Most of the chocolate products are made by tempering chocolate. Tempered chocolate is used in manufacturing professional chocolate products. The secret recipes of chocolate include tempering which makes chocolate tasty and can be crafted beautifully. Chocolate can be used to produce candies with dipped or molded chocolates after tempering.
A few tips to temper chocolate before producing any chocolate product.
- First step is to cut or chop your chocolate. For best results, take at least one pound of chocolate that will make easy to temper and retain. Chocolate in large quantity would be easier to temper. If you think the amount of chocolate is more than enough, then leave the remaining quantity for later use. Ensure that the chocolate you have is in bar or block form and not in chips of chocolate. The bar or block form will be more convenient than the chips form as this form may contain additives, which may not allow to temper properly.
- The next step is to boil the chocolate. Put two-three chocolates in a double boiler with boiling water. Keep an eye on the chocolate’s temperature by monitoring with a thermometer.
- As the chocolate starts melting and heating up, stir the chocolate with a rubber spatula and avoid using steel or wooden spatula.
- The temperature recommended for milk or white chocolate is 110o and that of dark chocolate is 115o which should not exceed. Monitor the thermometer continuously and keep a check on the same.
- When the temperature in the boiler reaches to its recommended limits, move the boiler from heat and pour the chocolate on a heat proof surface.
- Add some more chocolate in the warm chocolate. The added chocolate will melt and the will bring down the overall temperature.
- Again put the chocolate for heating and warm it over double boiler for not more than ten seconds. Monitor the temperature and do not allow exceeding more than 91o.
- If the chocolate derived is smooth and shiny, your chocolate is tempered.
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