1 reply to this topic

[Kamal Arora]

help me, i want to learn how to temper chocolate.

[Paola Mannaro]

I know NOTHING about this Kamal. Below is copied entirely from here : http://www.davidlebo...empering-choco/

Obviously, if you're incorporating chocolate into cakes or whatever, tempering is NOT necessary. Tempering provides sheen and snap and prevents a fatty "bloom". From reading David Lebovitz ( author of this material ), it is clear that a thermometer, or absence thereof, is not the key thing. EXPERIENCE and sensitivity is, and I suppose the only way to get experience is trial and error. Good luck.

Tempering Chocolate
1. The first step is melting the chocolate in a clean, dry bowl set over simmering water, to about 115° F.
2. The second step it to let it cool to the low 80°s F. I drop a good-sized chunk of solid (and tempered) chocolate in, which provides insurance by ‘seeding’ the melted chocolate with good beta crystals. While cooling, stir frequently. Motion equals good crystallization, aka, tempering.
3. The last step is the most important.
It’s bringing the chocolate up to the perfect temperature, where it’s chock-full of those great beta crystals. This occurs in most dark chocolates between 88° and 91° F. ( about 31-32C ) (Check with manufacturer if unsure about your particular chocolate.)
4. Remove what’s left of the chunk of ‘seed’ chocolate, and your chocolate is dip-worthy: you can dip all the chocolates you want and all will be perfectly tempered. Don’t let it get above 91° F or you’ll have to begin the process all over again. If it drops below the temperatures, rewarm it gently to bring it back up.