In confectionery you have to temper chocolate to create cakes topping or cookie decorations, among other things. We teach you to do it easily.
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Equalizing or regulating the temperature of an ingredient is necessary in the preparation of some recipes. If we want a hot ingredient to cool quickly, it is transferred to an ice bath. Otherwise, a cold product is placed in a water bath to raise the temperature, as in the case of chocolate for desserts.
Temperatures for chocolate
Traditional way of tempering chocolate
- Chop the chocolate into small pieces. Melt two thirds of it in a water bath until obtaining a liquid consistency (between 30 ° and 32 ° C). Then add the remaining third and heat again until the entire mixture is smooth.
- Pour the chocolate onto a marble board or laminate surface. With the help of a spatula, carve and stir the chocolate to cool it.
- When the chocolate reaches 13 ° C, return the mixture to the water bath. Heat and stir constantly until reaching 18 ° C. Remove from heat; at this time the chocolate is ready to work.
- Place the chopped chocolate in a microwave-safe bowl.
- Put it in the microwave and melt it at 800-1000 W.
- Take it out of the microwave every 15 to 20 seconds and stir so that the temperature is uniform and the chocolate does not burn. Repeat until almost melted.
- Take it out and stir the dough well to ensure that all the pieces are melted and a slightly thick homogeneous mass is obtained: the chocolate is now ready to make your recipe.
Now that you know how to temper chocolate, we invite you to learn more useful tips in Easy Kitchen