Chocolate Tempering

There are many ways to temper chocolate, which is the process of melting and mixing chocolate using heat to create a glossy coating, achieve the desired snap and texture, and to allow it to work well with mouldings.

Several different chocolate tempering methods will be described below:

• Microwave Chocolate Tempering
• Batch Cooling
• Chunk Seeding
• Marble Slab

Microwave Chocolate Tempering

There are many ways to temper chocolate and using a microwave is one of them. Since every microwave is different, the suggestions below are guidelines that may have to be slightly modified for each individual situation. We want to temper chocolate because it will give us a coating that is glossy, has good snap plus texture and will easily release from a mould. Poor tempering is one of the major causes of fat bloom - the dull white finish on the outside of chocolate that can be wiped off. While this accumulation of cocoa butter crystals is not harmful, it does not give an appealing product.

1. Use a plastic bowl rather than glass
2. A microwave with a carousel turntable is preferred, if not available, coating will need to be stirred more frequently.
3. Flexible spatula
4. Thermometer

A) Controlled Melt Tempering

With this method you need chocolate that is in 'good' temper (glossy with good snap plus texture)

1. Chop 2 lbs of tempered chocolate into small pieces (about 1")
2. Place in plastic bowl and heat on high for about 1 1/2 minutes. Stir well and continue heating for an additional 30 seconds. (For white chocolate: stir twice during this time to prevent possible burnt coating). Stir once again. Chocolate should be almost completely melted and will be in temper if the temperature has not exceeded 91°F (Side of bowl will feel slightly cool on the wrists.) Exact times may depend on microwave used.
3. If 91°F temperature is exceeded, place several chunks of tempered chocolate (about 1/4 lb) in the melted chocolate bowl and continue to stir until a temperature of 86°F - 88°F is obtained. Remove un-melted pieces of chocolate. Chocolate in bowl will now be tempered.
4. If chocolate becomes thick (over-tempered), place in microwave and heat for approximately 10 seconds. Do not exceed 91°F or you will need to re-temper the chocolate.

B) Chunk Method Tempering

This method is very similar to the controlled melt tempering except that you can initially use either tempered or un-tempered chocolate to melt.

1. Chop 2 lbs of chocolate into small pieces (about 1")
2. Place in plastic bowl and heat on high for about 2 minutes. Stir well and continue heating for an additional 30 seconds. (For white chocolate: stir twice during this time to prevent possible burnt coating). Chocolate should be completely melted and approximately 100°F - 105°F.
3. Place 1/2 lb of tempered chocolate chunks in the melted chocolate bowl and continue to stir until a temperature of 86°F - 88°F is obtained. Remove un-melted pieces of chocolate. Chocolate in bowl will now be tempered.
4. If chocolate becomes thick (over-tempered), place in microwave and heat for approximately 10 seconds. Do not exceed 91°F or you will need to re-temper the chocolate.

How do I tell if my chocolate is in good temper?

Dip a metal spatula or knife blade into the chocolate and leave a small film on the blade. If the chocolate is firm and not tacky in 5 minutes at normal room temperature (68°F), it is in good temper. If it is still tacky, place chocolate chunks back in bowl and cool about 2°F. Repeat test until tempered.

Batch Cooling

Melt chocolate over WARM heat source - warm to 110°F to 120°F

Remove from heat and stir until temperature reaches 90°F to 95°F (slightly cool to the touch.

Cool about 1/4 of batch to 80°F - cool to touch, thick consistency (creates seed)

Remix seeded batch to melted batch. Hold temperature constant while you work

• Dark chocolate 86°F to 90°F
• Milk or white 83°F to 88°F

Chunk Seeding

Melt chocolate over WARM heat source - warm to 110°F to 120°F

Remove from heat and stir until temperature reaches 90°F to 95°F (slightly cool to the touch.

Add chunk of tempered chocolate and continue stirring until chunk ceases to melt any further.

Remove remainder of chunk and hold chocolate at working temp.

• Dark chocolate 86°F to 90°F
• Milk or white 83°F to 88°F

Marble Slab

Melt chocolate over WARM heat source - warm to 110°F to 120°F

Remove from heat and pour about 1/2 pound of melted chocolate onto a marble slab.

Work chocolate in a circular motion around the slab until mixture feels cool to the touch and chocolate thickens.

Gradually add more warm melted chocolate to the working batch looking for a cool but workable consistency. Chocolate can be worked on the slab or transferred to the pot where it should be held at its working temperature.

• Dark chocolate 86°F to 90°F
• Milk or white 83°F to 88°F