The Art of Tempering: Your Complete Guide
Dive into the techniques of tablemaking, and discover why a tempering machine is your best friend.There are several ways to reheat chocolate, from the traditional bain-marie method to using a microwave. For this blog, however, we choose the most accurate and efficient method (at home): the chocolate tempering machine.
- 2 Filler knives
- chocolate of your choice
- Prepare a clean and dry workspace, and have all the necessary tools at hand.
- Place the chocolate in the tempering machine and heat it to about 45°C.
- Adjust the temperature of the machine to the desired final temperature (see notes)
- Spoon 2/3 of the melted chocolate onto a marble worktop.
- Table: Use the 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 tabled chocolate back with the hot chocolate in the tempering machine.
- Stir well and place it back in the machine to reach the desired final temperature. If necessary, heat or cool to obtain the right temperature.
- Keep stirring regularly in the tempered chocolate.
Temperature tempering machine at start+-45°C
Temperature 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