Tempering chocolate - step by step
If the tempered chocolate for the first time, do not be surprised if they do not come out. If you go out, do not think myself that it will be every time. Chocolate is a very capricious "black lady" and sometimes it varies, sometimes capricious.What does it mean temper chocolate, and whether it is needed?
When we buy chocolate candy bar is bathed in the chocolate was tempered earlier. When we buy chocolate topping for cakes, it was a pre-tempered. In principle, any chocolate in the commercial products - candy bars, cookies, posypkach - has previously been tempered.So what is tempering chocolate?
It is a process of dissolution of chocolate, cooling and heat gently again. Why is it chill? Simply put, cocoa butter it contains, stabilizes, and it all makes tempered chocolate has a nice glossy shine, does not dissolve when touching her hand. It also has a nice texture when you eat it, and nicely melted on the tongue.Four tempering steps:
1st Preparation of chocolate
2nd Dissolving and heating the chocolate
3rd Chocolate Cooling
4th Re-heating of the chocolate
Before turning to the individual steps tempering chocolate, read a few very important points:
* Tempered chocolate at room temperature: 18-20 ° C.
* Tempering start as the last stage that is as close to the time when we use it. It can not wait do not know how long.
* No matter what you use chocolate (blocks, small plates), it must be chopped. We start from the corner of chocolate and we try to make chopped pieces were a similar size, not larger, thicker than 1.3cm, we can also use chocolate in tablet form as the one in the photo no. 1st
* To temper the chocolate you use glass or metal bowl. Remember, to be the right size to freely mix the chocolate. It has to be clean and dry
* To temperowanej chocolate can not get water. Chocolate will become dull, with pellets, beans, and no longer get from it the desired consistency. If water gets into our chocolates, we begin the process anew with a pure chocolate.
* The first tempering chocolate is best to start from a larger quantity, it is more convenient. The recommended amount is a minimum of 340g of chocolate.
* If you use the confectionery thermometer to measure the temperature of chocolate dissolved, remember to put it inside the bowl, and thermometer must not touch the bottom of the bowl. Just give us a thermometer inserted in the correct temperature reading. We can use a thermometer or an infrared laser, then there is the problem.
Stages of tempering chocolate
The first hints for us, now it's time for the various stages of tempering the "black lady".First step: preparation of chocolate
We take 75% longer chopped chocolate in our formulation, and 25% leave for later. So if the recipe you need 300g of chocolate is put into a bowl 225g and 75g put off for further steps.
Chocolate must be chopped to pieces of similar size.Step Two: dissolving and heating the chocolate
We have 75% chocolate in a bowl and we have two options for dissolving her in a microwave oven and water bath (double boiler method).Microwave
This method is easy, if someone has already temperował chocolate. It is also faster and cleaner. Glass bowl place the chocolate in the microwave and adjusted the time for 60 seconds, and the power of 50%. Every 60 seconds, remove the chocolate and mix rubber spatula. The time that we need to obtain a suitable temperature is dependent on microwave power and the amount of chocolate.
Chocolate heat up to temperatures of 46 ° C to 49 ° C (115 ° F to 120 ° F). when it reaches this temperature (check the thermometer), remove the it from the oven, we do not want her to burn. Chocolate can have a little lump, so it should be well mixed and let stand for 10 minutes. If overheated and burn it, then start over with a new chocolate.Water bath (double boiler method)
This method gives you more control of temperature and its fluctuations. At the same time be careful that water during dissolution did not get to the chocolate, here find the right bowl and pot. Even water vapor can lead to the fact that the chocolate will be stiff with lumps. Then we start all over again.
We will need a bowl and pot. Size bowl of chocolate depends on the amount and size of the pot. Pot should not extend further than half the bowl after it is set on it. Pour water into the pot in such quantities that bowl does not touch the water, is to be a place for a couple. Set the pot of water on the stove and bring to a boil. Leave it and immediately set upon it a bowl of chocolate. From time to time mix. When the water cools down again it boil, removing the bowl before and after boiling, set it again. Remember to check the temperature.
Chocolate heat up to the same temperature as in a microwave oven from 46 ° C to 49 ° C (115 ° F to 120 ° F). Once we have the right temperature, we remove the bowl from the pot and leave for 10 minutes.
We met two methods for dissolving and heating the chocolate, which is better and more comfortable? Themselves have to try and choose the right method for you and others to facilitate this, we can share your opinions in the comments.Step three: cool chocolate (the chocolate seeding)
After 10 minutes, thoroughly mix the chocolate. We take our remaining 25% of the chopped chocolate and slowly in stages dosypujemy already dissolved it into the chocolate. Slowly but carefully stir until it dissolves, and we again, until we achieve the desired temperature: for the dark chocolate of 30 ° C (86 ° F) for milk and white chocolate 27 ° C (81 ° F).
If you get the right temperature before dosypiemy full 25%, the rest leave, and vice versa. When the temperature of the chocolate is still too high, and we'll add a whole 25%, even chop the chocolate and add a little extra. If the last batch of chocolate did not want to dissolve, we can use a blender and blend it.Step four: re-heating the chocolate
Until then, chocolate and podgrzaliśmy rozpuściliśmy, schłodziliśmy and to complete the tempering process again should be a little warm.
Again, we can do it in the microwave: Boil for 1 to 5 seconds at 50% microwave power (time is given in the interval because it depends on the amount of chocolate) or you can heat it in a water bath, following in the same manner as the dissolution of chocolate. The difference is just in time, we need 10 to 20 seconds. Why so short? Because the temperature of the chocolate we have 30 ° C or 27 ° C, and we want to pick it up just a few degrees. The ideal temperature is: for the dark chocolate of 32 ° C (89 ° F) for milk and white chocolate 30 ° C (86 ° F).How do we know that tempering chocolate is successful?
After several steps we have prepared the chocolate and it will use before you need to check whether it is a well-tempering. A small amount of chocolate should be applied directly on parchment or baking paper. We need a few drops. We can also end the knife dipped in chocolate and set aside. Chocolate is well done if it is smooth and shiny, and frozen in less than 5 minutes.
We have to watch out for the seemingly well-tempering chocolate. If during the next steps it przegrzaliśmy or too much schłodziliśmy this disorder its structure. For tempering has also affected too high or low temperature in the room. Also be careful not to leave a chocolate utemperowanej for too long because it might "of temper." Another way to check the proper utemperowania chocolate: on parchment pour chocolate bar, 4-5 cm and drag your finger on it. If the line will retain its shape and is smooth mass that is to say that it is well done. However, if the line edges crumble, there is a grain, then you should look at her carefully, it might be bad.How to keep the temperature in temperowanej chocolate?
We have prepared chocolate and want to keep its temperature as long as possible, ie until the finish work on the recipe (such as pralines, truffles). Unfortunately there is no way that will maintain the temperature at 100%. This is how to keep our chocolate depends on the brand, size bowl, quantity. It is known that the more tempered chocolate, the longer it will maintain the right temperature. We do it at the last moment, just before its use. We can temper more chocolate than the recipe requires, and the rest, which we do not use, leave in the fridge for next time. Alternatively, for 5 to 8 seconds to warm chocolate hair dryer at 50% power. It's everything a small tricks to extend the work of tempered chocolate.Remember: if you heat up once tempering chocolate, we can not heat above 32 ° C (90 ° F), otherwise the whole process must begin anew.
.
If the tempered chocolate for the first time, do not be surprised if they do not come out. If you go out, do not think myself that it will be every time. Chocolate is a very capricious "black lady" and sometimes it varies, sometimes capricious.What does it mean temper chocolate, and whether it is needed?
When we buy chocolate candy bar is bathed in the chocolate was tempered earlier. When we buy chocolate topping for cakes, it was a pre-tempered. In principle, any chocolate in the commercial products - candy bars, cookies, posypkach - has previously been tempered.So what is tempering chocolate?
It is a process of dissolution of chocolate, cooling and heat gently again. Why is it chill? Simply put, cocoa butter it contains, stabilizes, and it all makes tempered chocolate has a nice glossy shine, does not dissolve when touching her hand. It also has a nice texture when you eat it, and nicely melted on the tongue.Four tempering steps:
1st Preparation of chocolate
2nd Dissolving and heating the chocolate
3rd Chocolate Cooling
4th Re-heating of the chocolate
Before turning to the individual steps tempering chocolate, read a few very important points:
* Tempered chocolate at room temperature: 18-20 ° C.
* Tempering start as the last stage that is as close to the time when we use it. It can not wait do not know how long.
* No matter what you use chocolate (blocks, small plates), it must be chopped. We start from the corner of chocolate and we try to make chopped pieces were a similar size, not larger, thicker than 1.3cm, we can also use chocolate in tablet form as the one in the photo no. 1st
* To temper the chocolate you use glass or metal bowl. Remember, to be the right size to freely mix the chocolate. It has to be clean and dry
* To temperowanej chocolate can not get water. Chocolate will become dull, with pellets, beans, and no longer get from it the desired consistency. If water gets into our chocolates, we begin the process anew with a pure chocolate.
* The first tempering chocolate is best to start from a larger quantity, it is more convenient. The recommended amount is a minimum of 340g of chocolate.
* If you use the confectionery thermometer to measure the temperature of chocolate dissolved, remember to put it inside the bowl, and thermometer must not touch the bottom of the bowl. Just give us a thermometer inserted in the correct temperature reading. We can use a thermometer or an infrared laser, then there is the problem.
Stages of tempering chocolate
The first hints for us, now it's time for the various stages of tempering the "black lady".First step: preparation of chocolate
We take 75% longer chopped chocolate in our formulation, and 25% leave for later. So if the recipe you need 300g of chocolate is put into a bowl 225g and 75g put off for further steps.
Chocolate must be chopped to pieces of similar size.Step Two: dissolving and heating the chocolate
We have 75% chocolate in a bowl and we have two options for dissolving her in a microwave oven and water bath (double boiler method).Microwave
This method is easy, if someone has already temperował chocolate. It is also faster and cleaner. Glass bowl place the chocolate in the microwave and adjusted the time for 60 seconds, and the power of 50%. Every 60 seconds, remove the chocolate and mix rubber spatula. The time that we need to obtain a suitable temperature is dependent on microwave power and the amount of chocolate.
Chocolate heat up to temperatures of 46 ° C to 49 ° C (115 ° F to 120 ° F). when it reaches this temperature (check the thermometer), remove the it from the oven, we do not want her to burn. Chocolate can have a little lump, so it should be well mixed and let stand for 10 minutes. If overheated and burn it, then start over with a new chocolate.Water bath (double boiler method)
This method gives you more control of temperature and its fluctuations. At the same time be careful that water during dissolution did not get to the chocolate, here find the right bowl and pot. Even water vapor can lead to the fact that the chocolate will be stiff with lumps. Then we start all over again.
We will need a bowl and pot. Size bowl of chocolate depends on the amount and size of the pot. Pot should not extend further than half the bowl after it is set on it. Pour water into the pot in such quantities that bowl does not touch the water, is to be a place for a couple. Set the pot of water on the stove and bring to a boil. Leave it and immediately set upon it a bowl of chocolate. From time to time mix. When the water cools down again it boil, removing the bowl before and after boiling, set it again. Remember to check the temperature.
Chocolate heat up to the same temperature as in a microwave oven from 46 ° C to 49 ° C (115 ° F to 120 ° F). Once we have the right temperature, we remove the bowl from the pot and leave for 10 minutes.
We met two methods for dissolving and heating the chocolate, which is better and more comfortable? Themselves have to try and choose the right method for you and others to facilitate this, we can share your opinions in the comments.Step three: cool chocolate (the chocolate seeding)
After 10 minutes, thoroughly mix the chocolate. We take our remaining 25% of the chopped chocolate and slowly in stages dosypujemy already dissolved it into the chocolate. Slowly but carefully stir until it dissolves, and we again, until we achieve the desired temperature: for the dark chocolate of 30 ° C (86 ° F) for milk and white chocolate 27 ° C (81 ° F).
If you get the right temperature before dosypiemy full 25%, the rest leave, and vice versa. When the temperature of the chocolate is still too high, and we'll add a whole 25%, even chop the chocolate and add a little extra. If the last batch of chocolate did not want to dissolve, we can use a blender and blend it.Step four: re-heating the chocolate
Until then, chocolate and podgrzaliśmy rozpuściliśmy, schłodziliśmy and to complete the tempering process again should be a little warm.
Again, we can do it in the microwave: Boil for 1 to 5 seconds at 50% microwave power (time is given in the interval because it depends on the amount of chocolate) or you can heat it in a water bath, following in the same manner as the dissolution of chocolate. The difference is just in time, we need 10 to 20 seconds. Why so short? Because the temperature of the chocolate we have 30 ° C or 27 ° C, and we want to pick it up just a few degrees. The ideal temperature is: for the dark chocolate of 32 ° C (89 ° F) for milk and white chocolate 30 ° C (86 ° F).How do we know that tempering chocolate is successful?
After several steps we have prepared the chocolate and it will use before you need to check whether it is a well-tempering. A small amount of chocolate should be applied directly on parchment or baking paper. We need a few drops. We can also end the knife dipped in chocolate and set aside. Chocolate is well done if it is smooth and shiny, and frozen in less than 5 minutes.
We have to watch out for the seemingly well-tempering chocolate. If during the next steps it przegrzaliśmy or too much schłodziliśmy this disorder its structure. For tempering has also affected too high or low temperature in the room. Also be careful not to leave a chocolate utemperowanej for too long because it might "of temper." Another way to check the proper utemperowania chocolate: on parchment pour chocolate bar, 4-5 cm and drag your finger on it. If the line will retain its shape and is smooth mass that is to say that it is well done. However, if the line edges crumble, there is a grain, then you should look at her carefully, it might be bad.How to keep the temperature in temperowanej chocolate?
We have prepared chocolate and want to keep its temperature as long as possible, ie until the finish work on the recipe (such as pralines, truffles). Unfortunately there is no way that will maintain the temperature at 100%. This is how to keep our chocolate depends on the brand, size bowl, quantity. It is known that the more tempered chocolate, the longer it will maintain the right temperature. We do it at the last moment, just before its use. We can temper more chocolate than the recipe requires, and the rest, which we do not use, leave in the fridge for next time. Alternatively, for 5 to 8 seconds to warm chocolate hair dryer at 50% power. It's everything a small tricks to extend the work of tempered chocolate.Remember: if you heat up once tempering chocolate, we can not heat above 32 ° C (90 ° F), otherwise the whole process must begin anew.
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