Tempered Chocolate Creations
Chocolate is so delicious in part because it melts at the same temperature as your body. However, this same fact can result in your chocolate melting when you don’t want it to. You may have had the experience of discovering a partly melted chocolate bar, popping it in the refrigerator, and then finding a chalky, light-colored film on it when you unwrap it later.
This film is called cocoa butter bloom; when chocolate is not emulsified as it cools, the cocoa butter rises to the surface, leaving a grainy or powdery texture. The process of emulsifying cocoa butter and cocoa solids is called tempering. It ensures a stable chocolate with a shiny surface and a hard snap when broken. There are a variety of ways to temper chocolate, but the goal is the same: to emulsify the cocoa solids and cocoa butter into a stable crystalline structure.
With a thermometer and some practice, you can reliably temper chocolate at home using the Seeding Method. To do this, you’ll melt 75% of the total amount of chocolate to 120°F (50°C) and then stir in the remaining 25% until all the chocolate is smooth and has cooled to around 90°F (32°C).
You’ll Need:
8 oz tempered dark chocolate drops or finely chopped dark chocolate bar*
Small saucepan filled with 1 inch of simmering water
Metal bowl that completely covers the top of the saucepan, but does not touch the water
Instant-read thermometer
Heat-resistant plastic spatula
Metal spoon or off-set spatula, at room temperature
Assorted dried fruits and nuts
Baking sheet lined with waxed or parchment paper
*All store-bought chocolate is tempered
Place 6 oz of the chocolate into the metal bowl. Set aside the remainder. Place the bowl over the pan of simmering water and melt, stirring occasionally.
Once the chocolate is smooth, take the temperature. When chocolate reaches 120°F (50°C), turn off the heat, remove the bowl from the pan, and immediately stir in the remaining 2 oz of chocolate. Stir continuously until melted and take the temperature again. When the chocolate is completely smooth and between 88-90°F (30-32°C), dip your spoon or off-set spatula in the chocolate and set aside to cool. Place the rest of the chocolate back over the saucepan of still-warm water to keep from cooling too quickly.
If your chocolate-dipped spoon looks solid and shiny within a few minutes (no longer than 5), you have successfully tempered chocolate!
Pour small puddles of chocolate onto the baking sheet. Top with nuts and fruits, pushing gently to adhere to the chocolate.
Refrigerate for 15 minutes, or until set. Enjoy at room temperature.
Tips and Troubleshooting-
If your chocolate sample looks dull or won’t set, you can add a few more chocolate drops to the mass and stir until melted (you may have to keep it over the water to help it melt).
If your chocolate is at 88-90°F but still has chunks of chocolate in it, bring the water back to a simmer, place the bowl over it briefly to warm up, stir to melt (off heat), and take the temperature again.
If your chocolate drops below 88-90°F, it will solidify rapidly. If this happens, place it back over the simmering water until about 75% of it is melted, then stir to melt the remaining solid chocolate. Remove from heat and take another sample to ensure it is in a shiny temper before using.
Milk and White Chocolates can be tempered using the same method, but because they contain milk solids, they must be kept at cooler temperatures. Heat them no higher than 105°F (40°C) and cool to 84-86°F (28-30°C).