Chocolate needs to be tempered if you would like to achieve a smooth, glossy, evenly coloured finish for dipped chocolates – ideal for cake decorations. Tempered chocolate is melted and cooled at controlled temperatures.
Tempering is the only way to prevent the dull greyish colour and waxy texture that takes form when the cocoa fat separates. A crisp, satisfying snap is achieved when you bite into it. The process takes chocolate through a temperature curve, aligning the chocolate’s crystals to make a smooth, silky and glossy finish.
Equipment
Medium pot of simmering water
Mixing bowl
Knife (food processor)
Thermometer
Kitchen towel
Rubber or silicone spatula
Conditions
It is preferable to temper your chocolate in a cold room (room temp or below) and in low humidity – don’t attempt this before a thunderstorm.
Method
Fill a medium pot with water and bring it up to a simmer, then turn off the heat.
Start by chopping your chocolate as finely as possible to ensure it melts evenly and quickly. If you’re not very skilled with a knife you can break up the chocolate into a food processor to achieve chocolate crumbs.
Ensure that your bowl is completely dry, as any drops of water will seize up your chocolate.
Place two-thirds of your chocolate into a bowl and suspend it over a pot of simmering water. Keep in mind that the water must not boil and the bowl mustn’t touch the water to prevent the chocolate from becoming too hot. Do not stir! Allow the chocolate to sit in the bowl over the hot water, uncovered and until it is about 2/3 melted, then gently stir it in.
The chocolate must be melted to a temperature of 50C/120F, testing with a thermometer. If the chocolate gets too hot it will begin to split. Continue to stir occasionally, ensuring it melts evenly. Remove from the heat using a clean tea towel to hold the hot bowl.
Now stir in the remaining chocolate gently and slowly until completely melted – this can take up to thirty minutes. You can test if the chocolate is tempered by spreading a thin layer onto a plate. The tempered chocolate will set very quickly and with a smooth, shiny finish.
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