Published on 01/3/2008
Tempering is a process to stabilize fat crystals for resulting the gloss, snap and shelf stability. So, if the chocolate is correctly tempered, it will produce a good chocolate that is glossy and crisp.
Here are the steps:
Prepare:
- 2 bowls, different size (or melting chocolate machine).
- spatula
- chocolate thermometer
- dark couverture chocolate as per needed
Step by step:
1. Finely chop the chocolates. Put it in a bigger bowl one. Add 1/4 water to the smaller one.
2. Put the smaller bowl in the heated pan, then put the bigger bowl over the smaller one.
3. Stir gently the mixture until melted and reach 122°F/ 50°C.
4. Remove from heat the chocolate bowl (be careful of water droplets, not to reach the chocolate!). Continue to stir until reach 81°F/ 27°C.
5. Then, rewarm the melted chocolate so it reach 90°F/ 32°C, and the chocolate can be used. You should maintain this temperature during the process of coating, making shell and others.
Note: if use milk chocolate or white chocolate, set the temperature 2°C lower.