Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Tempering Chocolate

Tempering Chocolate

Christmas, Desserts, Holiday, Sweets and Candy, techniqueTove Balle-Pedersen1 Comment

Dark chocolate:

Chop the chocolate finely, set just under ⅓ of the chocolate aside, and add the rest into a stainless steel bowl. Set the bowl on to a saucepan with very hot water. Let the chocolate melt while stirring. When the chocolate reaches 118-120℉ (48-49℃), take the bowl off the hot water. While stirring add the remaining chocolate in the warm chocolate. This will cool the chocolate. You need the temperature to cool to 80℉ (27℃). To make this process speed up, place the bowl in a bowl with ice-cold water for a short moment.   When the chocolate reaches 80℉ (27℃) put the bowl over the hot water again, and heat the chocolate to 88℉ (31℃), and now its ready to use for coating. It is Very important that the chocolate stays under 91.3℉ (33℃), if it does not, you need to start all over again.

TIP: If you keep an extra bowl with some warm chocolate, 118-120℉ (48-49℃), you can add small amounts of this, to the tempered chocolate if the temperature is getting to low while you are working with the chocolate.

Milk chocolate:  

You need to do the same steps with milk chocolate, as for the dark chocolate.

Heat to 116-118℉ (47-48℃)

Cool to  80℉ (27℃)

Reheat to 86℉ (30℃)

White chocolate:

You need to do the same steps with white chocolate, as for the dark chocolate. White chocolate is per definition not a real chocolate, 

Heat to 116-118℉ (47-48℃)

Cool to  80℉ (27℃)

Reheat to 84℉ (29℃)

How-to videos:

How to temper chocolate? Here is a video from CHOW, on how to do it. I also like this video, that gives you the science behind tempering chocolate. This warms a food chemists heart. ❤️

Hvordan temperer man chokolade? Her er en video fra Mette Blomsterberg, der viser hvordan hun gør. Blomsterberg køler ikke chokoladen til 27℃, for igen at opvarme chokoladen, til arbejdstemperaturen 31-33℃, som jeg ellers har lært. Men man må tro på at hun ved hvad hun gør. + jeg kan lide at hun har den lune chokolade klar, til at tilsætte lidt, for at holde temperaturen konstant, mens du arbejder med den.