Best Tempering Chocolate Recipes

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.

MICROWAVE CHOCOLATE TEMPERING

Steps:

• Place the chocolate in a 4-quart glass bowl. Microwave on high for 30 seconds, and then stir with a clean spatula. Repeat 2 more times. Microwave on high for 15 seconds, and then stir. Repeat 2 to 4 more times or until the chocolate reaches 100 degrees F. Microwave on high for 10 seconds, and then stir. Repeat 5 more times or until the chocolate reaches 115 degrees F.
• Remove from the microwave and cool by stirring occasionally until the chocolate reaches 95 degrees F. Add the cocoa butter and stir continuously until the cocoa butter melts and the chocolate cools to 90 degrees F.
• Test the temper of the chocolate by spreading a small amount in an even layer on a metal surface set over an ice pack. It should set within 3 minutes and be shiny and streak free.
• Maintain the 90-degree temperature by briefly heating the chocolate with a 10-second blast of warm heat from a hair dryer. Use immediately for dipping fruit, pretzels, cookies, etc.

CHOCOLATE DIPPED FRUIT BOUQUET RECIPE (NO TEMPERING REQUIRED)

Steps:

• How To Make A Chocolate Dipped Fruit Bouquet:
• Tip: Fruit should be as cold as possible for setting-up a hard coating. For chocolate dipped strawberries, rinse strawberries in cold water and pat dry. WARNING: Do not soak the berries in ice water to retain freshness and moisture. We know that keeps the berries fresh, red & cold - but you won't be able to dry the strawberry enough and it will cause the chocolate to seize.
• Cut up an assortment of fruits to use in your bouquet.
• Pat dry any pieces you plan to dip in chocolate.
• Melt chocolate according to instructions that came with your Chocoley chocolate.Ideally, use a Double Boiler or Insert. Do not let the water touch the bottom of the double boiler. Only let the water simmer. Do not allow it to boil or you may burn the chocolate. If you must use a microwave, melt on medium heat for short periods being very careful not to overheat the chocolate.
• Use a stainless steel dipping fork to dip desired amount of fruit in melted chocolate. Tap fork in edge of pan or bowl to let excess chocolate drip off.
• Place dipped fruit on a Heavy Weight Dipping Sheet or waxed paper lined tray.
• Let the chocolate set-up (harden) by placing it on a level shelf in the refrigerator until it is obvious that chocolate is set-up. This can take between 10-15 minutes.
• Place a head of lettuce inside the container you will make your arrangement in. If the lettuce is too big, cut until it is the right size.
• Skewer each piece of fruit and/or chocolate dipped fruit on a bamboo skewer and then push the other end of the skewer into the head of lettuce.
• Continue placing skewers of fruit into the lettuce head at different angles until you have a full arrangement.

CHOCOLATE TEMPERING IN MICROWAVE RECIPE

Steps:

• 1. TO MELT - chocolate in bowl at 50% power, stirring occasionally until melted, 2 to 4 minutes 2. TO TEMPER - microwave 3 OZ finely chopped chocolate in bowl at 50% power, stirring every 15 seconds, until melted but not much warmer than body temperature - check by holding in the palm of your hand- about 1 to 2 minutes. Add 1 ounce grated chocolate and stir until smooth, returning chocolate to microwave for NO MORE than 5 seconds at a time to finish melting if necessary-

MICROWAVE CHOCOLATE TEMPERING

Steps:

• Place the chocolate in a 4-quart glass bowl. Microwave on high for 30 seconds, and then stir with a clean spatula. Repeat 2 more times. Microwave on high for 15 seconds, and then stir. Repeat 2 to 4 more times or until the chocolate reaches 100 degrees F. Microwave on high for 10 seconds, and then stir. Repeat 5 more times or until the chocolate reaches 115 degrees F.Remove from the microwave and cool by stirring occasionally until the chocolate reaches 95 degrees F. Add the cocoa butter and stir continuously until the cocoa butter melts and the chocolate cools to 90 degrees F.Test the temper of the chocolate by spreading a small amount in an even layer on a metal surface set over an ice pack. It should set within 3 minutes and be shiny and streak free.Maintain the 90-degree temperature by briefly heating the chocolate with a 10-second blast of warm heat from a hair dryer. Use immediately for dipping fruit, pretzels, cookies, etc.
• Recipe courtesy Alton Brown, 2011

TEMPERING CHOCOLATE

Steps:

• Place two-thirds of the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water (this setup is called a "double boiler"). Allow the chocolate to melt, stirring occasionally, until it reaches its correct melting temperature (see below). Remove the bowl from the heat, add the remaining chocolate, and combine with a spatula. As the chocolate melts, allow the temperature of the mixture to fall to the cooling temperature. Reheat the chocolate to the "using temperature" (see below) over the saucepan of simmering water. To check the temper of the chocolate, dip the point of a knife into it¿the chocolate should set quickly and evenly at room temperature. When working with tempered chocolate, make sure you keep it at "using temperature" or the chocolate will lose its temper.
• Melting temperature: 120°F Cooling temperature: 85°F Using temperature: 90°F
• Melting temperature: 115°F Cooling temperature: 80°F Using temperature: 90°F
• Melting temperature: 105°F Cooling temperature: 80°F Using temperature: 85°F