The Dreaded Tempered Chocolate

Tempering Chocolate

Image Credit: East Village Kitchen

It’s not until you start baking quite often that you realise the importance of knowing how to temper chocolate properly. It still taste great when it’s not but the texture and visual side of things is noticeably different.

When you buy chocolate in the shop it is already ‘in temper’, which means that all the fat crystals are aligned to give it that shine and really nice snap!  So when you melt this chocolate, you are taking it out of temper.  The heat causes the fat molecules to get all jumpy and if they aren’t realigned correctly, you get what’s called “bloomed Chocolate”.

So I’m posting up how to temper chocolate correctly. I hope it helps!

All you need is: A pan, Chocolate and a thermometer.

  • Rest a large bowl over a pan that is filled with 1 inch of water.
  • NB: Ensure the bowl is an inch away from the water to ensure that the bowl is definitely not touching the water
  • Used chopped up chocolate as it melts better and evenly.
  • Get a silicone spatula to use for stirring.
  • Bring the water to a simmer. It is very important that the water is not brought to boiling point. The chocolate needs to slowly melt in order for it to temper properly, so leave it at simmering only.
  • Stir chocolate continuously as it completely melts
  • NB: A single drop of water will destroy our chocolate completely so be very cautious as to not let this happen
  • Bring milk chocolate to 45oc and If using dark chocolate bring it to 48oc
  • Once completely melted remove the bowl from the pan of water and wipe the steam from the bottom of the bowl.

And there you have it, you should have lovely tempered chocolate. enjoy!

Delicous Chocolate Mousse

Bubbly chocolate mousse

Bubbly chocolate mousse

Image and recipe credit: Dessert.net.au

My all time favorite dessert is a delicious bubbly Chocolate Mousse. While browsing for a mousse recipe last week, I managed to find this gem of a recipe.

Chocolate Mousse
  • 7 oz of milk or dark baking chocolate ( I like to mix it up with my favorite chocolate bars like Galaxy)
  • 3 large eggs, separated
  • 1 1/2 oz of golden caster sugar
Method:
  1. Place the broken up chocolate and 120 mil of warm water in a large mixing bowl and have it over a a saucepan of (barely) simmering water. Ensure that the bowl is not touching the water in any way. heat the water at a low temperature so the chocolate melts slowly. It should take 6-7 minutes
  2. Remove from the heat, and using a wooden spoon, stir well until glossy and smooth and let cool for 2-3 minutes.
  3. Stir in the egg yolks and blend well. Set aside.
  4. In a clean bowl, whisk the egg whites to the soft-peak stage.
  5. Whisk in the sugar, a 1/3 at a time and then whisk again untill the whites are glossy.
  6. With a metal spoon, fold a tablespoon of egg whites into the chocolate mix to loosen it, then carefully fold in the rest.
  7. The end of the recipe needs patients as the mix needs to be gently folded and cutting movements to retain the air which makes the mousse light.
  8. Place the mousse in the containers you plan on serving them in, cover with clingfilm and put in fridge for at least 2 hours.

Add some Whipped cream on top to serve. I prefer the whipped cream you get in a container as it is the tastiest and really compliments the chocolate mousse.