How to temper chocolate
"The chocolate is perfectly tempered when it sets up firm and has a velvety sheen to it. The process is the same as described here for milk chocolate and white chocolate, but the temperatures after tempering should be 31°C/88°F for milk chocolate and 29°C/84°F for white chocolate."
Difficulty
Medium 👍Ingredients
Utensils
pot, heatproof bowl, rubber spatula, food thermometer
Step 1/2
- 660 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
- 340 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!