How to temper chocolate : Marbling

How to temper chocolate : Marbling

By
From
Atelier Confectionery
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Place 500 g dark chocolate chips in a large heatproof bowl. Place the bowl over a saucepan of gently simmering water (double-boiler) and make sure that the bowl does not touch the water.
  2. Melt the chocolate and stir to ensure that all the chocolate pieces have melted. Completely melt the chocolate until it has reached 45–50°C. The same temperature applies to milk chocolate, but only up to 45°C for white chocolate. The chocolate needs to reach this temperature to ensure that the fats and sugars in the chocolate have melted evenly. If the chocolate is overheated, the chocolate will be grainy and can ‘seize’.
  3. Pour two-thirds of the chocolate onto a marble slab and leave the remainder in the bowl over the double-boiler, off the heat.
  4. Using a metal scraper or palette knife, spread the chocolate over the marble slab and gently work it by moving it back and forth. This will quickly cool down and thicken the chocolate. Cool dark chocolate to about 28–29°C; for milk and white chocolates cool down to 26–27°C.
  5. Once the chocolate has cooled to the right temperature, scrape it back into the bowl with the remaining chocolate that is over the double-boiler. Now the temperature should rise to 31–32°C. For milk and white chocolates, they should reach 29–30°C. When the chocolate reaches this temperature, it has been tempered. If it does not reach this temperature, warm the water in the double-boiler and continue stirring the chocolate until it reaches the tempered temperature.
  6. Mix well until smooth. The chocolate is now ready to use.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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