Way back when I wrote my original post for tempering chocolate, it was immediately clear to me that this is a technique for video. There is so much to the motions of tempering that just can’t be communicated well in writing. Thankfully, my wish has come true and I can now share with you a video on my method for tempering!
For those wondering, tempering is how we manipulate chocolate to make it stable enough for limitless decorations, recipes, and projects (much much more on that in the video). It’s an absolute must-have skill for any baker or cook that wants to reach that next level of expertise! Enjoy the video, and remember a little patience goes a long way as you learn to temper like a master!
Instructions
- Before melting your chocolate, prepare your tempering surface. Wipe it down to remove debris, and ensure it is completely dry, as any water will ruin your chocolate.
- Gently melt your chocolate using a double boiler or in the microwave. If microwaving, begin melting in 30-45 second increments, stirring between additions of heat.
- Once the chocolate begins to melt, reduce the increments of time to 15-20 seconds, continuing to stir between heating.
- Heat the chocolate until it is fluid and reaches 45C/113F. (40C/104F for milk/white chocolate)
- Pour 80-85% of your chocolate onto your tempering surface. Spread the chocolate out with your offset scraper.
- With your chocolate scraper in your dominant hand, drag the outer edge of chocolate around the perimeter of the chocolate mass back to your starting point, then back and forth through the center. The chocolate on the outer edge of the mass cools fastest and develops Form V crystals first, so this motion pulls those crystals to the center and pushes the warmer chocolate out to the edge to cool and continue the cycle. When you’re done with the first motion, you should be left with something that looks like a chocolate racetrack. After a single pass, I use my offset spatula to scrape chocolate from the chocolate scrape back into the mass.
- Continue this process until your chocolate cools to 29C/85F (27C/84F for milk and white chocolate).
- Add your cooled chocolate back into your remaining warm chocolate and mix well.
- After mixing, the final temperature of your chocolate should ideally be 32C/90F. (30C/86F for milk/white chocolate).
- Take a small square of parchment paper and dip one half (as in the front of the parchment square only and not the back side) in your tempered chocolate.
- Place the square on a temperature neutral surface (something warm or cool will skew your results). If your chocolate is tempered well, you should see it start to set and pucker on the outside edges of the chocolate and turn from glossy to semi-gloss within 2 minutes.
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Hi,
Terrific video. Would you mind stating the brand of laser thermometer you use?
Thanks
Hi Ck,
Thanks! I’m using a Ryobi brand in the video, and if you’re looking for a cheaper version, I have a link to that one in the description on the YouTube video as well.
Cheers – Chef Scott
Really enjoyed the video! One thing you didn’t address is environmental temperature and humidity levels in the room. What are your thoughts on that? Do you always have success in a warm and humid kitchen, too, with your methods? I teach people that the conditions outside of the bowl are just as important inside the bowl. I would love to hear your thoughts.
Thanks! Zach
Hi Zach,
Thanks for watching! Yeah, I decided to leave out points on ambient conditions, but only to avoid making an already dense subject/video even more so haha. Absolutely, environment is a factor I consider with every project and think has a significant effect on a product. I don’t worry much about humidity with my chocolate other than extreme conditions since the chocolate is mostly hydrophobic, but we both know how badly an even slightly warmer room can effect a temper. Personally, the ambient temperature isn’t as big a factor when actually tempering (again, except for extremes), but certainly when I want any tempered product to set, I’m looking for 55-65F and about a 60-75% relative humidity.
Cheers – Chef Scott
Lovely clear instructions and demonstration. I really like the way you describe the science behind tempering – very easy to visualise.
Hi Shirley,
Thanks so much! I’m glad the video was helpful 🙂
Cheers – Chef Scott