Taunya has returned from chocolate and confection class and wants to educate the world on how to properly temper chocolate. Although it takes some practice, the resulting chocolate is shiny, stable and absolutely beautiful!
No café items today, since we knew that the chocolate talk would saturate all of you. And seriously, what item can top chocolate?
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Now onto the recipes!
How to temper chocolate
Equipment:
Microwave safe plastic or glass bowl
Rubber Spatula
1 pound good quality chocolate (either dark or milk)
Fruit, nuts (or dragee’ nuts see below), or molds
Parchment paper
Kitchen towel
Fork for dipping nuts or chocolate
Pastry or paint brush for molds
Thermometer
Parchment paper scraps
Prerequisites!
IMPORTANT—Check out the manufacturer temperature ranges for melting and tempering chocolate ideally, but here are some rough guidelines.
MILK CHOCOLATE—Heat to range 104 to 113F for melting Temp. Cool, stir & seed to 88F for working temp (Be sure to do a temper test)
DARK CHOCOLATE—Heat to range 115 to 140F for melting temp. Cool, stir & seed to 90 degrees for working temp (be sure to do a temper test)
BE SURE TO BE WORKING IN A COOL KITCHEN, NO WARMER THAN 68 degrees and ideally no cooler than 60F.
INSTRUCTIONS:
Setup all your equipment.
Wipe the insides your mold (if using) with cotton balls
Chop 12oz of chocolate (NOTE: Keep extra on hand just in case)
1. Using a Microwave ideally at 80% power, heat 8oz of chopped chocolate for 1 minute. Take out and stir. If chocolate is not melted, microwave for another 30 seconds and check again. If still not melted, stir and microwave for 15 seconds. Once all the chocolate is melted, take the temperature Microwave in 5 to 10 second bursts to get up the to the melted temperature noted above.
NOTE: If you do not want to use a microwave and want a little better control, you can put a bowl of your chocolate over a pot of simmering water (stir until melted and heat up to the correct melted temperature).
2. Once you have reached the melting temp, put small handful of chopped chocolate in the bowl and stir (at this point bigger pieces are ok). Once the chocolate is melted, take the temperature again, If you are still over 100 degrees, add another small handful of chocolate and stir until melted. The process adding chocolate is called seeding. You are adding good crystals to the chocolate! Repeat until you are under 100 degrees.
3. Once you are under 100 degrees, add smaller pieces of chocolate to your bowl and a smaller handful, stir and smush the chocolate against the sides to help dissolve if necessary. Repeat until you get to the desired working temp noted above.
4. Once you get to the working temp, test your temper. Get a scrap of parchment paper and with your rubber spatula, drizzle a thick-ish (like ½ inch) line of chocolate on the scrap of parchment paper. Put the paper down on your counter and set your timer for 2 minutes. After 2 minutes you should see that the chocolate is beginning to set. If it is setting or hardening you can begin using the chocolate. If the chocolate is still completely wet, Stir the chocolate and take another test. If you see streaks in your setting chocolate stir again before using.
PUT YOUR BOWL ON A DISHTOWEL TO KEEP FROM COOLING TOO FAST!
5. If dipping, use a fork or a dipping fork to dip your fruit or nuts. NOTE: If you like you can add some chocolate to a bowl and coat the nuts with a rubber gloved hand. You can add more than one layer of chocolate to your nuts using the gloved method.
If using molds, use a paintbrush to coat a layer of chocolate on the mold. BE SURE TO GET ALL THE EDGES AND any parts with seams (like ears). Allow to set for 5 minutes and add another layer. Repeat until you have the desired thickness. Allow to set for 1 hour before removing from the molds.
6. To remove from the molds, tap side of the mold (not too hard) on the counter. If the chocolate does not release, refrigerate for 5 minutes and try again.
NOTE: If you have 2 molds that you would like to join (like eggs), heat a cookie sheet in the oven for 10 minutes at 200F. Remove cookie sheet and invert it. Bottom facing up. Have one side of the egg facing up on parchment paper on another cookie sheet; using the other half, place the egg face (seam side down) on the cookie sheet for a few seconds to melt the chocolate at the seams. Carefully place this piece on top of the other half waiting on the parchment paper. Line up the seams. Hold for 30 seconds to set. Allow to cool in this position for 15 minutes before moving.
Dragees
Ingredients:
62 grams sugar
19 grams water
170 grams raw hazelnuts or almonds
Instruction:
- Heat the nuts in a low oven 200 degrees to keep warm while working with syrup
- Combine sugar, water in a saucepan, add a pinch of salt.
- Cook over high heat until temp is 240 degrees. Brush the sides with a wet pastry brush to remove any crystals
- Add the warmed nuts and stir mixture, until caramelized (NOTE, you may want to reduce heat after the crystal forms, and the carmelization begins so not to burn the caramel.
- Pour onto parchment paper, using skewers, separate nuts individually or group in 3s.
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