Tempering Chocolate
A technique for transforming chocolate’s structure through heating, cooling, and reheating to achieve perfect crystallization.
Ingredients
chocolate (dark, milk, or white chocolate)
to taste
Instructions
1
Melt and Heat
Melt the chocolate by heating. Heat dark chocolate to 50°C, milk chocolate to 48°C, and white chocolate to 42°C.
2
Cool and Crystallize
Cool the melted chocolate. Cool dark chocolate to 32°C (the ideal temperature for a glossy coating), milk chocolate to 29°C, and white chocolate to 28°C. Be careful not to exceed the critical tempering temperature.
3
Heat Again
Heat again to the working temperature. Bring dark chocolate to about 31°C, milk chocolate to about 29°C, and white chocolate to about 28°C to stabilize the chocolate crystals.
