All About Chocolate Tempering!

All About Chocolate Tempering!

THE temper is one of the most common processes in confectionery. However, this does not mean that people know how the right techniques work and exactly what they are for.
As we are here to help you, we have separated some of the most common questions related to temperament and we will answer all of them, one by one. If you still have any questions, just write in the comments box 😉

Why temper chocolate?

All About Chocolate Tempering!

Photo: The Katetin

First of all, it is important to clarify what the temperament is for. In general, this process is done so that the chocolate is not whitish and has a greater resistance to heat, without it melting so easily at the touch of the hands, for example.
In addition, after a well done tempering, the chocolate will shine and will hardly create air bubbles that affect the desired smooth texture. Another bonus guaranteed by this technique is the unmistakable aroma of the candy, which gets even better.

What and how does tempering work?

We already understand the importance of tempering, so let’s explain a little bit how it works. The technique is based on the action of moving the melted chocolate for a short period of time until a specific temperature is reached.
This cooling of the chocolate makes the cocoa butter crystals gain a uniform color and texture. And that is why tempered chocolate is not grayed out.
Oh, and what makes chocolate harder and brighter is a molecule formed in the crystallization process!

How to do tempering without thermometer?

The ideal is to do the tempering with a good thermometer. After all, confectionery is precision. It is necessary to confirm the temperature of the chocolate during the entire tempering process, so it is worth investing in a more professional utensil.
However, if you don’t have that possibility, use touch as a way to measure the temperature. The result may not be the best, but it is still valid.

What are the types of tempering?

tempering

Photo: Cupcake Project

Despite being a process that is considered complicated by many people, tempering can be done in three ways. That is, just choose which one you prefer! Most people’s favorite is the one made in a water bath or with the help of the microwave, as we explained on here. It makes little dirt and is super practical.
Another very famous one is
tempering in marble. In this case, the dirt will be much greater and the necessary technique is a little more advanced. Last but not least, mycryo tempering. Here, a type of cocoa butter powder is used which makes the chocolate more stable. If you want to know more about this process, just take a look in this post.

What are the ideal temperatures?

If temperature is that important for tempering, then which one is right? Come on. The correct temperature depends on both the chocolate and the type of technique you will use, so we will list everything for you:

NO BOWL

AFTER MELTING
Dark chocolate: 45ÂșC to 50ÂșC
Milk chocolate: 40ÂșC to 45ÂșC
White chocolate: 40ÂșC to 42ÂșC
AFTER HEAT SHOCK
Dark chocolate: 32ÂșC
Milk chocolate: 30ÂșC
White chocolate: 28ÂșC

IN MARBLE

HEAT UP
Dark chocolate: 45ÂșC to 50ÂșC
Milk chocolate: 40ÂșC to 45ÂșC
White chocolate: 36ÂșC to 38ÂșC
IN THE STONE
Dark chocolate: 26ÂșC to 27ÂșC
Milk chocolate: 24ÂșC to 25ÂșC
White chocolate: 23ÂșC to 25ÂșC
HEATING AGAIN
Dark chocolate: 32ÂșC
Milk chocolate: 30ÂșC
White chocolate: 27ÂșC to 28ÂșC

WITH MYCRYO

AFTER MELTING
Dark chocolate: 34ÂșC to 35ÂșC
Milk chocolate: 33ÂșC to 34ÂșC
White chocolate: 33ÂșC to 34ÂșC
AFTER HEAT SHOCK
Dark chocolate: 32ÂșC
Milk chocolate: 29ÂșC
White chocolate: 29ÂșC

Temperature test

In case you want to know quickly if the tempering worked, just put some chocolate in the bottom of a spoon. Take it to the refrigerator and wait about 3 minutes. If it stays dry and shiny, it’s because everything went well in the process 😉

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