At our Plainfield location, we sell solid chunks of dark, milk, and white chocolate for all your baking and confectionery needs. Don't have time to create your own confections? Let us take care of it for you—just place an order!
Tempering chocolate is a process that involves carefully melting and cooling chocolate to stabilize the cocoa butter crystals, giving it a smooth, glossy finish and a nice snap when it hardens. Here’s how you can temper chocolate using the seeding method, which is one of the easiest and most reliable ways.
Step-by-Step Guide to Tempering Chocolate
1. Chop the Chocolate
- Start with high-quality chocolate (either dark, milk, or white). Chop it into small, uniform pieces so it will melt evenly. If you're tempering a large amount, work in batches.
2. Melt Two-Thirds of the Chocolate
- Place about two-thirds of the chopped chocolate in a heatproof bowl.
- Heat the chocolate gently in the microwave in 15-20 second bursts, stirring each time, until it’s almost fully melted but still has a few unmelted chunks (this will prevent overheating).
- Alternatively, you can use a double boiler method: place the bowl over a pot of simmering water (but not touching the water), stirring gently until the chocolate is melted.
3. Add the Remaining Third (Seeding)
- Once the chocolate is melted, remove it from the heat.
- Add the remaining third of the chopped chocolate (this is called "seeding"). Stir it in to help cool the melted chocolate and promote the formation of stable cocoa butter crystals.
4. Stir and Check Temperature
- Stir the chocolate continuously to help it cool evenly.
- You want the chocolate to cool to specific temperatures:
- Dark chocolate: 88-90°F (31-32°C)
- Milk chocolate: 86-88°F (30-31°C)
- White chocolate: 82-84°F (28-29°C)
You can use a thermometer to check the temperature, but with practice, you’ll start to recognize the right consistency by feel.
5. Test the Temper
- To test the temper, dip a small piece of parchment paper or the tip of a spoon into the chocolate and let it cool for a minute or two. The chocolate should harden quickly and have a glossy finish. If it looks streaky or soft, it needs more stirring or cooling.
6. Keep the Chocolate Warm
- Once tempered, you’ll want to keep the chocolate at a working temperature, which is typically around 88°F (31°C) for dark chocolate, 86°F (30°C) for milk chocolate and 82°F (28°C) for white chocolate.
- You can keep it warm by placing the bowl over a pot of warm water or using a chocolate warmer. If it starts to cool too much, you can reheat it very gently.
7. Use the Tempered Chocolate
- Once tempered, you can dip, mold, or drizzle the chocolate. It should set up with a nice snap and glossy finish as it cools.
Troubleshooting
- If the chocolate becomes too thick or doesn’t temper properly, you can re-melt it gently and try the process again. It’s essential to not overheat the chocolate at any point (above 120°F or 49°C) because it can break the tempering process.
Tempering chocolate can take some practice, so don't get frustrated if it doesn't turn out on your first try! Feel free to reach out with any questions.
