Tempering Chocolate: Tabletop Method | Lake Champlain Chocolates
Yes, it is possible to temper your own chocolate! How do you know if you're doing it right? Follow this straightforward recipe, and remember these basics: When properly tempered, chocolate is glossy in appearance and velvety smooth on the tongue. It will harden, be finely textured, and snap when broken.
Yield: Based on amount of chocolate used
- Block of chocolate or chocolate bars
- Step 1: Break chocolate into small pieces; this enables the chocolate to melt more easily, with less chance of scorching.
- Step 2: Melt chocolate over low heat (preferably using a double boiler), stirring constantly. When it has completely melted, remove from heat.
- Step 3: Pour 1⁄3 of chocolate onto smooth surface and work with a spatula to spread out and scrape together. Continue spreading and scraping the chocolate over the smooth surface until it cools to 82-84°F. When it is thick with a dull finish, the chocolate is “seeded.”
- Step 4: Add seeded chocolate to remaining warm chocolate in bowl and stir gently until smooth.
- Step 5: Check temperature. It should be 84-91°F. Better yet, check its sheen. If glossy, it is probably ready. Drop a spoonful of chocolate onto waxed paper or plate and cool in refrigerator for 2-3 minutes. Upon removal, if shiny and firm with no streaking, it is ready. If using candy molds, be sure that they are at the same temperature as the tempered chocolate before filling them.
Marble slab or other smooth surface
Thermometer that reads temperatures between 80-130°F
Heating pad (for maintaining temperature while working)
Spatula and/or scraper