Chocolate Tempering
Chocolate Tempering
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 Chocolate Tempering Machine $600.00 Time Remaining: 7h 37m |
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My chocolate molds don't harden well. What to do?
I melt choclate morsels on low heat, then pour it into molds and refrigirate. Although the chocolate hardens well, it becomes soft very fast after being out of the refrigirator. IF i touch it with my hands it melts too. I've heard that tempering the chocolate might help. What is it and how do I do it?
Thank you
My question also is, will tempering help my melting chocolate problem?
Without getting into great detail of the chemistry of real chocolate, we'll just briefly explain that melted cocoa butter, present in liquid chocolate, is composed of a complex mixture of fat crystals that are disrupted by the melting process. "Tempering" the chocolate returns the crystals in the chocolate to their stable form-thus producing firm, glossy candies. Real chocolate that is not properly tempered will take a very long time to set up, and when it finally does set, it will have "bloomed", meaning it will have white streaks and spots. "Blooming" means that the cocoa butter in the chocolate has separated from the rest of the chocolate, the crystals have become unstable--and that means the chocolate has lost it's "temper". (that's right, chocolate is just like a spoiled child, sweet and beautiful until it looses it's "temper"!)
There are a couple of methods to temper your chocolate, whichever way you choose, it is extremely important that you use a chocolate tempering thermometer! The temperature of the chocolate during the melting and tempering process has to be exact, there is no room for guessing.
1). Double Boiler Method Hold the bulb end of the thermometer under hot running tap water until it registers exactly 120 degrees F. Fill the bottom of the double boiler with enough 120 degree water to touch the bottom and sides of the top vessel, adjusting the water level, if necessary, so that if does not float. Maintain this temperature reading throughout the melting procedure; don't let it get any higher.
Fill the top vessel with a portion of the finely chopped or grated chocolate. (Guard against splashing water into it!) After about five minutes, begin to stir the mixture. As it melts, add more and more of the remaining chocolate, stirring it frequently to assure uniformity of temperature throughout the chocolate mass.
Test the temperature of the chocolate with a dry thermometer. Continue to heat it until it registers 110 degrees F-120 degrees F.
Once the proper melting temperature is achieved, replace the 120 degree water in the bottom of the double boiler with 95 degree F water. Position the top vessel filled with melted chocolate over this water and cool it, stirring occasionally until it reaches 90-95 degrees F.
Withdraw a portion of the chocolate and place it in a bowl (metal bowl works well). Use a rubber spatula to gently scrape and stir the chocolate until it cools to 90-92 degrees F. Add a chunk of un-melted chocolate in good temper to the melted mass and stir well to continue to lower the temperature.
When the chocolate reaches the appropriate temperature range (86-90 degrees F. for dark chocolate; 83-88 degrees F. for milk or white chocolate), remove what is left of the chunk and set it aside for subsequent cooling procedures. The chocolate is now ready to be used!
2). Microwave Method Place 2 lbs. chopped chocolate in a microwave-safe bowl (preferably a plastic one). Set aside 1/2 lb. of well-tempered chunks of chocolate in case you need them.
Melt the chocolate in the microwave in High for 2 minutes (about 1 minute 45 seconds for milk and white chocolate); stir. (based on a 900 watt oven, make adjustments if your microwave has higher wattage). If your microwave is not equipped with a revolving turntable, turn the bowl manually several times as it melts.
Rest bowl in oven 30 seconds with power off. Use rubber spatula to coax remaining soft pieces to melt. Verify temperature with thermometer so as not to exceed these limits: (83-88 degrees F. for milk or white chocolate, 86-90 degrees F. for semi-sweet). If necessary, continue microwaving in 5-10 second increments until melting is complete.
If you have exceeded the temperature limits above, add chunks of un-melted chocolate and stir to cool the mass to the proper temperature. Remove what is left of the chunks and allow them to dry in a cool place- they are reusable. The melted chocolate is in temper and ready to be used!
As you can see with both methods, the workable melted chocolate is quite cool to the touch and thick. With time and practice, you will get a real "feel" for the chocolate when it is in perfect temper. Always work in a cool (65 degree F.) room with low humidity. Enjoy the experience!
