Tempering chocolate | By Pastry Chef – Author Eddy Van Damme http://www.chefeddy.


Tempering chocolate can be an intimidating process at first, but once you do, a whole new area of the pastry field will open for you. The method described below is easy and can be

used for any application which requires tempered chocolate.

If you are making chocolate mousse, brownies, ganache and many other products where chocolate is mixed into the mixture, generally it is not
necessary to temper the chocolate. However when making molded chocolate, chocolate decorations, dipping chocolates, truffles or cookies or other
items which require the chocolate to harden to a beautiful sheen, there is no other way but to temper chocolate.

Simply melting chocolate without tempering and then using it for final coating and molding will result in a very disappointing end product. It will

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com/2009/09/tempering-chocolate/ take a very long time before untempered chocolate hardens and when it does.chefeddy. Before we get started on tempering chocolate we have to take a closer look at what is available to the consumer at home and to the professional.  When I need a small amount of tempered chocolate at work or at home I particularly like to use the ice bath method which I explain below. Perfectly tempered chocolate and stable cocoa butter crystals will give us chocolate which hardens with a perfect sheen and a crisp snap. 3 de 13 24/5/17 19:26 . Chocolate contains cocoa butter and when melted the cocoa butter crystals become unstable. Many methods of tempering are used and pastry chefs and chocolatiers may use a variety of them based upon their needs. it will have a grayish coating and the chocolate will be crumbly. The tempering process ensures the formation of stable cocoa butter crystals.Tempering chocolate | By Pastry Chef – Author Eddy Van Damme http://www.

less fat means better for me! Perhaps. but dipping and molding we do need MORE cocoa butter! We basically need couverture chocolate. After all. When you are looking at chocolate in the store and it is not labeled couverture. such as 60% or 70% cocoa with the cocoa butter content! This number reflects mainly the cocoa mass content-the strength of chocolate flavor and partly cocoa butter. most chocolate sold in grocery stores contains a whole lot less cocoa butter. Now you may think great. believe the manufacturer. it more than likely would be labeled as such. (koo-vehr-TYOOR) The labeling of Couverture basically signals to the user that this type of chocolate contains a minimum of 32 % cocoa butter. If it was. This way you bring the cocoa butter level up couverture standards and it will melt properly.Tempering chocolate | By Pastry Chef – Author Eddy Van Damme http://www. not just make brownies. In fact. an option is to add pure cocoa butter to non couverture type chocolate. At the grocery store finding chocolate labeled couverture is not always easy. but when we want to really work with chocolate. If you cannot find couverture chocolate in the store. Chocolate containing less than 32 % cocoa butter will not melt to a proper workable fluid state. Do not confuse the % number you may see listed on chocolate bars.chefeddy. When melted it will be thick and be completely unusable for most dipping and other types of uses. 4 de 13 24/5/17 19:26 . the stuff which contains at least 32 % cocoa butter.com/2009/09/tempering-chocolate/ The professional pastry chef is able to purchase chocolate which is labeled Chocolate Couverture. cocoa butter is the most expensive ingredient in chocolate. Adding cocoa butter to chocolate will also make it taste better and smoother.

Callebaut chocolate is available in places such as Whole Foods Market. 5 de 13 24/5/17 19:26 . you know where to get the stuff! Here is what you do: Make sure you have a thermometer. Look at the metric side of your measuring cup and note the amount. If you do not have a scale. Remember the higher the % number listed on the label the stronger the cocoa flavor and less sweet it will be. dip strawberries in chocolate and have a professional looking result. chop the chocolate and measure in a cup. they are not expensive and work fantastic. I like a simple digital one. It is ok to go up about 15% with the cocoa butter.Tempering chocolate | By Pastry Chef – Author Eddy Van Damme http://www.chefeddy. For example if you have 1 lb 2 oz (500 gram) of chocolate. chocolates. add 10% cocoa butter = 1 ¾ oz (50 gram).  So if you want to make truffles. Select the chocolate that you prefer such as semi sweet or bittersweet. In the United States. they also stock food grade cocoa butter (In the cosmetics department). Higher than that will make your chocolate VERY fluid. let’s assume it measures 600 gram.com/2009/09/tempering-chocolate/ Callebaut. a very good quality Belgian chocolate can be found worldwide.  If you have a scale. At this market. great! Weigh the chocolate and add 10% of cocoa butter to the chocolate. Then chop the cocoa butter and measure 60 gram (10%).

You can always bring it back to temper by following the tempering process. Water will thicken not thin the chocolate. (30-32C) The chocolate is now in temper!  Be careful not to heat above the indicated temperatures or the chocolate will be out of temper. Place the bowl back over the low simmering water for a just a few seconds at a time and heat the chocolate to 86-90. Remove from heat and place the bowl containing the melted chocolate into a bowl filled with ice cubes. Combine the small chopped pieces of chocolate and cocoa butter and place in a bowl. Now you have tempered chocolate which you can use for any type of application where tempered chocolate is required.chefeddy. Stir until the chocolate cools to 78-80F (25-26C) and then remove it from the ice.Tempering chocolate | By Pastry Chef – Author Eddy Van Damme http://www. Fill a saucepan with about one inch (3 cm) water and bring to a very low simmer. You can set the bowl of tempered chocolate in a bowl filled with water of 90 F (32C) to keep it fluid longer. Place the chocolate bowl on the saucepan (Chocolate bowl cannot touch the water!) and stir the chocolate using a rubber spatula until it reaches 115-120F(46-48C). stir constantly. You will have this chocolate in temper as long as you keep it fluid below 90F (32C). 6 de 13 24/5/17 19:26 . lift it out of the ice and stir a few seconds. Overheated or cooled.com/2009/09/tempering-chocolate/ Before you begin melting the chocolate make sure that during the entire process of working with chocolate no water enters the chocolate. If you have heated above the highest allowed temperatures start the process by heating the chocolate to 115 -120F (46-48C) and continue as described. You can always re-temper chocolate. When the chocolate forms a firm layer on the bottom of the bowl. it does not matter.

For milk and white chocolate the tempering temperatures are slightly different. Reheat only to a maximum of 87.Tempering chocolate | By Pastry Chef – Author Eddy Van Damme http://www. 62 COMMENTS ON “TEMPERING CHOCOLATE” 7 de 13 24/5/17 19:26 . Heat either chocolate to 115 and cool to 78 on ice.  Once the tempered chocolate is poured into the molds scrape off the excess with a pastry spatula.chefeddy.com/2009/09/tempering-chocolate/ The pictures show the tempering process and the making of chocolate bars with sun dried cherries using chocolate with a 60% cocoa mass. Immediately add the sun dried cherries. Place in a refrigerator for about 30 minutes before unmolding.