How to temper chocolate

Too few ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Medium 👍
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-1+
500 g bittersweet chocolate chips
Metric
Imperial

Utensils

  • pot
  • heatproof bowl
  • rubber spatula
  • food thermometer

  • Step 1/2

    • 330 g bittersweet chocolate chips
    • pot
    • heatproof bowl
    • rubber spatula
    • food thermometer

    Add about two-thirds of the chocolate to a heatproof bowl set over a pot of gently simmering water. Let chocolate melt until it reaches 40°C/100°F on a food thermometer.

  • Step 2/2

    • 170 g bittersweet chocolate chips

    To temper the chocolate, remove the bowl of melted chocolate from the heat, and add the remaining one-third chocolate, stirring constantly, until you reach a temperature of 32°C / 89°F. Use as needed, allowing the finished product to set in the fridge for approx. 12 hrs. Enjoy!