How to Temper Chocolate

The tempering of the chocolate is a technique that the pastry chef and the Master Chocolatier use to get the good shiny crispy chocolate that we find in the prestigious bakeries, this process is not really difficult, you have just to follow
these steps, get all the supplies, get all the ingredients and definitely buy a professional chocolate (Chocolate de coverture in French).

The difference between the professional chocolate and the chocolate that you find in the supermarket is the percentage of the cocoa butter, the tempering is based mainly on this element.
How it works: mainly the tempering is to melt the chocolate at a certain
temperature, decrease the temperature to reach what it called The pre-
crystallization temperature which crystallize the cocoa butter molecules to become stable, So what are the steps that we should follow to temper the chocolate:
Actually there are two ways to temper the chocolate, I would say the complicated one (the Classic) and the easiest one (the Modern).

The first method (Classic): There are 3 steps to follow to get a good tempering

  • In a bain-marie melt the chocolate until the temperature reaches 122 F (50 c) for a dark chocolate, 113 F (45 c) for the milk chocolate, 104 F (40 c) for the white chocolate.
  • Decrease the melted chocolate until the temperature reaches 82 F-84 F (28-29 c) for the black chocolate, 80F-82F (27-28 c) for the milk chocolate, 79F-80F (26-27 c) for the white chocolate.(You can use a cold bain-marie or by manipulating the chocolate on your counter-top , like how the builder do with cement).
  • Increase again the temperature of the chocolate until the temperature reaches
    88F-90F (31-32 c) for the dark chocolate, 86F-88F (30-31 c) for the milk chocolate, 81F-82F (27-28 c) for the white chocolate, at this stage the chocolate is ready to be used.

The second method (Modern): I recommend this method because it is the easiest one and more fordable for the person that want to learn but we need one more ingredient, the cocoa butter powder.

  • In a bain-marie melt the chocolate until the temperature reaches 122 F (50c) for a dark chocolate, 113 F (45 c) for the milk chocolate, 104 F (40 c) for the white chocolate.
  • Decrease the melted chocolate until the temperature reaches 93F-95F (34-35 c) for the black chocolate, 91F-93F (33-34c) for the milk chocolate, 91F-93F (33-34 c) for the white chocolate, in this stage add the cocoa butter powder with stirring until all the cocoa butter melt (If you are using for example 1 kg of chocolate you should add 1% of cocoa butter which means 10 g)
  • Decrease again the temperature until it reaches 88F-90F (31-32 c) for the dark chocolate, 84F-86F (29-30 c) for the milk chocolate and 84F-86F  (29-30 c) for the white chocolate, at this stage the chocolate is ready to be used.

 

Notes : use the chocolate quickly.
You can use the tempered chocolate to do decoration, to make a small chocolate pieces using different shapes of chocolate mold .

 

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