To Temper Chocolate Recipes

Steps:

• Tempering Chocolate: Tempering is important because it determines the final gloss, hardness, and contraction of the chocolate. When you melt chocolate, the molecules of fat separate. In order to put them back together, you temper it. There are a variety of ways to do it.
• One of the easiest ways to temper chocolate is to place it in the microwave for 30 seconds at a time on high power until the chocolate is melted. Be very careful not to overheat it. The chocolate should be only slightly warmer than your bottom lip, and it will retain its shape even when mostly melted. Any remaining lumps will melt in the chocolate's residual heat. You can also use an immersion blender to break up the lumps and start the recrystallization process. Usually, the chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. I like to use a glass bowl because it retains the heat and keeps the chocolate tempered longer.
• Another way to temper chocolate is called seeding. In this method, tempering is achieved by adding small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate but is usually 1/4 of the total amount. I usually use an immersion blender to mix them together.

Steps:

• 1. Finely chop 1 1/2 to 2 pounds chocolate. Smaller amounts make it difficult to control the temperature changes.
• 2. Place two-thirds of the chocolate in a double boiler or metal bowl set over a saucepan of simmering water. Make sure the bottom of the bowl does not touch the water. Place a candy thermometer or digital thermometer in the chocolate and stir frequently with a rubber spatula.
• 3. Do not let the temperature of the chocolate exceed 120°F for dark chocolate or 105°F for milk or white chocolate. When the chocolate has fully melted, remove the bowl from heat. Wipe the bottom of the bowl to get rid of any condensation.
• 4. Stir in the remaining third of the chocolate a little at a time. Let it melt before adding more.
• 5. Let the chocolate cool to about 82°F. It it is warmer, keep stirring and let it cool some more. If it is cooler, begin reheating in the next step.
• 6. Once the chocolate is 82°F, place it back over simmering water. For dark chocolate, reheat to 88°F to 91°F. For milk and white chocolate, reheat to 85°F to 87°F. Remove the bowl from heat once you have reached the right temperature.
• 7. Spread a small spoonful of chocolate on a piece of wax paper. If it looks dull or streaky, re-temper the chocolate, starting with step 2. If it dries quickly with a glossy finish and no streaks, the chocolate is in temper.
• Keeping chocolate in temper
• Once melted chocolate has been tempered, it must be used before it cools and sets. If it cools to about 84°F to 86°F and is still fairly liquid, it can be reheated to a liquid consistency. If it has completely cooled and solidified, it should be re-tempered. Heat it for 5 to 10 seconds at a time, stirring and checking the temperature before reheating. For dark chocolate, reheat to 88°F to 91°F. For milk and white chocolate, reheat to 87°F to 88°F. If you keep your chocolate within these temperature ranges, it will stay in temper and be liquid enough to use.
• Easy alternatives to tempering chocolate
• Several products exist for those who do not want to temper chocolate. They are called confectionery coatings, coating chocolate, summer coating, or chocolate bark coatings. They are usually made of vegetable fats that melt smoothly and set up quickly to a finish that is very similar to tempered chocolate. They may not contain actual chocolate. Nothing can perfectly duplicate the taste and mouth-feel of tempered chocolate, but quality coatings can be good substitutes. They can be cooled and reheated quickly, and as often as necessary.