How To Temper Chocolate
Use a good quality dark chocolate bar. If using milk chocolate the temperatures will be different. Refer to the end of the video for temperatures.
1
Cut the chocolate into small pieces.
2
Add the chocolate pieces to a metal bowl.
3
Place the bowl on top of a double boiler to melt the chocolate. Be careful the bottom of the bowl is not touching the water.
4
Stir the chocolate until fully melted or until it reaches 130 F. Be careful not to burn the chocolate.
5
Remove the bowl from the double boiler at 130 F. Spread 2/3 of the chocolate on a clean-nonporous work surface and work with a bench scraper.
6
Work the mass for about 5-8 minutes or until the temperature reads 80 F on your food thermometer.
7
Take the temperature frequently.
8
When the chocolate has reached 80 F, place it back into the remaining 1/3 of chocolate that is in the bowl.
9
Place the bowl back on the double boiler until it reaches 86 F. Remove from the heat and use within 10 minutes.
10
For milk chocolate the tempering point is 80 F.
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