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How to temper chocolate easily?

25 mayo, 2021

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

  1. 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.
  2. Pour the chocolate onto a marble board or laminate surface. With the help of a spatula, carve and stir the chocolate to cool it.
  3. 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.

In microwave

  1. Place the chopped chocolate in a microwave-safe bowl.
  2. Put it in the microwave and melt it at 800-1000 W.
  3. 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.
  4. 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