Servings: 1 Chocolate Bar
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Equipment
- Food thermometer
Ingredients
- 1 Chocolate Bar
Instructions
- Prep. Chop chocolate into small pieces for even melting. No chopping needed if using couverture.1 Chocolate Bar
- Set up double boiler. Place a heatproof bowl over a saucepan with 1 inch of simmering water (not touching the bowl). Add 2/3 of the chocolate and lower heat to a minimum.
- Melt. Stir frequently until about 90% of the chocolate is melted. Remove from heat and dry the bowl’s bottom.
- Seed. Stir until fully melted, then add 2/3 of the reserved chocolate. Stir until melted. Check the temperature and if above 95°F (35°C), add half of the leftover chocolate. Stir until melted and repeat with the other half if temperature still above 95°F (35°C).
- Cool to tempering range. Stir while cooling the chocolate in a cold water bath, then remove once it reaches the tempering temperature. Dry the bowl and stir.
- Warm to working range. Gently warm in a warm water bath or in a double boiler over low heat, stirring, until it reaches the working temperature.
- (Optional) Test. Dip a knife or offset spatula in the chocolate and chill for 2–3 minutes. If it sets glossy and firm, it’s tempered.
- Use. Pour into molds, coat desserts, or make decorations.
Notes
Dark chocolate: melting temperature is between 122°F (50°C) and 131°F (55°C), tempering temperature is between 82°F (28°C) and 84°F (29°C), and working temperature is between 88°F (31°C) and 90°F (32°C).
Milk chocolate: melting temperature is between 113°F (45°C) and 122°F (50°C), tempering temperature is between 81°F (27°C) and 82°F (28°C), and working temperature is between 84°F (29°C) and 86°F (30°C).
White chocolate: melting temperature is between 113°F (45°C) and 122°F (50°C), tempering temperature is between 79°F (26°C) and 81°F (27°C), and working temperature is between 82°F (28°C) and 84°F (29°C).
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