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.
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
source and inspiration - Rudi Van Eenooge - CVO Ghent - Simple Chocolate Course
