How to temper Chocolate

 

Chocolate House

How to temper Chocolate

 

 

Place a heatproof bowl over a pan with water to simmer, do not allow water to touch the bottom of the bowl, stir the chocolate until melted to the right temperatures as described below:                                   

 

White chocolate            melt to 40°C, cool down to 25°C and heat it up again to 28 °C

 

Milk chocolate:              melt to 45 °C, cool down to 26 °C and heat it up again to 29 °C.

 

Dark chocolate:             melt to 45 °C, cool down to 27 °C and heat it up again to 32 °C.

 

You can cool the chocolate down by adding pieces of chocolate to the melted chocolate that way cooling the chocolate to the right temperature.

This is a technique that needs practice and patience, so have fun practicing.