Tempering Couverture Chocolate Blocks
Tempering chocolate ensures that after melting and re-solidifying, it develops a glossy finish and a crisp, snappy texture.
Ingredients
Couverture chocolate blocks (cut into small pieces)
Instructions
1
Melt the chocolate
Melt the cut chocolate pieces (see page 33). Stir gently until the chocolate reaches 40°C, at which point it should be fully melted into a smooth liquid.
2
Spread and cool
Spread three-quarters of the melted chocolate evenly on a cold, smooth acrylic cutting board or marble slab using a spatula.
3
Fold back and forth
Use a plastic or small spatula to spread the chocolate back and forth, then fold it over the chocolate underneath.
4
Cool and recombine
A few minutes later, when the chocolate mixture cools and thickens. Once the chocolate temperature drops to 28°C, use a spatula to scrape the chocolate back onto the remaining chocolate in the bowl.
5
Mix and heat
Place the bowl of chocolate over a pot of hot water, stir gently with a rubber spatula until the mixture is fully combined.
6
Heat to finish
Continue stirring the chocolate until the temperature rises back to 32°C; at this point, the chocolate mixture should have a glossy, smooth texture.
7
Use and maintain temperature
Tempered chocolate must be used immediately after tempering. Place it over warm water to maintain the correct temperature. Re-temper once if needed.
