How to temper chocolate

How to temper chocolate

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Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

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

Ingredients

Servings2
1000 g
bittersweet chocolate chips
MetricImperial

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!

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