Tempering chocolate plays a vital role while working with such a delicate ingredient. Tempering is the process of melting, cooling, and reheating the chocolate. Tempering will create the chocolate to have a gloss and snap finish. After the chocolate has been melted, and cooled, it is heated to its working temperature. The working temperature is described as the holding temperature, to which the chocolate will set at room temperature. The working temperature varies based on the type of chocolate being used.
Working Temperature for Chocolate:
Tempering chocolate correctly will determine the appearance of a finished product. Chocolate that was tempered correctly will have a glossy finish and will set, and stand, at room temperature. Chocolate that was tempered incorrectly will have streaks along the surface and a grainy texture. It will take longer to set and begin building a grayish color (this is known as Fat Bloom). The temperature in the work environment will also play a factor while tempering chocolate, mainly caused by the humidity level and temperature in the air.
Working Temperature for Chocolate:
- Milk and White Chocolate: 84-87°F
- Dark Chocolate: 86-90°F
Tempering chocolate correctly will determine the appearance of a finished product. Chocolate that was tempered correctly will have a glossy finish and will set, and stand, at room temperature. Chocolate that was tempered incorrectly will have streaks along the surface and a grainy texture. It will take longer to set and begin building a grayish color (this is known as Fat Bloom). The temperature in the work environment will also play a factor while tempering chocolate, mainly caused by the humidity level and temperature in the air.
Identifying the Differences:
It's easy to identify the differences between chocolate that was tempered correctly and incorrectly. Below are two pictures of two separate truffle batches I prepared in the past. You'll notice that the candies in the picture on the left do not have a gloss surface. Looking at the bars on the far right in the image, you'll notice that the color of the candy has turned grayish after setting. The truffles did not maintain their shape and fell apart during the coating process. Some of the truffles in the image may look like it was coated in chocolate that was tempered correctly. When you look closely, you'll notice there are streaks around certain areas per truffle, without the smooth appearance and was not able to stand at room temperature.
Looking at the truffles in the image on the right, you'll notice that it has a gloss along the surface. The design of the mold that was used is a pineapple, creating a bumpy surface. You'll see that there's a gloss in between each bump. The truffles are more cleaner along the edges and sides compared to the truffles in the picture on the left. These truffles were able to stand at room temperature, unlike the truffles in the image on the left. You can see on the surface of the truffles on the left has the appearance to be "sweating" caused by a sudden change of temperature; refrigeration at a lower temperature, then brought out to room temperature to be served.
It's easy to identify the differences between chocolate that was tempered correctly and incorrectly. Below are two pictures of two separate truffle batches I prepared in the past. You'll notice that the candies in the picture on the left do not have a gloss surface. Looking at the bars on the far right in the image, you'll notice that the color of the candy has turned grayish after setting. The truffles did not maintain their shape and fell apart during the coating process. Some of the truffles in the image may look like it was coated in chocolate that was tempered correctly. When you look closely, you'll notice there are streaks around certain areas per truffle, without the smooth appearance and was not able to stand at room temperature.
Looking at the truffles in the image on the right, you'll notice that it has a gloss along the surface. The design of the mold that was used is a pineapple, creating a bumpy surface. You'll see that there's a gloss in between each bump. The truffles are more cleaner along the edges and sides compared to the truffles in the picture on the left. These truffles were able to stand at room temperature, unlike the truffles in the image on the left. You can see on the surface of the truffles on the left has the appearance to be "sweating" caused by a sudden change of temperature; refrigeration at a lower temperature, then brought out to room temperature to be served.
