How to Temper Chocolate

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You will need:
double boiler
– rubber spatula
– candy thermometer
– parchment paper
– chocolate (using larger amounts of chocolate will make tempering easier)
  1. Boil water in the double boiler and lower heat to a simmer.  Melt 2/3 of the chocolate, stirring often, and remove from heat when you  reach 115 F (for dark chocolate) or 110 F (for milk and white chocolate).  Do not exceed recommended temperature.  Fold in remaining pieces to  cool the chocolate to 84 F.  Remove any chunks that did not melt, and set aside to reuse.
  2. Heat chocolate for 5-10 seconds, stirring, and repeat this process until chocolate reaches 88-89 F (for dark chocolate) or 87 F (for milk  chocolate).  Do not exceed 91 F.
  3. You can now spot test to ensure the chocolate is tempered properly.  Spread a thin layer over parchment paper and let cool; if done  correctly the chocolate should be smooth and shiny, and if unsuccessful it will be dull and streaky.

Good luck and have fun!

4 thoughts on “How to Temper Chocolate

  1. thecollectioncup April 12, 2013 / 12:19 am

    I agree, most instructions on how to temper chocolate are a bit complex and after trying it myself for a few years, I realized that it isn’t. Never generic chocolate though, it never melts properly. I have used many brands of chocolate, from Nestle to Ghiradelli, and they temper just fine. Bars work best, chips have a coating that you want to avoid. Most of the time when I can’t find bars of white chocolate for peppermint bark, white chips work as long as they are not generic. Also, the temperature does not have to be exact as long as you are within a few degrees give or take. If your test is smooth and shines when finished, you have tempered successfully; good luck!

    Like

  2. Joshua April 11, 2013 / 10:24 pm

    This is wonderful! I’ve been looking for a simple post on how to temper chocolate, as the ones I have found have seemed overly complex.

    What kind of chocolate did you use? When I read my first tempering how-to, it wasn’t clear whether I should use standard chocolate bars from Ghirardelli and Lindt or rather some chocolate bark coating.

    Anyways, love the post!

    Like

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