TEMPERING CHOCOLATE

Tempering is the process used to solidify fine chocolate. This technique involves melting, heating, and cooling the chocolate, requiring a kitchen thermometer for precision.

The first step is to melt the chocolate, either using a double boiler or microwave. To avoid complications, follow these guidelines to prevent burning or lumps in your chocolate.

MELTING CHOCOLATE:

First, some tips:

• Ensure all utensils and equipment are dry to prevent seizing or lumpiness.

• Stir frequently for even melting and to prevent burning.

• Use a heat-resistant utensil, preferably wooden or silicone.

• Add liquids gradually if necessary, stirring continuously.

Double Boiler Method:

1. Place chopped chocolate in a heatproof bowl.

2. Set the bowl over simmering water, ensuring it doesn't touch the water.

3. Stir until melted and smooth.

Microwave Method:

1. Place chopped chocolate in a microwave-safe bowl.

2. Heat in short intervals (3x30s), stirring between each until melted.

3. Be cautious not to overheat, as chocolate can burn easily.

4. Be patient; melt chocolate slowly for a smooth texture.

There are two ways to temper chocolate:

MARBLE TEMPERING:

1. Melt chocolate until it reaches a uniform consistency and a temperature between 40-45ºC (100-113ºF).

2. Pour 2/3 of the melted chocolate onto a cool surface.

3. Keep the chocolate in motion, stirring continuously with a spatula and scraper to prevent lumpiness.

4. After a few minutes, the chocolate will thicken and decrease by 5ºC (41°F).

5. Pour the reserved 1/3 of chocolate onto the 2/3 melted chocolate, mixing until homogeneous.

6. Continue stirring until the temperature reduces to the desired level according to the type of chocolate (32°C for dark chocolate; 30°C for milk and ruby chocolate; and 28°C for white chocolate).

ADDITION METHOD:

1. Melt 3/4 of the chocolate until it reaches a uniform consistency and a temperature between 40-45ºC (100-113ºF).

2. Add chopped, unmelted chocolate to the melted chocolate, stirring until completely melted.

3. Continue stirring until the temperature reduces to the desired level according to the type of chocolate (32°C for dark chocolate; 30°C for milk and ruby chocolate; and 28°C for white chocolate).