![]() Place the bowl back to a heated pot and heat the chocolate to the working temperature of 85☏ to 87☏.īefore coating, make sure that the chocolate is tempered correctly by placing a thin coat in a small piece of parchment paper and place in the freezer for 3 minutes. (refer to the chart below to get the right temperatures for the kind of chocolate being used) Keep mixing lowering the temperature to 82☏. Take the bowl out of the pot and dry with a towel.Īdd half of the remaining chopped chocolate (aka seeds) into the melted chocolate until all lumps are melted then add the rest of the remaining chopped chocolate and mix until melted. ![]() (The temperature is for milk chocolate, refer to the chart below if using dark chocolate). I usually take it out of the heat at around 110☏ since the bowl retains some heat. Mix until all lumps are melted making sure that the chocolate temperature does not exceed 113☏. Place 2/3 of the chopped chocolate into a glass or metal bowl and place it on the top of the pot at low heat.ĭo NOT boil the water, turn it off once it starts to simmer. I love using this thermometer spatula for ease of use.Įquipment: double boiler or pot, glass or metal bowls, thermometer, spatula (or thermometer spatula), a small piece of parchment paper, towelįinely chop or shave the chocolate to help melt them faster without using excess heat.įill 1/4 of the pot with water making sure it doesn’t touch the base of the bowl. Note: a thermometer is a must in tempering chocolate. You can also use the microwave to temper your chocolate. My preferred method in tempering chocolate is the seeding method using the double boiler. Most bean-to-bar chocolate or your favorite bar with cocoa butter content Trader Joe’s “Pound Plus” block of chocolate (Available in milk chocolate, dark chocolate, and 72% dark chocolate) Guittard semi-sweet chocolate wafers (Also, available at Winco Bulk Section) Here are other options of chocolate to use for coating: Read more about how chocolate in my bean-to-bar blog here. Compound chocolate is much cheaper and is often used as an alternative to real chocolate in baking and enrobing. Tempered chocolate hardens with a snap and gloss once cooled, just like how it was before melting.Ĭompound chocolate, on the other hand, is made from lesser quality cacao beans with other forms of fat like vegetable shortening and sugar. To help the chocolate restructure its molecules back to their original state, tempering is required. ![]() Melting real chocolate alters its molecular structure resulting in a dull and chewy mass once cooled. The proverbial “melts in your mouth, not in your hands” stems from the fact that cocoa butter melts at body temperature. Chocolate couverture or real chocolate contains cocoa butter and is best to use for coating.
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