Chocolate Tempering
We temper chocolate to ensure it has a shine and a snap when used to make chocolate bars, Easter Eggs or to coat desserts and sweets.
If we don't temper white streaks can appear and the chocolate looks dull and is often soft. These problems occur because the fat crystals melt down in to the chocolate. When heated at to higher temperature.
Theoretically fat crystals don't melt until heated to 34°c so if you don't melt the chocolate above 33°c you shouldn't need to temper.
How to Temper
You should use a minimum of 300g of good quality chocolate. Grate 40- 50g and put aside.
Break or chop the rest in to small even sized pieces.
Melt in a bowl over a pan of simmering water (do not allow the water to touch the bottom of the bowl)
this is called a "Bain Marie".
Melt to 55°c.
Then cool the chocolate by placing the bowl over another bowl of very cold or iced water.
Cool to 34°c.
Stir in the reserved grated chocolate; keep stirring until the temperature reaches 32°c.
The final temperature should be between 30 – 32°c.
Use straight away.
So is it worth it?
Well, whether you do or you don’t its nice to know how.