Equipment
- 2 putty knives
Ingredients
- chocolate of your choice
Instructions
- Prepare a clean and dry work area, and make sure all necessary tools are at hand.
- Place the chocolate in the tempering machine and heat to about 45°C.
- Adjust the machine temperature to the desired final temperature (see notes)
- Scoop 2/3 of the melted chocolate onto a marble work surface.
- Tableting: Use putty knives to spread the chocolate evenly and stir continuously until the temperature drops to about 5°C below the desired final temperature. This process stabilizes the crystal structure of the cocoa butter, resulting in a glossy finish and a pleasant “snap” when the chocolate breaks.
- Mix the toasted chocolate back with the hot chocolate in the tempering machine.
- Stir well and place back in the machine to reach the desired final temperature. If necessary, heat or cool to achieve the proper temperature.
- Continue to stir in the tempered chocolate frequently.
Notes
Temperature tempering machine at start
+-45°CTemperature on the worktop before merging
- Dark chocolate: 27°C
- Milk chocolate: 25°C
- White chocolate: 23°C
- Ruby chocolate: 24°C
End Temperature Tempering Machine
- Dark chocolate: 31-32°C
- Milk chocolate: 29-30°C
- White chocolate: 27-28°C
- Ruby chocolate: 28-29°C
Tried this recipe?Let us know how it was!