Tempering Chocolate
Ingredients
- 1 1/3 lbs couverture chocolate or 1 1/3 lbs dark chocolate (70% cocoa), chopped ⓘ
Instructions
- Place two-thirds of the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water (this setup is called a "double boiler"). Allow the chocolate to melt, stirring occasionally, until it reaches its correct melting temperature (see below). Remove the bowl from the heat, add the remaining chocolate, and combine with a spatula. As the chocolate melts, allow the temperature of the mixture to fall to the cooling temperature. Reheat the chocolate to the "using temperature" (see below) over the saucepan of simmering water. To check the temper of the chocolate, dip the point of a knife into itthe chocolate should set quickly and evenly at room temperature. When working with tempered chocolate, make sure you keep it at "using temperature" or the chocolate will lose its temper.
- Melting temperature: 120°F
- Cooling temperature: 85°F
- Using temperature: 90°F
- Melting temperature: 115°F
- Cooling temperature: 80°F
- Using temperature: 90°F
- Melting temperature: 105°F
- Cooling temperature: 80°F
- Using temperature: 85°F
Nutrition & Diet Analysis (per serving)
137
kcal
7% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).