How to temper chocolate properly, My Chocolate online shop

Before we explain the ''how'', let''s say a little more about the ''why'' of tempering chocolate. Chocolate contains cocoa butter, which gives chocolate its taste and appearance.

If tempered properly, chocolate has a nice shine, it''s crunchy and sometimes we bite into it with a heavy heart, don''t we?

On the other hand, incorrect tempering causes the crystals in the chocolate to separate, causing spots. Say, if you leave it warm in the car, then put it in the fridge.

Therefore, any chocolate that you later use, for example for toppings, must be tempered correctly. That way you make sure that all those crystals work as one. There are several different tempering methods. The easiest way to temper chocolate is to use a special device designed for this purpose. But that''s not really an art, and they are prohibitively expensive. So let''s look at some other methods.

The method of heating over steam by gradually adding chocolate

This is the most common method, where you know exactly what temperature the chocolate is at with the aid of a gadget, so that you reach the optimum state.

Utensils:

• Water container;
• Chocolate container;
• Stirringpaddle;
• household thermometer;
• chocolate.

Process

Place a pan of water on the stove. While the water is heating, cut the chocolate into small pieces. If you want to avoid cutting, you can use pre-prepared baking chocolate. Shake about 2/3 of the total amount of chocolate into another bowl. When the water is hot enough (just below boiling), place a larger bowl of chocolate over it - the bottom of the bowl should be at least an inch above the water. Stir the chocolate slowly as it melts until it reaches a temperature of about 45 degrees.

Important: the chocolate should never come into contact with the water as it will harden on contact.

This is why we recommend that the chocolate container is larger than the water container, to prevent steam from entering. Also, use a silicone or plastic spatula for stirring, as wooden spatula tend to retain moisture. Also, never heat chocolate over direct flame as it will burn.

Heating is followed by cooling. Slowly add the remaining third of the chopped chocolate to the melted chocolate. Stir until the chocolate reaches a temperature of 26 degrees (milk and white) or 28 degrees (dark). The ideal temperature for working with chocolate is between 30 degrees (white and milk) and 32 degrees (dark), so reheat it gently to these temperatures after cooling.

Tempering using a marble slab

Again, melt the chocolate first in a pan over steam (instructions in the previous point). Then pour about three-quarters of it onto a marble slab and spread it over the entire surface with a spatula. When the chocolate has cooled to 28 degrees (again, you need a thermometer), scrape it back into the bowl with a spatula or knife. Very slowly, bring it back up to the prescribed temperature of 30 degrees (white and milk) or 32 degrees (dark chocolate).

Tempering using a microwave

If you are in a hurry or have no other suitable utensils, this is a very good method to know. Put the chopped chocolate in a glass bowl and place it in the microwave. Heat the chocolate over a medium-low heat. Every 15 seconds, take the bowl out of the oven and stir the chocolate. When the chocolate is almost melted and there are still a few chocolate chunks visible, stop heating. Stir the chocolate so that the remaining pieces melt. That''s it - the tempering is finished.

With these methods, you are ready to create and indulge in chocolate. What will follow the tempering - cake topping, strawberry topping or chocolates made from your favourite moulds, we leave to your imagination. Or take a stroll through our range and you''re sure to find plenty of ideas for your next cooking venture. If you have any questions, please contact us at info@mojacokolada.si and we''ll be happy to help.