Chocolate Tempering
Chocolate Tempering
Why chocolate is so fantastic
I am a woman with needs and desires. I’m not obsessed with chocolate but I reflect I may need it and I certainly desire it. I have worked with chocolate for many years. I am a trained chocolatier.
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Replacement Knob for X3210 Chocolate Tempering Machine $8.25 |
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Scraper for T3210 Chocolate Tempering Machine, Pk. of $9.85 |
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Scraper for T3210 & DELTA Chocolate Tempering Machines $10.02 |
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Bowl for Temp-1 and Temp-2 Chocolate Tempering Machines $21.95 |
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NEW Chocovision Revolation Chocolate Tempering Machine REV 1 & 2 Bowl $24.95 |
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NEW Revolation Chocolate Tempering Machine REV 1 & 2 Stainless Steel Bowl $24.95 |
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Revolation Delta chocolate tempering machine Bowl $49.95 |
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REVOLATION 1 REV1 CHOCOLATE TEMPERING MACHINE – USED/GREAT CONDITION ! $325.00 |
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NEW Chocolate Tempering Machine / UNIT Revolation 1 $385.00 |
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Chocolate Tempering Machine Rev 1 Pink 220V $429.95 |
What is the best quality chocolate to use for candy moulds?
I need some excellent quality chocolate to use for making candy and lollipops. I have tried Merckens but don’t care for them, I need something better tasting that is made for this type of use and doesn’t require tempering.
If I use the Callebaut chocolate wafers do they need to be tempered??
Thanks! I will try that. Another thing I was wondering was how to colour white chocolate? I need different colours for what I’m making. Or should I use the Merckens for the small details?
I have used Merckens as well and din’t find it terrible! But if you don’t mind spending a small more for them use the original Belgian chocolate I have made some for my sons wedding and it’s just out of of this world!
I’m sure that they ship everywhere .
http://www.bernardcallebaut.com/users/folder.asp?FolderID=4558
Edit
I used a double boiler for this but make sure that no water comes in contact with the chocolate and you will have success
Tempering Chocolate
When melted chocolate returns to solid form the cocoa butter in the chocolate forms a crystal structure. The weird (or cool depending on who you’re talking to) thing in this area cocoa butter is that the crystal structure they take on depends on the temperature at which they are formed. If the chocolate is allowed to cool on its own, the crystals of stout will be loose, resulting in a chocolate that is dull in appearance, soft & plastic, and greasy to the touch. This loose crystalline structure has a slightly lower melting point than tempered chocolate crystals. If, instead, while cooling, the chocolate is kept at 88°F (31°C), the loose crystal structure will not form (88°F is above the formation point of the loose crystals). At this temperature the cocoa butter really forms a dense crystalline structure. Holding the chocolate at this temperature and stirring will allow a whole bunch of these stable crystal structures to form providing a lot of seed crystals to form in the chocolate. When the chocolate is finally allowed to fully cool, if there are enough stable seed crystals, then the chocolate will harden into a very stable hard chocolate with a slight sheen, snap when broken, and will keep for months at cool room temperature. Tempered chocolate provides enough stability to be worked into a variety of shapes – sheets, painted onto leaves and peeled off, flowers, cups, and molds. It also helps prevent the cocoa butter from rising to the surface of the chocolate and blooming into unsightly light brown markings or coatings.
To temper, most chocolate books will tell you to fully melt the chocolate and then to pour 3/4 of the chocolate onto a marble slab and repeatedly fold the chocolate onto itself and smear it across the marble until the chocolate is a uniform 82°F (28°C). The chocolate is then returned to the remaining hot chocolate and stirred in. The final mixture is either reheated or the residual heat is enough to bring the temperature back up to 88-90°F (31-32°C). This technique is can be a bit tough and requires a marble slab (or other large, flat, cool surface like a sheet of aluminum or upside down sheet pan), a plastic scraper for smearing the chocolate (a spatula will also work), and a chocolate thermometer (an instant read that can measure accurately to the degree like the Thermapen will also work fine). The chocolate needs to be worked sufficiently on the marble slab for enough seed crystals to form, so you have to work relatively quickly as the chocolate cools. A excellent way to tell when you’ve reached the right temperature and stage is to pay attention to the viscosity of the chocolate. When the chocolate starts to thicken a small, you’ve reached the point where seed crystals are forming and you should be able to reincorporate it into the rest of the chocolate. The tempered chocolate must then be kept at tempering temperature, 88-90°F (31-32°C) until used.
I find that the seed method (as described in The Qualified Chef) is a small simpler. Since nearly all the chocolate that is sold is already tempered, we can use a piece of this already tempered chocolate as a overflowing source of seed crystals.
Melt the chocolate in a double boiler while stirring to make sure unform temperature.
Once the chocolate has fully melted and reached a temperature of over 105°F (41°C), remove it from the heat. At this temperature, all the crystals, loose or stable, should be melted. Add a piece of unmelted chocolate to provide the seed crystals. This piece can be as huge as 2 ounces (if you’re melting a sizeable amount of chocolate) or can be chopped up into a few smaller pieces.
Stir until the chocolate’s temperature enters the tempering range, 88-90°F (31-32°C). The chocolate should be kept at this temperature until used.
Specific Tempering Temperatures
Depending on the cocoa butter content of the chocolate and initiation of other ingredients, the tempering temperature of chocolate varies. Harold McGee’s On Food and Cooking provides these values for the three broad categories of chocolate:
Type of ChocolateTempering Temperature
Dark (no milk content)88-90°F (31-32°C)
Milk86-88°F (30-31°C)
White80-82°F (27-28°C)
Note that although white chocolate does not contain any cacao solids, it is subdue subject to the same tempering procedures since it is made of cocoa butter.
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Wilton Chocolate Pro Electric Melting Pot $23.17 WILTON-The Chocolate Pro Melting Pot. It’s simpler than ever to melt large amounts of chocolate or confectionery varnish! With the Chocolate Pro it takes only minutes! With this you will be able to mold lollipops and like dipped-center candies. Dip things like fruits; pretzels; cake; and so much more! Make flavored chocolate sauces for ice cream or silky ganache glaze to pour over cakes. Feature… |
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CDN Chocolate Tempering Thermometer $4.95 The CDN TCH130 Chocolate Tempering Thermometer is designed to help you make superior chocolates and a wide range of low temperature based candies. With a non-mercuric column encased in durable laboratory glass, and a high visibility scale, the thermometer… |
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Chocolatiere Electric Chocolate Melting Pot $19.80 The Chocolatiere chocolate melting kit is a fantastic way to melt chocolate to have a chocolate fondue with friends or family. You can use it to easily make chocolate-covered strawberries, peanuts, raisins, coffee beans, or even cover your ice cream in chocolate for a homemade ice cream bar. Chocolatiere will help you to make truffles, or simply melt chocolate into a variety of shapes and sizes, inc… |
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Fluke 62 Mini Infrared Thermometer $74.99 For professionals who rely on accurate temperature readings to do their jobs, the Fluke 62 Mini Infrared Thermometer offers best-in-class accuracy of surface temperature readings in less than a second. Designed with single point laser sighting, this rugged, compact thermometer takes accurate readings from up to six feet away. It also offers LCD backlighting for visibility in the dark, a broad temp… |
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Baffle for Temp-2 Tempering Machine $69.95 Made from high impact ABS and injection molded plastic with integral temperature probe. Fits all 1.5 lb capacity machines…. |
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Dare To Cook, Chocolate: Holiday Confections With Chocolate $25.80 ??Learn how to have fun with chocolate throughout the year by making all sorts of holiday confections, including: Decorative Boxes with lids, Winter Molds of Trees & Stars, Jump Molds of Bunnies & Eggs, Chocolate Pizzas (Fruit & Nut Bark), Peanut Butter Cups, Fudge, Fondant for hand dipped Cherry Cordials, Tuxedo Strawberries, Dark Chocolate Truffles, French Truffles, Lemon Ginger Truffle, Flo… |
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Dare To Cook, Chocolate: Basic Truffles $31.45 2 disc set! Learn the basics of truffle making! Learn in this area tempering as well as an initiation to ganaches, dipping & molding. Make several varieties by utilizing original fruits, nuts, elemental oils, herbs and spices, and liqueurs. Learn in this area quality chocolate & make fantastic gifts at a part of the store bought cost and better quality. Learn to make: Java Truffles (java ganache dusted in co… |
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Dare To Cook, Chocolate: Tempering $17.69 This program will take the mystery (and terror!) out of tempering chocolate. Chocolate Man Bill Fredericks starts off with an initiation to the cocoa pod, where it comes from, how it’s harvested, processed, the resulting nibs in their purest form and what happens when the cocoa butter is extracted from the nibs. Next learn in this area several indirect methods for melting chocolate. Above all, learn… |
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Callebaut Dark Callets 53.8 % (2 lb) $14.95 This semisweet chocolate couverture is brilliant for eating, in baking recipes, and for moulding and dipping. These callets are round drops of pure chocolate, simple to melt or temper, weigh, and store, and a divine taste in recipes calling for chunks of chocolate. The callets are made using 100% pure cocoa butter and a dash of vanilla that rounds off the taste with a slight sweet hint. Pure chocola… |
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner $35.48 Book annotation not available for this title.Title: Chocolates and ConfectionsAuthor: Greweling, Peter P./ Culinary Institute of America (CON)Publisher: John Wiley & Sons IncPublication Date: 2007/03/06Number of Pages: 388Binding Type: HARDCOVERLibrary of Congress: 2006004538… |
