Chocolate - How to Temper

Topic: Tips

What is Tempering Chocolate?
Tempering is a necessary step for creating chocolate confections with smooth textures, glossy sheens and uniform size. During this process, the cocoa butter in the chocolate crystallizes into a more stable form, efficient for creating apealing desserts. Though there are several methods for tempering chocolate each have the same exquisite eye-catching results.

Cool Surface Tempering

In a double boiler, melt chocolate between 104-113º F.
Pour Melted chocolate onto cool work surface (preferably marble), leaving 1/3 of chocolate in pot.
Using a spatula and a scraper, continually stir the chocolate until it starts to thicken and the cocoa butter begins to crystallize (about 4-5 degrees lower than its working temperature).
Stir the crystallized chocolate back into the pot and form an even mixture.

The chocolate is now fully tempered. If the melted chocolate is to thick, reheat until desired consistency is reached. Be sure to test the chocolate (fully tempered chocolated will harden evenly within 3 minutes at room temperature)

Galet Tempering
Galets make tempering easy since they are already in a form of crystallized chocolate. There is no need for prior crystallizing, such as in the cool surface method, simply add the galets to a pot melted chocolate. The amount of the galets to be added to the melted chocolate depends on the temperature of both ingredients. When the galets reach a uniform room temperature, and the chocolate is approximately 104º F, stir in the galets at a proportion of 1 part galet to 5 parts chocolate.

Microwave Tempering
This method is ideal for tempering small batches of chocolate.

In a microwave-safe bowl, melt galets in a high power microwave at a low setting.
To ensure even distribution of heat stir the galets ever 15 seconds until only some of the galets retain their shape.
Remove bowl from microwave and stir the mixture well until a thick even liquid is attained.

Machine Tempering

Set the tempering machine to 113º F and melt the chocolate.
Once the chocolate is completely melted, lower the temperature to 98.6ºF, for dark chocolate or 86ºF for white or milk chocolate.
Immediately add galets at a ratio of 1 part galet to 5 parts chocolate.

The machine mixes the chocolate dispersing the crystallized cocoa butter in the galets. Make sure the chocolate has cooled to its lower temperature before adding the galets, or they will melt to quickly.

Over Crystallization
Beware of chocolate that thickens too rapidly. In such a case, the cocoa butter crystals begin to swell and the chocolate starts to over crystallize. Over-crystallized chocolate creates a dull texture and does not retain its size. If this does occur, add more chocolate and raise the temperature, or reheat in the microwave. Be sure to reheat slowly and to constantly stir the chocolate.

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