Tempering Our Chocolate

Tempering chocolate can be a bit of an art form especially when you use real chocolate like our dark chocolate pieces. There are two types of chocolate that you can purchase: real chocolate or compound chocolate. 

Our delicious chocolate pieces are great for so many different baking, dessert and beverage purposes, but if you require tempered chocolate we’ve put together the below step by step instructions for you to follow.

EQUIPMENT

  • Medium pot for heating water
  • Metal that will fit snuggly in the pot
  • Kitchen towel
  • Rubber or silicone spatula

CONDITIONS

  • A cold room (room temp or below), low humidity 

INSTRUCTIONS

  • Heat the water: Fill the pot with water and bring it up to a simmer. 

  • Begin melting the chocolate: Make sure your bowl is very dry, as any drops of water will seize up the chocolate. Put about 2/3 of your chocolate in the bowl and place it over the water. The water should be touching a large area of the bottom of the bowl. Be very careful that the water does not splash into the bowl. Do not stir! Let the chocolate sit in bowl over the hot water, uncovered, until it is about 2/3 melted.

  • Stir until completely melted: After the chocolate is about 2/3 melted, gently stir it and allow it to melt further. Letting the chocolate partially melt before stirring prevents creating large clumps of solid chocolate glued together by melted, now re-solidified chocolate. Be very careful not to allow any water into the bowl.

  • Test the temperature of the chocolate: it should reach 45°c on a cooking thermometer 

  • Remove the chocolate from heat and add remaining chocolate: Remove the bowl from the water and set it on a folded kitchen towel to absorb any water from the bottom of the bowl. Stir in the remaining chocolate . Stir slowly and gently until the chocolate is completely melted. The chocolate will begin to thicken and become less shiny and more matte as it cools down to 29°c

  • Once it reaches 29°c, return to the heat and stir until it reaches 31°c. Once the chocolate is smooth and shiny, it is ready to be poured or used as a coating. 

 We look forward to seeing your creations! 

 

Tempering Chocolate

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