Email: 
Tempering chocolate is an art that may seem intimidating at first, but with the right technique, anyone can achieve bright, crisp chocolate worthy of a professional chocolatier. In this blog post, we share the essential steps and some secrets so that you can temper the chocolate perfectly and obtain the best finishes in your creations.
What is Tempering?
Tempering is the process of heating and cooling chocolate to precise temperatures to stabilize the cocoa butter crystals. This process is crucial to obtain a chocolate with a shiny finish, a crunchy texture and an excellent shrinkage that makes it easy to remove from the mold.
Step by Step to Temper Chocolate
1. Preparation of Tools and Space
Before you begin, make sure you have all the necessary tools:
Kitchen thermometer
silicone spatula
Heat resistant container
Heat source (such as a stove or microwave)
Marble surface or cooling tray
2. Melt the Chocolate
The first step is to melt the chocolate. You can do it in a bain-marie or in the microwave. If you use the microwave, do so in 15-20 second intervals to avoid burning it.
Melting temperature: Heat dark chocolate to 45-50°C, milk chocolate to 40-45°C and white chocolate to 40°C.
3. Cool the Chocolate
After melting the chocolate, it needs to be cooled to begin the cocoa butter crystallization process.
Marble Method: Pour two-thirds of the melted chocolate onto a clean, dry marble surface. Using a spatula, spread and move the chocolate until it reaches a temperature of 27-28°C for dark chocolate, and 26-27°C for milk and white chocolate.
Sowing method: Add pieces of solid chocolate to the melted chocolate, stirring constantly until the mentioned temperatures are reached.
4. Reheat the Chocolate
Once cooled, it is necessary to slightly reheat the chocolate to reach working temperature.
Working temperature: Heat dark chocolate to 31-32°C, milk chocolate to 29-30°C and white chocolate to 28-29°C. Be very careful not to exceed these temperatures.
Secrets for a Perfect Tempering
Use a precision thermometer: Temperature control is crucial. A precision thermometer will help you avoid common mistakes.
Avoid contact with water: Even a small drop of water can ruin your chocolate, making it thick and grainy.
Maintain an adequate room temperature: Work in a cool place, preferably at 20°C. This will help maintain the stability of the chocolate.
Test the chocolate: Once tempered, do a quick test. Dip a spatula into the chocolate and let it sit at room temperature. It should harden within a few minutes with a shiny finish.
Use high-quality chocolate: The quality of the chocolate you use directly influences the final result. For an optimal finish, choose chocolate made with selected ingredients. At DAVIDA Chocolates, we have a wide variety of high-quality chocolate coatings, ideal for your most special preparations, learn about them here.
Applications and Benefits of Tempering
Properly tempered chocolate is ideal for a variety of applications, from covering chocolates and truffles to creating figures and decorations. In addition to the shiny appearance and crunchy texture, tempering also improves the durability of the chocolate and its resistance to heat.
Conclusion
Tempering chocolate may seem like a complex process, but with practice and the right tips, it is possible to master this technique and enjoy professional-quality chocolate at home. Dare to experiment and discover the benefits of good tempering in your premium chocolate creations!
