Tempering the Chocolate

Learning to temper chocolate is a fundamental skill for everyone working with it. Only correctly tempered chocolate will set in a proper way, will have a nice shine and snap. There are several ways to temper chocolate but we believe that the following method is most suitable for home conditions.


Tempering


Put some (3/4 of amount You will use) chocolate buttons (broken pieces if using chocolate bar) in a microwave friendly bowl. 

 

Heat the chocolate on full/medium power. Stir the chocolate every 10-15 seconds. Melt the chocolate until it reaches 41oC/44oC.



Add the rest of the chocolate buttons and stir until temperature of chocolate falls to approx. 27oC/29oC.



Heat the chocolate again until it reaches 30oC/31oC (check the temperature every 3-5 seconds). DO NOT OVERHEAT! Chocolate should feel cool when touched on a lip.



Test the chocolate on a peace of paper. If the chocolate is tempered correctly it will set in 1-2 minutes and will have a nice shine.

Though the process looks difficult and complicated we are confident that You will master it in no time.
 

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