How to Temper Chocolate
How to Temper Chocolate

How to Temper Chocolate

Tempering chocolate: finding the right balance

You’ve seen them do it on Masterchef and My Kitchen Rules, stressing, sweating and shaking over their failed attempts at tempered chocolate creations.

It might look easy, but if you’ve ever tried it yourself at home you’ll know it’s a delicate process that requires skill, patience and balance.

Yalumba Wines have kindly sponsored this step by step tutorial to help you find chocolate tempering success.

Chocolate Truffles in Tempered Chocolate

Chocolate Truffles in Tempered Chocolate

Chefs, chocolatiers and hosts of serious dinner parties use the delicate process of tempering chocolate to create professional cake decorations, fine chocolate twills and elegantly presented desserts and truffles. The perfect tempered chocolate should glisten with a delicate shine and break with a vibrant snap!

And while the results can look luxurious, getting it right can be laborious and very messy task…often ending in a kitchen covered in sticky dark chocolate.

Chocolate Truffles

Chocolate Truffles

To help you avoid this less than ideal outcome, we have put together a step-by-step, fool proof, recipe for tempering chocolate with advice from the good people at Haigh’s Chocolates, the oldest family-owned chocolate maker in Australia.

Haigh’s Technical and Product Manager, Ben Kolly, says that the key to tempering chocolate is finding the right balance between low and high temperatures before cooling the chocolate to model it into delicious decorations.

Chocolate Truffle Foodgawker

Chocolate Truffle Foodgawker

“It’s a very delicate process, it’s all about getting the temperature just right from hot to cool in a very short period of time,” he said.

“It’s about using the best chocolate and the right equipment to support the fluctuations in temperature and to reach the perfect consistency.”

How to Temper Chocolate

Requirements

  • Chocolate pastilles – Haigh’s (70 % dark, dark or milk)
  • Thermometer
  • Bain-Marie (a metal bowl placed over a saucepan with shallow boiling water)
  • Bench, marble or granite chopping board.
  • Kitchen knife- large and sharp
  • Spatula
Tempering Chocolate 1 - Melting the Chocolate

Tempering Chocolate 1 – Melting the Chocolate

Directions: The Tempering process

  • Place the chocolate in the bain-marie and heat it to 48°C so that all the chocolate crystals melt.
  • Put two thirds of the molten chocolate on to a cold granite board or marble. You can use a spatula to spread the warm chocolate around the granite by moving it from the sides to the middle until it starts thickening.
  • Check the chocolate’s temperature. Dark chocolate should be at 28°C and milk at 26°
  • Remove the slightly thick chocolate from the marble or granite to the bowl with the remaining third of the warm chocolate. Mix to a perfect consistency.
  • Use a spatula to scoop chocolate in and out of the bowl to ensure that it has runny and thick consistency. The chocolate is now tempered and ready to make decorations.
  • Use a spatula to apply a thin layer of the tempered chocolate on the granite or marble. Work it until it begins to thicken.
Tempering Chocolate 2 - Spreading the chocolate onto marble board

Tempering Chocolate 2 – Spreading the chocolate onto marble board

  • Test the chocolate for the right consistency by checking that it is not sticky.
  • To create fans, quills, twirls and shards with the chocolate, drive a large kitchen knife under one side and run its blade along the stone’s surface.
  • Place the decorations inside the fridge to cool and to set properly.
  • Use your chocolate artwork to decorate a cake or dessert.
Tempering Chocolate 3 - Cooling Chocolate

Tempering Chocolate 3 – Cooling Chocolate

My question to readers, have you ever tried to temper chocolate before? Have you tried and succeeded or tried and failed? I hope these tips will help you create the perfect tempered chocolate decorations for you desserts.

Step by Step Guide to Tempering Chocolate

Step by Step Guide to Tempering Chocolate

I would like to thank Yulumba Wines for sponsoring this step by step tutorial.

Gourmet Getaways

About Julie

Comments

  1. Yum, I’ve always wanted to learn how to make things that make me smile – chocolate is definitely one of the priorities :). Thanks, Yalumba! Thanks, Julie!

  2. I have tried to temper chocolate and have had very mixed results. It definitely gives you an appreciation for chocolatiers and their craftmanship!

  3. Does’t seem I am getting your post notifications any more. Will resubscribe right away.
    🙂 Mandy xo

  4. Yum, this looks incredible!
    Melanie @ meandmr.com

  5. It really is a challenge. These are great tips.

  6. Bookmarked… I’ve sometimes seen a recipe that calls for tempered chocolate and it’s scared me right off. Now I have a trusted source to turn to. We have recently made treacle toffee and got a thermometer for that so we’re good to go. Ta!

  7. This is a great tutorial as I suspect many of us struggle with the complexities of chocolate tempering! People who do it regularly say it’s easy but I think a lot of practice is required before the ease arrives 🙂

  8. I did a tempering chocolate course at Coco Chocolate here in Sydney. Now all I need is a kitchen with a marble bench! This is a very helpful tutorial and you certainly make the process sound a lot less daunting than a lot of people believe it to be xx

  9. wow these truffles look amazing! Thanks for all the tips, Julie.

  10. I definitely need to get a thermometer to help with my tempering, I often find it quite an intimidating task – but once you get the basic steps down pat it seems almost easy!

  11. Watching masterchef and MKR has totally got me in a panic … don’t think i will ever attempt this, though when done correctly, I am so amazed by how delicate and amazing it looks! 🙂

  12. Great post!

Speak Your Mind

*

Google+