How to temper chocolate?
How to temper chocolate?
How to temper chocolate?
How do you do it?
tools
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Bowl
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Spatula / Scrapper
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Dipping fork
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Thermometer
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Acetate sheets
step by step
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Put the couverture drops into a plastic bowl.
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Melt the couverture in the microwave oven at short periods of 30 seconds.
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Make sure you melt the couverture completely at a temperature of 45ºC.
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Pour the melted couverture onto a marble worktop.
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Move vigorously the couverture while you spread it over the surface.
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When temperature reaches 32ºC, start to pick it up quickly.
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Once in the bowl, move vigorously to distribute the butter crystals and make sure they have not been formed at a temperature below 30,5ºC. If the temperature goes below 30,5ºC, heat again the couverture till the right temperature is reached.
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Wet the surface of a paper with the couverture and let it crystallize over the marble worktop to check the correct crystallization.
How to temper chocolate?
How to temper chocolate? Enric Monzonis, Chocovic technical advisor, will show us the technique step by step.
What is tempering?
Tempering or pre-crystallization of chocolate is a technique that allows to control the formation of the correct cocoa butter crystals in order to get an amazing shinning effect and a good consistency.
Possible problems and troubleshooting
Temperature control and the right movement to form the crystals are the key steps for a good pre-crystallization. If these steps are not done correctly, final result in appearance, when unmoulding or the consistency won’t be good. Discover our technical advisor tips to avoid these issues.
Other key points to have in mind
There are other techniques to temper chocolate. The most popular one is the one we explain in this tutorial, but there are others like “with cocoa butter”, “harvesting”, “with a tempering machine”, …
