When I made my first recipe which needed me to temper the chocolate I was quite intimidated by the process and didn’t go too much further. Suffice to say that I had alot of split, grainy chocolate melting disasters!
So after doing some further research and trialing easy tempering methods I want to share the method that I use all the time now, with you.
Tempered chocolate has a glossy appearance to it and will have that snap to it that sounds just right. there is a science behind tempering chocolate which involves heating to the right temperature so that when the chocolate is heated and the fat molecules go out of alignment they need to be realigned correctly or the chocolate will ‘bloom’. This is when the chocolate looks grey and grainy and not as appealing as the glossy look we should go for. I’m sure there has been a time when you have left a chocolate bar in the car and it’s got warm and melted. The texture it then goes when it firms up is never quite the same is it? That’s because it has gone out of temper.
I use the method of heating in a heatproof dish over a pan of simmering water. I tried the microwave methods but I didn’t get on with it and prefer having more control by using the pan method.
Make sure the bowl can sit in the pan without touching the water. Also, the bowl must be kept very dry and not let any water inside.
Tempering Method
From a large bar of dark chocolate with a cocoa content of between 50-70%, break off three quarters of the bar and chop into small chunks.
Place these in the bowl and over the pan of simmering water.
Over the next 1-2 minutes these will melt.
When they have melted, take the bowl off the heat and stir quickly.
Put in the remaining chocolate.
Stir in continuously until it is all melted.
That’s it, you are now ready to dip or spread your chocolate onto your tasty treats.
If you love chocolate recipes as much as I think you probably do then have a look at my Ultimate Chocolate Brownie Recipe and my Chocolate Vegan Cake.
Enjoy and let me know what you think! I’d love to hear your ideas too.
Click to share this easy guideClick To Tweet
Wow – I have always had trouble with this but you make it seem so easy!!
Thanks for linking to #foodiefriday
Thank you!:)
Nice hack and well explained, thank you! #TacticalTuesdays
This is really useful- I have had too many grainy and dry chocolate disasters in my time! Thank you- will be trying this out. #tacticaltuesdays
I have to say I have never heard of tempering chocolate before but it does look like a great way to enjoy treats!
Great tips and found this so useful thanks for sharing #tacticaltuesdays