It doesn’t have to be difficult to temper chocolate!
If you don’t have chocolate tempering machine…
You can temper chocolate using microwave…
Once I have learned how to do it on the microwave…
I will never do it another way!
I used to temple my chocolates using seeding method…
This is an excellent way for the hot chocolate bombs to tempt your chocolate…
Let’s hear Nona’s experience...
My family really loves everything about chocolate….
But we don’t have a tempering machine to temper chocolate….
I look up on the internet that we can temper chocolate using microwave. It is so easy. ..
Now I’m doing that twice a week….
While saving money to buy a tempering machine.…
Tempering chocolate is an essential technique in pastry. It will ensure a glossy and crisp finish
Le Cordon Bleu International
Let’s learn the basic first…
What Does Tempering Chocolate Mean?
- ✪ POWERFUL & EFFICIENT: Chocolate tempering is efficient and takes from 10 to 20 mins with this manually controlled stainless steel melting machine.
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The all-time favorite Habanero chocolate is an export of labor…
…ending up in brands like Eco Classic, Heinz, Nestle and Mars.
The original Jamaican Habanero is medium-bodied and…
…has a distinctive flavor of woody warmth.
The “berliner” variety is the lightest of the Habanero tequilas…
…and still has a lovely fruitiness.
Why Tempering is Important
When you melted and cooled chocolate however you wished…
…the final result would not have the characteristics we’re looking for.
You may end up with rubbery chocolate, lackluster chocolate…
…crumbled chocolate, and even rubbery chocolate.
It indicates that it is out of temper and that the…
…cocoa butter molecules have formed unwanted crystals.
A chocolate that is out of temper can also bloom…
(If your old chocolate has turned gray, then you have seen blooming.)..
The chocolate is out of temper – notice the cracks…
…crumbly texture, and surface blooming.
- Chocolate’s desirable properties are enhanced by tempering:
- You won’t have to worry about it crumbling.
- You can expect a shiny finish. A uniform crystal structure indicates a uniform internal structure.
- A good, clean snap is guaranteed. No sound is made when you break tempered chocolate.
- The product will remain stable at room temperature. While holding a piece of chocolate, you should not see melted chocolate trailing behind.
What Happens If I Don’t Temper Chocolate?
You will be out of temper when chocolate is melted…
…and the temperature is higher than 95oF.
It’s going to be dull, soft in your hands, and…
…not set if you try to use this chocolate. If you bake…
..you don’t have to worry about the chocolate tempering…
…but you must temper the chocolate if you make cands or dip strawberries.
The same with chocolate molding. Chocolate must be tempered…
…otherwise the chocolate mold is not released.
Now let’s move on…
What Kind of Chocolate Should I Use For Tempering?
Two types of chocolate are available…
Real (composite) chocolate and fake chocolate…
The difference can only be made if the ingredients are read…
It’s real chocolate when the ingredients say coconut butter…
If you temper, you need real chocolate…
For flexible silicone or plastic molds or for dipping chocolates…
…you can use chocolate compounds…
…but there is no SNAP of the chocolate that really does.
It will not release a polycarbonate mold either….
Chocolate also melts at a temperature that…
…is significantly higher than true chocolate.
Real chocolate melts when you bite on the tongue at body temperature…
It is necessary to chew compound chocolate….
I like using semi-sweet streets from Callebaut…
This chocolate is fairly standard and not too costly…
The cocoa solids are 54% and cocoa butter is 36 percent…
The higher the percentage of cocoa solids, the thicker the chocolate…
Sugar and dairy are also included in milk chocolate and white chocolate…
All right, let’s get our chocolate tempered! Choose your best technique…
…but I strongly recommend that you try microwave cooling chocolate!
Here we go…
How To Temper Chocolate In The Microwave
- Pre-programmed sensor menu for optimum heating of popular foods like pizza, potatoes, veggies and more; Rated Voltage: 120V - 60Hz
- Black Stainless Steel exterior, 20.5 x 17.1 x 12.8 inch (w x d x h), large 1.2 cubic feet capacity, cavity 13.07 x 15 x 9.5 inch (w x d x h), turn table 12.4 inch (diameter)
- 1100 watts with 10 power settings, clock, and kitchen timer
- Large digital display, easy-to-read control panel, glass turntable
- 1100 watts with 10 power settings, clock, and kitchen timer
- One touch start popcorn and two defrost settings - custom or one-pound auto defro Turntable diameter: 12.4 inches
- Large digital display, easy-to-read control panel, power saving mode, sound on/off option, glass turntable. Rated input power (microwave): 1550 watt
- If you wish to mute the buzzer of the microwave, pleas long press on the button 8 for 3-5 seconds. The buzzer is automatically switched off after a long beep.
- The keypad was covered by a protective film during the shipment. Please peel it off before your first use.
- 1 year, please keep the packaging for contacting Toshiba after service and product returns.
- Note: Kindly refer to the user manual provided as a PDF manual in the product description sect
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To keep your chocolate in temper you MUST pay attention…
…to the temperature of the chocolate.
Semi-sweet chocolate should never go above 88F-90F. …
Milk chocolate should never go above 84F-86F….
White or colored chocolate should never go above 82F-84F….
The chocolate must contain cocoa butter for this to work….
- Place 12 oz of semi-sweet chocolate into your plastic or silicone bowl and microwave for 30 seconds on high, then stir.
- Microwave one more time for 30 seconds, then 15 seconds, then 10 seconds. Stirring in between each heating. DO NOT RUSH THIS!
- Always check your thermometer to make sure your temperature is not going above 90ºF.
- Once your chocolate is melted, it’s ready to use!
The secret of this temper chocolate method is temperature control….
Until the proper temperature is exceeded, crystals remain intact…
…within cocoa butter and chocolate remains temperate.
This is an excellent way to tempt chocolate in small quantities…
Make sure you melt the large chocolate bar into small bits…
…before melting so that it is not overheated and that…
….your chocolate accidentally gets out of temper.
How To Temper Chocolate Using The Seeding Method
- Melt 2/3 of the chocolate that you need over a double boiler until it reaches 115ºF. Stir constantly to prevent hot spots. Make sure the bowl fits firmly over your simmering water to prevent steam or drops of water from getting in your chocolate
- Remove chocolate from the heat. Add 1/2 of your remaining un-melted chocolate back into the bowl. Stir to melt. This cools down the chocolate. Transfer melted chocolate to another bowl to speed up the cooling process. Continue stirring until the chocolate reaches 100ºF
- Finely chop your remaining chocolate. At 96-98ºF, add in your chopped tempered chocolate and stir it into your warm chocolate. 95ºF is were the crystals in the cocoa butter start blooming so adding tempered chocolate in right before you reach this temperature ensures the proper crystals will grow and temper the rest of the untempered chocolate.
- Continue stirring the chocolate every 5 minutes until it cools to 79ºF
- Warm chocolate VERY carefully over the double boiler for 5 seconds until chocolate reaches 86ºF-90ºF which is a good working temperature for using in molds or making candies.
Can You Temper Chocolate without a Thermometer?
In my opinion, a thermometer is essential when tempering chocolate…
..as it removes the guesswork and ensures your temper will set up correctly.
Keeping my tools for success is important to me since chocolate is expensive!
For tempering chocolate, a thermometer is usually used…
…and very precise temperatures are given for melting and cooling the chocolate.
She uses a method she learned at Le Cordon Bleu in Paris…
…that does not require a thermometer. A small amount of chocolate…
…is dabbed onto the area just below your bottom lip to test…
…the chocolate’s temperature. If you prefer, you can dab…
…a small amount on the inside of your wrist. It’s that easy!
What is a Double Boiler?
- 【Premium Safe Materials】- Double boiler pot is made of superior quality 18/8 stainless steel, rust-resistant,durable,easy to clean.Dishwasher safe.
- 【Larger Capacity and Updated Handle】- 1000ml/34oz capacity, with 5.9 inch long handle,the handle is easy to grip to help keep you comfortable.
- 【Widely Application】- The double boiler pot is suitable for melting chocolate, candy, butter, cheese, candle, wax, soap base; and cooking lighter sauces and other delicate tasks with indirect heat.
- 【Convenient and Practical】- Fit inside of most pots.Front hook to prevent sliding away, Double pour spouts both sides make it easy to use, flat bottom, bring you convenient cooking experience. Heats up delicate foods more gently than your average pot or saucepan.
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Essentially, a double boiler consists of a heatproof bowl set…
…over a saucepan filled with simmering water about an inch deep.
Just make sure the bowl on top doesn’t touch the water…
Heat is used to gently melt chocolate in this manner….
For the top part of the double boiler, you can use metal or glass bowls….
The glass will take longer to cool down as it needs to be tempered…
Keeping the Chocolate in Temper
Chocolate solidifies quickly as it cools, so you must maintain its temperature…
…and keep it moving while you dip. Stirring (or having a friend stir while you dip)..
…keeps the chocolate fluid and prevents streaks. As you stir, the chocolate…
…will continue to cool and lose its temper. It may take up to 10 minutes…
…depending on the temperature of your kitchen and the quantity…
…of chocolate you have (the more chocolate you have, the longer it will take).
When it becomes matte, begins to set up on the sides…
…or becomes so thick that it requires more energy to stir, it is getting too cool.
Once you see these signs, submerge the bottom of the bowl….
…in the hot water for 1-2 seconds, scraping the chocolate up….
…from the bottom and mixing it throughout. Keep stirring the bowl…
…after removing it from the hot water to evenly distribute the heat.
When it is evenly mixed, test it on your skin to make sure it is still cool….
After it has become too hot, you will have to start…
…the tempering process all over again.
An impotant note…
Dark chocolate’s temper point is typically between 88 and 90 degrees F…
…while milk chocolate’s is between 86 and 88 degrees F…
…though you should always check depending on the brand of chocolate…
…you purchase, since chocolate brands can differ considerably.
Sum Up
You still can temper chocolate without tempering machine…
You can temper chocolate using microwave or seeds method…
The important thing to use when you temper chocolate is thermometer…
Conclusion
There are two methods you can use to temper chocolate…
You can choose which onesuit you the most…
Do you have any story about tempering chocolate?
Let’s share it with us!
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Hi there! I’m a food enthusiast and journalist, and I have a real passion for food that goes beyond the kitchen. I love my dream job and I’m lucky enough to be able to share my knowledge with readers of several large media outlets. My specialty is writing engaging food-related content, and I take pride in being able to connect with my audience. I’m known for my creativity in the kitchen, and I’m confident that I can be the perfect guide for anyone looking to take their culinary journey to the next level.
