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.
Equipment and Tools to
Temper Chocolate
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Double Boiler: A double boiler is used to melt the chocolate in. A double boiler can be built by placing a stainless-steel bowl over a pot of simmering/boiling water. A microwave is an alternative to melt the chocolate but may burn the chocolate if the time and temperature is not controlled. Marble Surface: A marble surface is recommended to temper chocolate on because it holds a cooler surface temperature, unlike a granite or wooden countertop surface. Refrigerating the chocolate to cool the mixture down is another option but must be monitored before the chocolate begins to set. Thermometer: A thermometer is used after the chocolate is reheated. A thermometer will identify the temperature of the chocolate, ensuring it reaches its correct working temperature. Bench Scraper: A bench scraper is one of two tools used to work and temper the chocolate with. The second tool used to temper the chocolate is an off-set spatula. Off-Set Spatula: A off-set spatula is one of two tools used to work and temper the chocolate with. The second tool used to temper the chocolate with is a bench scrapper. |
Procedures
Different methods are done to temper chocolate. The most common way is the Table Method. This method requires the use of a marble work surface. Marble holds a cool surface temperature that pulls the heat away from the melted chocolate. To temper chocolate using this method requires having a bench scraper and a large off-set spatula. The images below are used as a guide to temper the chocolate using the Table Method. Procedures are as directed:
- In a double boiler, stir the chocolate until melted, reaching 110°F.
- Pour and spread about one-third of the melted chocolate on top of the marble surface. Begin tempering the chocolate by taking your off-set spatula and spreading it out, covering a vast majority of the working surface. Holding your bench scrapper at approximately a 45° angle, scrape chocolate back to the center.
- Using your off-set spatula, push the chocolate off of your bench scraper and back on top of the chocolate remaining on the work surface. Repeat steps two and three until the chocolate begins to thicken, transforming it into a paste-like consistency.
- Transfer tempered chocolate back into the bowl that holds the remaining two-thirds of melted chocolate. Stir the tempered chocolate until it has melted. The chocolate that was tempered will now be standing at a cooler temperature. The remaining chocolate will begin to cool down and thicken when the tempered chocolate is distributed into it.
- Repeat steps 2-4 until all of the chocolate has reached the consistency of being tempered. Return to double boiler and heat until it is melted and reaches its working temperature.
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.
