How To Temper Chocolate

Have you ever wondered how the chocolate gets its nice, shiny surface and a characteristic snap when you break off a piece? This is all because of tempering. Tempering is an important process carried out to bring the shine to the final chocolate. Mechanical manipulation and temperature control are used to coerce chocolate into one particular crystalline form, so that the molded chocolate has a shiny, smooth and stable structure. Tempered chocolates are used in dip fruits, biscuits, pretzels, marshmallows, etc. So, the next time whenever you see shiny, glazed chocolates, remember that a lot of effort has been put into the chocolate to get that shine. Read the following lines to find out simple tips for tempering chocolate at home.

• Chop the chocolate into small pieces. Remember, while tempering chocolate, it is better to use freshly cut chocolate pieces. Cutting chocolate the previous night and using it in the morning will increase air bubbles in the chocolate and spoil the end product.
• Take a pan and add water to it. Now, place 2/3^rd of the chocolate pieces in a double boiler. Heat the water till it starts boiling.
• As the chocolate starts melting, stir gently with a rubber spatula. Do not use wooden or metal spoon.
• Securely, dip a chocolate or instant-read thermometer to the side of the boiler.
• Bring the temperature of the chocolate to 115 degrees F (for dark chocolate) or 110 degrees F (for milk or white chocolate). Make sure that the chocolate does not exceed the recommended temperature.
• Remove the boiler from heat and wipe the bottom of the bowl.
• Next, add the remaining 1/3 chunks of chocolate to the bowl.
• Carefully stir the chocolate to blend well. While the warm chocolate will melt the chopped chocolate, the newly added chocolate pieces will bring down the temperature of the melted chocolate.
• When the temperature reaches below 84 degrees F, remove the remaining chunks of chocolate. Cool them and wrap them up in plastic bag. They can be saved for future use.
• Place the chocolate bowl over the double boiler for another 5 to 10 seconds. Thereafter, remove it and stir gently. Place it again on the boiler.
• Repeat this procedure till the temperature reaches 88-89 degrees F (87 for milk and white chocolate). Ensure that you do not leave the chocolate over the hot water and the temperature should not exceed 91 degrees F.
• To make sure whether your chocolate is properly tempered, spread a spoonful of chocolate over an area of waxed paper and let it cool. If the chocolate is shiny and smooth, your chocolate is properly tempered. In case it is dull or streaky, it is not well-tempered.