How to Temper Chocolate Recipe
Learn how to temper dark chocolate perfectly using the gentle heat of a double boiler. This method ensures a glossy finish and a firm snap by carefully melting the chocolate without exceeding critical temperatures.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Tempered chocolate quantity equals the chocolate used (12 oz / 340g), yield depends on use
- Category: Confectionery
- Method: Stovetop
- Cuisine: Universal
Ingredients
Ingredients
- 12 oz (340g) tempered dark chocolate (preferably couverture), chopped finely
Instructions
- Chop the chocolate: Finely chop the tempered dark chocolate into very small pieces using a serrated knife. Smaller pieces melt more quickly and evenly.
- Set up double boiler: Place a heatproof bowl over a saucepan containing about ½ inch of barely simmering water, making sure the bowl doesn’t touch the water.
- Melt the chocolate: Add the chopped chocolate to the bowl and stir constantly, melting until about three-quarters of it has liquefied, but some solid pieces remain. Stir along the sides to ensure even melting.
- Monitor temperature: Use a thermometer to ensure the chocolate temperature stays below 90°F (32°C). Do not let it exceed 92°F (33.3°C) to preserve the chocolate’s crystal structure.
- Finish melting off heat: Remove the bowl from the heat once mostly melted and continue to stir, allowing the residual warmth to melt the remaining pieces without overheating.
- Use immediately: Use the tempered chocolate to coat, drizzle, or mold as desired for a glossy, firm finish.
Notes
- Use a serrated knife for easier chopping of chocolate.
- Be careful to avoid any steam or water droplets getting into the chocolate as it can seize.
- Temper chocolate in small batches for best control over temperature.
- If chocolate overheats, it may lose its glossy finish and snap.
- Use a reliable digital thermometer for accurate temperature reading.
Find it online: https://marthatasty.com/how-to-temper-chocolate-recipe/
