Chocolate University Online

When you buy chocolate in the store, it is already tempered.  (At least it should be!)  Basically this means it is in a stable solid form at room temperature. 

If you want to get down to the business of eating the chocolate straight out of the package, no problem, just break off a chunk and go to it!  But, if you want to use the chocolate for any other purpose you may have to re-temper.

This is the final part in my series of tempering chocolate.  The first article was about the importance of tempering chocolate.  The last article was about melting the chocolate to get ready for tempering.

Now this post explains the actual tempering process. 

There are several methods of tempering but I prefer one method over the others – I prefer the SEED METHOD.

Solidifying chocolate is all about the crystals, and the secret to success depends on time and temperature.  The seed method is my favorite way to cheat in the process.

Seeding releases already stable crystals into melted chocolate, thus building upon existing structures that will begin the tempering process.  It is a faster method than starting from scratch, which attempts to create crystals where none exist. 

Here is the step by step process for tempering chocolate using the seed method.

1. Chop about 1 lb. of the chocolate into small pieces but set aside a chunk a little smaller than the size of the palm of your hand.
    
2. Melt the chocolate by one of the methods presented in the melting the chocolate article.
    
3. Remove the melted chocolate from the heat and drop in the saved chunk of chocolate.  Stir until the chocolate temperature drops to between 89° F to 91° F for dark chocolate or 87° to 89° F for milk chocolate.**Here is where arm strength and patience come in handy. The temperature will drop slowly, which is a necessary part of this process.  Stirring constantly will help distribute the growing crystals evenly throughout the mixture and form them into consistent sizes and shapes.
    
4. Remove the remaining piece of solid chocolate (seed chocolate) if there is any left.  Set it aside.  (No, don’t eat it!  You still might need it.)
    
5. Test the temper by smearing a small amount (say a teaspoon) of the chocolate on wax paper and allow it to cool for 5 to 10 minutes.  It should harden to be smooth, shiny, and dry to the touch.  If you see any dull areas, wet areas, or streaks in the hardened chocolate that indicates poor crystal development or lack of thorough mixing and stirring. If the results are not satisfactory, repeat the process by reheating the chocolate.  Use any leftover seed chocolate to begin again.

Assuming your test looks good, your chocolate is well tempered.

So now what?  What can you do with a bowl of tempered chocolate?  Yes, I know you’re thinking you can eat it.  But wait, you’ve gone through the hard work, let’s enhance something!

How about chocolate-dipped strawberries, or chocolate covered pretzels, or homemade chocolate candies.  Get the picture?  Once you’ve got a good temper you can coat anything.  Then let it harden at room temperature for a beautiful finish and great snap.

OK, stop drooling and start tempering!  You can comment below to tell me how it goes.