How to temper chocolate. The chocolate makers' simple tricks to succeed with tempering.

Tempering chocolate is an important process for several reasons. Firstly, it results in a chocolate with a beautiful and glossy surface that remains even when it has solidified.

Lär dig temperera choklad. Experternas enkla tips.

Why should one temper chocolate?

Tempering chocolate is an important process for several reasons. Firstly, it results in a chocolate with a beautiful and glossy surface that remains even when it solidifies (Most people have probably experienced homemade Christmas chocolate that solidified and got a matte, white surface). 

Another advantage of tempering is that the chocolate retains its shape at room temperature. This is especially beneficial when creating pralines or other chocolate-based confections. By tempering the chocolate, you can create products that retain their elegant shape and structure over time.

Finally, tempering prevents the chocolate from melting as easily, which is important for its handling and to ensure a more durable product. 

WHAT IS REQUIRED TO TEMPERATURE AT HOME?

- A thermometer (a meat or sugar thermometer works well).

- A lollipop pot.

- A microwave oven (alternatively, it can be heated through a water bath).

- A microwave-safe bowl or bowl.

- Dark chocolate (minimum 70 percent).

Try to keep the room as relatively cool as possible while you work. 

INSTRUCTIONS FOR HOW TO TEMPERATURE CHOCOLATE

1. Finely chop the chocolate and heat half of the amount in the microwave or in a water bath. If using a microwave, heat the chocolate gently in short intervals (10-15 seconds), stirring between each time. When heating by water bath, boil water in a saucepan and let it simmer on low heat. Place the chocolate in a bowl on top of the pan, covering the edges. Stir regularly and make sure the steam doesn't reach the chocolate.

2. When the temperature reaches 48-50 degrees, remove the bowl from the heat or microwave. Stir in the rest of the chocolate. The melted mass should now be lowered to 27-28 degrees.

3. Then it is heated again to 31-32 degrees. To avoid a microwave or water bath for the final stages, you can use a heat gun or hair dryer while gently stirring the mass.

Then do a solidification test by dipping a room-temperature spoon into the chocolate. If it solidifies within two minutes and has a shiny and fine surface, the chocolate is fully tempered. Now it is ready to be used to create wonderful and well-tempered chocolate creations.

Did you fail? The beauty of chocolate is that you can re-temper it as many times as you like. Practice makes perfect.

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