Tempering chocolate

Tempering chocolate

By
From
A la Mere de Famille
Prep
15 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
600g couverture chocolate, chopped
or 600g dark chocolate, (70% cocoa)

Equipment

Quantity Ingredient
sugar thermometer

Method

  1. Place two-thirds of the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Once the chocolate reaches its correct melting temperature (see note), take the bowl off the saucepan, add the remaining chocolate and combine with a spatula.
  2. The chocolate will melt and lower the temperature of the mixture to the cooling temperature. Finally, reheat the chocolate to its using temperature. To check the temper of the chocolate, dip the point of a knife into it — the chocolate should set quickly and evenly at room temperature. When working with chocolate, make sure you keep it at using temperature or you run the risk of losing the chocolate’s temper.

Note:

  • Dark chocolate Melting temperature: 50°C Cooling temperature: 29°C Using temperature: 32°C

    Milk chocolate Melting temperature: 45°C Cooling temperature: 27°C Using temperature: 31°C

    White chocolate or coloured chocolate Melting temperature: 40°C Cooling temperature: 26°C Using temperature: 30°C
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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