Ingredients
Ingredients
- 16 ounces (454 grams) baking chocolate, finely chopped
Instructions
- Tempering Chocolate by Seeding: In a double boiler, melt two-thirds of the chopped chocolate, stirring frequently until the temperature reaches about 115°F, but no higher than 120°F. For milk or white chocolate, heat only to 110°F. Ensure all equipment is completely dry to prevent the chocolate from seizing.
- Cooling the Chocolate: Gradually add the remaining one-third of chocolate pieces to the melted chocolate, stirring vigorously and constantly to bring the temperature down to 84°F. This process usually takes about 15 minutes. To speed cooling, place the bowl carefully into an ice bath without letting any water mix with the chocolate.
- Reheating to Working Temperature: Briefly reheat the chocolate over the double boiler for 5 to 10 seconds intervals with stirring, until it reaches about 89°F. Avoid exceeding 91°F to maintain temper.
- Testing the Temper: Dip a small piece of parchment paper into the chocolate and allow it to set at room temperature. If the chocolate is smooth, firm, and without streaks or cloudiness, the temper is successful. If not, add more chopped chocolate to lower the temperature and continue stirring.
- Maintaining Tempered Chocolate: Keep the chocolate at the working temperature of around 89°F during use. If it cools too much, reheat gently. If it becomes too warm, add more seed chocolate to cool it down again.
- Tempering Chocolate by Microwave: Place two-thirds of the chopped chocolate into a microwave-safe bowl and melt at 50% power in 1-minute increments, stirring between each, until smooth and between 100°F and 110°F.
- Seeding the Chocolate: Add the remaining chopped chocolate in small amounts, stirring continuously. Ensure each addition melts completely before adding more to encourage the chocolate to thicken and become glossy.
- Final Temperature: Continue stirring until the chocolate reaches a temperature between 84°F and 91°F. Once tempered, the chocolate is ready to work with.
Notes
- Ensure all equipment is dry to avoid causing the chocolate to seize.
- Use a reliable thermometer to monitor precise temperatures at each step.
- Tempered chocolate sets with a shiny finish, snapped texture, and firm bite.
- You can temper chocolate multiple times; just maintain the appropriate working temperature.
- When using the ice bath, be very careful to keep water out of the chocolate to prevent graininess.
- White and milk chocolates require slightly lower heating temperatures than dark chocolate.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: International
