Tempering Chocolate

To temper chocolate, melt a portion of the chocolate, then cool it down to a specific temperature, and finally, reheat it to a slightly highter temperature, ensuring the cocoa butter crystals form in the correct structure for a smooth, shiny, and snap-able chocolate.

Here's a more detailed guide:

1. Prepare the Chocolate:

- Chop the chocolate: Chop the chocolate into small, uniform pieces for even melting.
- Melt a portion: Place two-thirds of the chopped chocolate in a heat-safe bowl over a pan of simmering water (bain-marie) or in the microwave in short intervals, stirring frequently.

Melt to the correct temperature: For dark chocolate, aim for 55°C (131°F), and for milk or white chocolate, aim for 45°C-50°C (113°F-122°F).

2. Cool the Chocolate:

Set aside a portion:

Once melted, remove the bowl from the heat and set aside a third of the melted chocolate in a separate bowl.

Cool the remaining chocolate:

Cool the remaining chocolate to 27°C (81°F) by pouring it over a cold surface like a marble slab or by placing the bowl over an ice bath.

Add more unmelted chocolate:

You can also add more unmelted chocolate to the mix as this will reduce the temperature as it melts into the mix.

3. Reheat and Temper:

Reheat to the final temperature:

Reheat the chocolate to 31°C (88°F) by adding the reserved melted chocolate and stirring until smooth.

Test the chocolate:

Dip a piece of parchment paper into the chocolate and set it aside. If the chocolate sets with a shiny, smooth surface and a good snap, it's properly tempered.

Tips for Success:

Use a thermometer:

A thermometer is essential for accurate temperature control.

View Brannan range of thermometers for tempering chocolate here >>https://www.brannan.co.uk/product-category/catering/food-probe-thermometers/