Tempered chocolate

Try this masterclass with Thomas Schnetzler's dark chocolate bark recipe.

  • To temper: dark chocolate (70% cocoa solids), such as Lindt
01   Gently heat chocolate over a bowl of barely simmering water, ensuring bowl doesn’t touch surface of water. Stir continuously, then remove from heat when chocolate reaches 48C and has melted.
02   If using the tabling method, pour two-thirds of chocolate onto a granite or marble surface. Spread chocolate out to cool with a scraper and palette knife, then immediately scrape back together to start crystallisation. Continue this process until chocolate starts to thicken.
03   Return thickened, pre-crystallised chocolate to remaining warm chocolate. Stir well until chocolate reaches 26C and mixture is even.
04   If using the seeding method, add one-quarter of the weight of the melted chocolate as grated or finely chopped tempered chocolate into the melted chocolate (for 500gm of chocolate, melt 375gm to 48C and seed with 125-130gm of grated tempered chocolate). Stir until temperature reaches 26C, all pieces have dissolved and chocolate is smooth. If chocolate remains too warm, add more tempered pieces.
05   Gently warm chocolate to a workable consistency using a hot-air gun or a hair dryer. Alternatively, return chocolate to double boiler.
06   Untempered and incorrectly tempered chocolate develops an unsightly mottled, streaky look called bloom, compared with the sheen of perfectly tempered chocolate.






Apr 2009

Apr 2009

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