Tempering Chocolate Food

HOW TO TEMPER CHOCOLATE

Steps:

• Tempering Chocolate: Tempering is important because it determines the final gloss, hardness, and contraction of the chocolate. When you melt chocolate, the molecules of fat separate. In order to put them back together, you temper it. There are a variety of ways to do it.
• One of the easiest ways to temper chocolate is to place it in the microwave for 30 seconds at a time on high power until the chocolate is melted. Be very careful not to overheat it. The chocolate should be only slightly warmer than your bottom lip, and it will retain its shape even when mostly melted. Any remaining lumps will melt in the chocolate's residual heat. You can also use an immersion blender to break up the lumps and start the recrystallization process. Usually, the chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. I like to use a glass bowl because it retains the heat and keeps the chocolate tempered longer.
• Another way to temper chocolate is called seeding. In this method, tempering is achieved by adding small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate but is usually 1/4 of the total amount. I usually use an immersion blender to mix them together.

TEMPERING CHOCOLATE

Steps:

• Tempering determines the final gloss, hardness, and contraction of the chocolate. When you melt chocolate, the molecules of fat separate. To put them back together, you temper it. There are a variety of ways to do it.
• One of the easiest ways is to place it in the microwave for 30 seconds at a time on high power until the chocolate is melted. Be very careful not to overheat it. The chocolate will not look as if it has melted because it retains its shape. It should be only slightly warmer than your bottom lip. You may still see lumps in it, but don't worry; the residual heat of the chocolate will melt them. You can also use an immersion blender to break up the lumps and start the recrystallization process.
• Usually, the chocolate begins to set (recrystallize) along the side of the bowl. As it begins to crystallize, mix those crystals into the melted chocolate and they will begin the recrystallization process. I like to use a glass bowl because it retains the heat and keeps the chocolate tempered for a long time.
• Another way to temper chocolate is called seeding. In this method, tempering is achieved by adding small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate but is usually one fourth of the total amount. I usually use an immersion blender to mix the two together.
• The classic way to temper chocolate is called tabliering. Chocolate is melted over a hot water bath to a temperature between 88°F and 90°F (31°C and 32°C). (White and milk chocolate are melted to a temperature approximately 2°F less, depending on the amount of milk fat they contain.) Two thirds of the melted chocolate is poured on a cold table or marble surface. The chocolate is spread out and worked with a spatula until the temperature of the chocolate is approximately 81°F (27°C). At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining one third of nontempered chocolate and mixed thoroughly until the mass in the bowl has a completely uniform temperature. If the temperature is still too high, part of the chocolate is further worked on the cold table until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
• A simple method to check tempering is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been tempered correctly, it will harden evenly and show a good gloss within 5 minutes.

TEMPERING CHOCOLATE

Steps:

• The water in the bottom of a double boiler is brought to a boil and then removed from the heat. The water should be 140°F (60°C).
• Add some finely chopped chocolate, approximately 1/4th of it at a time until you have put the full pound into the top of the boiler. Stir vigorously as you slowly add the chocolate. The temperature of the chocolate should not rise above 110°F.
• When chocolate is completely melted, replace the wter in the double boiler with cold water that is 65°F (18°C). The chocolate must be vigorously stirred again to help it cool.
• Once the chocolate has dropped to 85°F (29°C), replace the cold water with lukewarm water that is 100°F (37°C). The chocolate should now reach a temperature of 89°F (31°C) and never any higher.
• The bottom of the double boiler is now filled with water that is 90'F (32°C) to hold the chocolate at the proper temperature for molding and dipping.