Chocolate tip: Tempering chocolate

Tempering the chocolate is very important when making chocolate confectionery such as pralines, homemade chocolate bars or simple toppings.

Correct tempering

Correct tempering is crucial for the final appearance and taste of the chocolate. Poor handling of chocolate can result in a greyish surface, brittleness and loss of shine. Let''s look at some of the basics of tempering chocolate.

It all starts with the melting of the chocolate itself. We recommend melting the chocolate in a pan over steaming water (the pan should not be in contact with the water and should be larger than the water pan). The melting temperature of the chocolate should not exceed 50 degrees. During melting, it is important to stir continuously until the chocolate reaches the target temperature, which is best measured with a household thermometer. Water or steam must not come into contact with the chocolate during heating.

Once the chocolate has reached the target temperature, the next step is to cool the chocolate to start the crystallisation of the fatty acids that give the chocolate its wonderful flavour and correct texture. The chocolate needs to be cooled to 26 degrees, which is best done by adding chocolate chunks (usually about 20% of the chocolate already used) or by preparing a cold bath with water for the container in which the chocolate is melted. Once the chocolate has cooled down to the 26 degree limit, the chocolate needs to be reheated. For dark chocolate, it is sufficient to heat it to 32 degrees before pouring and using it, and for white and milk chocolate, it is sufficient to heat it to 30 degrees before pouring and using it. So it is easiest and most beautiful to create with all types of chocolate when the working temperature of the chocolate is between 30 and 32 degrees. When the chocolate has the ideal final temperature, it is ready to make pralines and chocolate bars with a nice break, shine and a beautiful colour.

For further questions and any problems, please contact us at info@mojacokolada.si and we will be happy to help you with your chocolate creation!