Tempering chocolate without using a thermometer

This beautiful shine is created by the process of tempering chocolate, which you can do in your own kitchen.

Tempering chocolate is crucial for the final look and taste of the chocolate and the confectionery coated with it. The easiest way to temper chocolate is to use a tempering machine, also called a temperer, which heats the chocolate very slowly and cools it just as slowly. However, since you have to dig a little deeper into your pocket to buy one , many people temper chocolate in the microwave or on the stove using a household thermometer to keep an eye on the temperature of the chocolate.

Don''t have a household thermometer?

Most methods of tempering chocolate require the use of a household thermometer to precisely monitor the melting and cooling temperature of the chocolate. If you do not have a household thermometer , you can test the temperature of the chocolate by lightly applying a small amount of chocolate with a spatula under the lower lip or on the inside of the wrist, as these two areas on the body are very sensitive to temperature. This way you can easily tell when the chocolate is ready to use!

What kind of chocolate is best for tempering?

When shopping for tempering chocolate, pay attention not to the flavour, but to the proportion of cocoa it contains - ideally between 60-70%. If you don''t have much choice, then go for bittersweet, as it is likely to contain less sugar than sweet or semi-sweet. Store it in a dark place (never in the fridge), where the temperature is more or less the same all the time; if exposed to high temperatures, the cocoa butter in the chocolate may come to the surface and light spots may appearon the chocolate , which is known as ''chocolate bloom''.

How to temper chocolate?

What do you need?

• Good quality chocolate with 60-70 cacao nibs
• a medium-sized saucepan to heat the water
• a small jar in which to melt the chocolate
• a spatula
• a kitchen napkin

Procedure

1. Heat the water.

Fill the saucepan with water and bring it to a gentle boil, then turn off the heat.

2. Start melting the chocolate.

Fill a small glass with 2/3 of the chocolate of your choice and place it in the glass filled with water. The water should not touch the bottom of the smaller shrimp. Do not stir, but leave the chocolate in the pan until it is almost completely melted.

3. Stir until the chocolate is completely melted.

Once the chocolate is almost completely melted, start stirring gently to melt it all the way. Allowing the chocolate to partially melt before you start stirring will prevent it from forming into small lumps.

4. Test the temperature of the chocolate.

Apply a small amount of chocolate lightly with a spatula under the lower lip or on the inside of the wrist. The chocolate should be warm enough to burn slightly, but not too warm.

5. Add the remaining chocolate to the shrimp.

Remove the chocolate from the water and place it on a folded kitchen napkin so that it absorbs the remaining water from the bottom of the shrimp. Stir in the remaining chocolate slowly and gently until it is completely melted. As it cools, it will begin to thicken and become less shiny, which can take up to half an hour. If you are short of time, place the jar of chocolate in a slightly cooler place.

6. Check the temperature again.

When all the chocolate has melted, take the spatula out again and check the temperature under the lower lip or on the inside of the wrist. This time the chocolate should be colder than your body temperature. If it is warmer than your skin, you can add a few more pieces of chocolate to the shrimp and keep stirring.

If, when you try again, you can''t feel anything under your lower lip or on your wrist, the chocolate is about the same temperature as your body temperature; then keep stirring gently until it has cooled completely. Try again and when you feel a slightly refreshing sensationon your skin , the chocolate is ready to use.

Tempering chocolate is not as difficult as it may seem at first glance. Of course, you can skip this process when creating with chocolate , but your creations will undoubtedly be much more appealing ifthey have a nice shimmer to them. And you''ll show that you''re the real chocolate master!