Dive into the techniques of tablering, and discover why a tempering machine is your best friend.There are several ways to heat chocolate, from the traditional au 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.
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.
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
source and inspiration - Rudi Van Eenooge - CVO Ghent - Simple Chocolate Course
