Properly tempered chocolate will release out of candy molds more easily while retaining a glossy finish and a crisp snap that won’t melt on your fingers as easily as improperly tempered chocolate.
There are many methods on how to properly temper chocolate. Here are 5 easy steps to teach you my favorite way to temper chocolate.
How to temper chocolate.
- Grate or chop the desired amount of chocolate from a block or bar. Do not use chocolate chips. Chocolate chips contain additives allowing them to keep their shape at higher temperatures preventing them from tempering properly.
- Place two-thirds of the chocolate in the top pan of a double boiler. Heat over hot, not boiling, water, stirring constantly with a rubber spatula, not a wooden or metal spoon, until chocolate reaches 110°-115°F.
- Place the top pan of the double boiler on a towel and cool to 95°-100°F.
- Add the remaining one-third of chocolate to the top pan, stirring until melted. The chocolate is now tempered and ready to be used for molding candies, coating or dipping.
- To reheat the chocolate briefly, place the chocolate bowl over the warm water in the double boiler for 5-10 seconds, remove it and stir, repeating until the temperature reaches 85-89 degrees F. Do not leave the chocolate over the hot water, or allow it to exceed 91 degrees.
Tips for tempering chocolate.
- Be sure no liquid gets into the chocolate as this will cause clumping or seizing.
- Do not heat above 130°F since chocolate, especially milk chocolate, is very sensitive to heat and will scorch or seize easily.
- To use tempered chocolate, you must keep it warm but not hot, ideally in the 85-89 F degree range
What is your favorite method for tempering chocolate? Share your tips below.
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