Simply melting raw chocolate is insufficient and will not result in an extremely appealing chocolate product. Melted chocolate has issues such as a weak finish, a longer time to firm, and a rubbery sensation instead of the much-needed crunchiness. Reach out to baking classes in Chennai to know more about baking.
Tempering chocolate is the procedure of pre-crystallizing cocoa butter to prepare it for processing, resulting in a flawless finished product with a hard snap and a glossy surface. Callebaut Chocolates are ideal for tempering because they are easily moldable and contain the appropriate amount of concentrated cocoa butter. Tempering chocolate is not an impossible challenge, chocolatiers all over the world have been doing it for centuries.
As a chocolatier, you should temper your couverture chocolate using one of these four tempering chocolate processes.
1. TEMPERING WITH CHOCOLATE CHIP & MELTER
- Melt some chocolate in a chocolate boiler at 40 degrees Celsius.
- Lower the boiler temperature to 32°C and start to add the chocolate chips to the melted chocolates. Don’t pile on too many chips at once. Add a bit at a time, stirring constantly, until the chocolate is melted.
- If the chips begin to melt too quickly, you should add more to the melter. If it takes too long to melt, raise the temperature to hasten the process.
- Dark chocolate should be heated to roughly 31-32 degrees Celsius, milk chocolate to 31 degrees Celsius, and white chocolate to 29 degrees Celsius. If the temperature remains high after all of the chips have melted, add more and whisk to bring it down.
- Stir the mixture until it is uniform and free of lumps. Allow it to cool so that it has a glossy consistency.
2. DOUBLE BOILER TEMPERING WITH CHOCOLATE
- Fill one-third of the boiler with water and bring it to a high temperature. When the water is hot enough, lay the bowl of chocolate chips or finely chopped chocolate above it.
- You must be careful while selecting the bowl since it must be large enough to fit in the opening of the boiler but shouldn’t come in contact with the water. The goal is to keep the steam from escaping from the sides. It is better to use tempered glass bowls because they can withstand high temperatures without cracking.
- Continue to stir the chocolate chips to help the melting process, and the heat will progressively melt the chocolates in a few minutes. The heat requirements for this procedure should remain the same as for the preceding one.
- When there are no more grains in the chocolate, remove the bowl. Allow it to cool and gradually attain the desired consistency.
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3. TEMPERING CHOCOLATE IN THE MICROWAVE
- Place the chocolate chips in a basin and microwave for 30 seconds at 800-1,000 W. While using a microwave, always heat the chocolates on high for short bursts of time.
- Remove the bowl and begin stirring to combine the semi-melted chocolate. After a few minutes of going in and out of the microwaves, the chocolate should be beautifully melted.
- Stirring is essential because when you remove the chocolate, a good stir will have melted many of the chips. If there are any huge lumps left, return it to the microwaves for a few seconds.
4. TEMPERING CHOCOLATE WITH COCOA BUTTER
- Melt the chocolate in the boiler until all of the grains are gone.
- When the melted chocolate reaches 34 degrees Celsius, measure out the Mycryo Cocoa Butter and pour it into it. Begin stirring immediately.
- When whisking, you will observe that the chocolate has attained the glossy and shiny texture that indicates it is done.
- Monitor the temperature of the chocolate and ensure that it has reached 31-32 degrees Celsius for dark chocolate and 29 degrees Celsius for white chocolate. Perform the operation with the box knife to ensure that it is ready.
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