empering is forming the right crystal, resulting in a tight structure for surface appearance and texture. It is not important when chocolate is used as a genache or as an ingredient. Untempered chocolate may have many different appearances, but usually it is dull, spotted, or with white streaks.

The correct crystal structure will survive to 88 degrees F for white chocolate, 90 degrees for milk chocolate, and 92 degrees for dark chocolate. Good crystals will usually multiply with stirring at these temperatures. The cooling of a finished product is important, especially with thin surfaces. Ideally, cool the chocolate to 55 degrees F with no sudden drops in temperature to complete the tempering process.

To temper one pound of chocolate, melt the chocolate in a microwave or double boiler for 2 to 3 minutes to soften. Cut the chocolate into 2-inch squares for even melting. Stir and heat in 30-second increments 3 to 6 times, (usually to 105-110 degrees). DO NOT melt all of the lumps, as they have the good crystals. Allow enough time, 10-20 minutes, to stir and cool the until it is below the maximum temperature for white, milk or dark and still have several lumps left to insure the presence of good crystals. You can also add chunks if you feel you have too much heat. A chocolate thermometer is essential for these measurements. A warm water bath (double boiler) or a small heating source, such as a heating pad on its lowest setting, will help keep the chocolate in temper and workable. Finally, as a test, touch a spatula with a little chocolate onto a cool counter top and look for it to get shiny and firm in 2-4 minutes.

Chocolate Necessities, Inc.
1-800-804-0589
info@chocolatenecessities.com