Techniques for tempering chocolate

Understanding Chocolate Tempering

Tempering chocolate is the careful process of heating and cooling chocolate to manipulate and align its cocoa butter crystals.
The aim is to create a consistent and shiny finish that doesn’t bloom (form a white film).
Bloom is the appearance of white patches or streaks on the surface of chocolate caused by fat or sugar crystals rising to the surface.
Quality of chocolate is key to successful tempering; use chocolate with high cocoa content for the best results.

Types of Tempering Techniques

Seeding Method: This method involves adding chopped pieces, or “seeds”, of already tempered chocolate to melted chocolate.
Tabling Method: A portion of the melted chocolate is poured onto a cold marble surface and then scraped back into the main bowl – a process known as tabling.
Microwave Tempering: This method involves careful bursts of heating in the microwave, pausing to stir the chocolate frequently.

Process of Tempering Chocolate

Chocolate should be slowly melted over a waterbath, making sure it does not exceed 45°C-50°C (113°F-122°F).
After this, the chocolate needs to be cooled. For dark chocolate, cool to 28°C-29°C (82°F-84°F); for milk and white chocolate, cool to 26°C-27°C (79°F-81°F).
Finally, the chocolate needs to be gently reheated to its working temperature: 31°C-32°C (88°F-90°F) for dark, and 29°C-30°C (84°F-86°F) for milk and white chocolate.
Always maintain the chocolate at working temperature during use to ensure it stays in perfect temper.

Working with Tempered Chocolate

Test the tempering by spreading a small amount of chocolate on a cool surface. The chocolate should set quickly and have a glossy finish.
Once your chocolate is tempered, it can be used to coat or decorate sweets or pastries.
Remember to never add water or let water get into the chocolate during tempering as it can cause the chocolate to seize up.

Safety Precautions with Chocolate Tempering

Chocolate burns easily, especially white and milk chocolate, so care must be taken not to exceed the recommended temperatures.
Hot chocolate can cause burns. Use oven mitts and ensure it’s handled with care, especially when using the water bath.
Ensure all equipment is dry before using it with chocolate, as even a drop of water can cause chocolate to seize.
Seized chocolate can be rescued by adding a small amount of vegetable oil and stirring until smooth.