Whether you’re dipping cake pops or using chocolate molds, there’s no need to stress about tempering chocolate at home. The art of tempering involves heating and cooling chocolate to control and compose a network of stable crystals. This network of crystals creates a glossy, finished look for chocolate-dipped desserts and molded candies. To master the technique on your stovetop, you will rely on a combination of temperature, time and a process called seeding. Seeding involves three steps to temper chocolate: melting a portion of chocolate, stirring in reserved pre-tempered chocolate (the ‘seed’) and then heating the entire batch to a specific temperature.
Read on or watch our video, How to Temper Chocolate, to learn more.
What You’ll Need:
- One bar of 60-70% cacao tempered chocolate
- Dry, heat-proof bowl (glass or ceramic)
- Four-quart pot
- Rubber spatula
- Candy thermometer
Steps:
- Roughly chop the chocolate into bite size pieces. Reserve ¼ of the chocolate. Place the remaining ¾ of chocolate into a dry,heat-proof bowl and set aside.
- Fill a pot with 1-2 inches (2.5-5cm) water and place on the stove. Create a double boiler by placing the bowl over the pot. Bring the water to a simmer over medium heat.
- Let the chocolate warm over the hot water, uncovered, untilit is about two-thirds melted. Do not allow any water to splash or touchthe chocolate or it will cause the chocolate to seize.
- Once chocolate is about two-thirds melted, gently stir it to prevent burning. Allow the chocolate to melt until it reaches115°F (45°C).Use a candy thermometer tocheckthe temperature of the chocolate, being careful to avoid touching the thermometer to the bowl.When the chocolate’s temperature reaches 115°F (45°C), remove the melted chocolate fromthe pot and set aside.
- Add the reserved ¼ chocolate to the meltedchocolate, stirring continuously until all pieces have melted and the chocolate reaches 79°F (26°C).
- Raise the temperature of the chocolate to 89°F (32°C) by briefly placing it backover the pot of simmering water or microwaving it for 5 seconds at a time.
- Test the chocolate by dipping a knife or some parchment paper a half inch into the bowl. If the chocolate sets within 5 minutes to a satiny texture and glossy finish,it isready to use. Ifit isbeing usedfor dipping, make sure themixture stays near 89°F (32°C) by stirring frequentlyor microwaving it in 5-second bursts.
Pro Tips:
- Melt, then stir: Partially melting the chocolate before stirring prevents large clumps of solid chocolate from sticking together.
- Final temperatures vary bychocolate type: Differences in fat and sugar content means each type of chocolate requires a slightly different final temperature. Heat darkchocolate to89°F (32°C), milk chocolate to 86°F (30°C) and whitechocolate to84°F (29°C).
Practice tempering chocolate by trying our Maple Bacon Cupcakes, Blackberry Mint Chocolate Éclair, or Brown Butter Vanilla Shortbread Cookies. Share your creations with us on Instagram and Twitter using #BetterYourBake.
