Template: Tempering chocolate
Step by step to shiny crisp chocolate every time
Tempering is the art of melting and cooling chocolate so the cocoa butter crystallizes correctly. The result is a glossy, crisp chocolate. Incorrect tempering gives dull, soft chocolate with streaks.
§How the marking system reveals strengths and weaknesses
- 01Chop the chocolate so it melts evenly.
- 02Melt slowly over a water bath or in a microwave — avoid overheating.
- 03Cool down by adjusting the temperature according to the chosen method (e.g. sowing or plating on marble).
- 04Warm carefully up to working temperature again.
- 05Test on a cold spatula: if it becomes shiny and hard in a short time, it's ready.
Work in a cool, dry room and keep moisture away from the chocolate — a single drop of water can make it clump.