How to temper your chocolate

IMG_4616Tempering chocolate:

The professional way:
The chocolate is heated in a water bath to 40° chocolate Moldschocolate Molds. Then cooled down to 27° on the marble slab or similar, where it is turned constantly with a spatula. When the chocolate is down to 27° it is poured into the bowl again and gently warmed in a not too hot water bath (about 40-50°) till it hits 29°. The chocolate is now ready for coating.

The quick method:
3/4 of the chocolate is warmed up to 40°. The last 1/4 of the amount is chopped fine. Add the finely chopped amount when it hits 40° and stir in it, till it is all melted. The chocolate is warmed gently a few degrees and is ready for coating.

I got the method to melt chocolate from Summerbird Chocolate. You can find it on their webpage as well, but only in danish.

This entry was posted in Food, How to, Sweets and tagged , . Bookmark the permalink.

One Response to How to temper your chocolate

  1. Pingback: Filled white Chocolate | MixTheTape

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