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!