How to Temper Chocolate

Does your Chocolate have a BAD TEMPER!???

Well, let’s put it back in it’s place! Show it who’s BOSS!

In the video below I will show you How to Temper Chocolate and explain why we do it in the first place.

Chocolate is composed of many different crystals, and when we melt chocolate we have caused those crystals to become all chaotic and mismatched.

It’s otherwise perfect state that we once knew it, is now, NOT SO PERFECT, and we have to get it back there as it cools to ensure our finished products do not have a grainy, dull texture, they are not soft and will never set, or they can be dry and brittle- almost like dirt in your mouth! Gross!

By tempering chocolate, we give it back it’s classic shine, snap and creaminess that is characteristic of great chocolate.

If you have ever seen chocolate that has been left in a very warm place for too long, it will get that gray color and one may think it is old.

This is not true, it has simply fallen “Out of Temper”.

The crystals have been displaced and the whole molecular structure of the chocolate has been compromised.

Tempering Chocolate The SEED Method
You will need an Instant Read Thermometer
These temperature shown in the video and listed below are for Unsweetened, Semi- Sweet or Dark Chocolates.

Callebaut developed a Dairy Free Chocolate and you can get it here!

1. The first step is to melt about 1 lb (454g) chocolate couverture in a clean, dry bowl set over simmering water, to about 115º-120º F (46º-49ºC.)

2. Remove the entire bowl from heat and let it cool to about 86°F Next add about 6 more ounces (or approximately 1/3) of couverture that is IN TEMPER to the melted chocolate. This provides insurance by ‘seeding’ the melted chocolate with good beta crystals. While cooling, stir frequently. The motion causes the good beta crystals to smash into to the out of whack crystals and they bond together and morph into Good Betas! I know, I know…too scientific!

3. The last step is the most important: It’s bringing the chocolate up to the perfect temperature, where it’s chock-full of those great beta crystals. This occurs in most chocolates between 88° and 91° F (31º-32ºC.)

4. Remove what’s left , if any…of the ‘seed’ chocolate and reserve for another use later.
Now your chocolate is ready to dip or decorate!
Don’t let the chocolate you are working with get above 91° F (32ºC) or you’ll have to begin the process all over again. If it drops below temperature as you are working (as it often will) rewarm it gently to bring it back up.