over a low heat, and warm through, stirring occasionally.
Then, when the chocolate reaches 45°C, remove the dish from the bain-marie and stand it in a pan of cold water. Mix well and allow the temperature to drop back to 2S°C.
Finally, return the dish to the hot bain-marie, mix well and heat the chocolate to 30°C.
The chocolate has now been tempered and is ready for use.

8.5

1 comments Temper posted by Rob @ 01:20PM, 10/19/08 Different chocolate with different mass of cocoa have different rates of temper. This is a good general method don't get me wrong. For a quick temper, in general chocolate melted above 40 then taken down to 28 has temper. Though for a more pliable temper follow the 40 to 28 but then increase to 32. Heading: Comments: Name:

more information

See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.