I thought this would be incredibly difficult, but it just takes patience and a very accurate candy thermometer that can read from 20-50 degrees celsius (68-122 degrees fahrenheit). This is a very simple guide on tempering.
Tempering your chocolate gives it a lovely shine and allows it to stay solid at room temperature and when picked up. It gives the chocolate a lovely crisp snap and is absolutely necessary if you intend on making chocolates as gifts or to keep. Non tempered chocolate melts almost instantly in your hands and is pretty unusable.
What you'll need
2 bowls, one big enough to place over simmering water without it touching the water.
A good thermometer
Dark, milk or white chocolate, (minimum 400g)
A helpful short guide
Melt to
Dark chocolate 46C/115F
Milk or white 43C/110F
Add seed chocolate and cool too
Dark 32C/90F
Milk or white 31C/88F
If you need to reheat to work with the chocolate, heat only to 33c/92F
Rules
Never, ever get water in your chocolate. This cannot be stressed enough. It will ruin your whole batch.
Be patient and love your chocolate. Let the temperature rise and drop slowly, turn the simmering pan down if needed.
Detailed instructions
1. Grate your chocolate so that it all melts evenly.
2. Separate into three piles, add 2 piles to the bowl you will be placing over the simmering pan. Put the last pile into a separate bowl. Make sure the bowl that will be heated does not touch the water whilst over the simmering pan.
3. Place a large enough pan of shallow water over the stove and bring to a low simmer. Turn off heat, place chocolate over the pan (remember, not touching the water.) Melt to
Dark chocolate 46C/115F
Milk or white 43C/110F
4. Remove and wrap bowl in towel, add the remaining chocolate from earlier and stir.
5. Cool too
Dark 32C/90F
Milk or white 31C/88F
6.You should notice it becoming very shiny and pretty. Being in a hot or cold place here makes all the difference. If you need to move to a warmer/colder place to reach the temper stage, you can.
7. Place back on hot pan and reheat to maximum 33C/92F to make the chocolate usable.
8. Thats it! You're done. You have tempered chocolate. You can use it for dipping, or make your own chocolates as gifts.
To check it is properly tempered, place some on a knife and place in the fridge for a couple of minutes. It should be smooth, slightly shiny and when placed between your fingers it melts slowly. Instead of putting it in the fridge, I usually place a piece on some baking paper with a knife, and it should peel off neatly and not melt in your hand.
Remember, smooth, matte/shiny, crisp, doesn't melt easily. It also snaps nicely.
I hope you have enjoyed this article! For more great methods and recipes, visit my blog
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