Tempering chocolate is the key to achieving that professional glossy finish and satisfying snap. When chocolate is properly tempered, the cocoa butter crystals align perfectly, creating a smooth, shiny surface that breaks cleanly.
Why Temper Chocolate?
Untempered chocolate can develop a dull, streaky appearance called bloom. While still safe to eat, it lacks that luxurious look and texture we associate with quality confections.
The Basic Method
Start by melting your chocolate to 115°F (46°C) for dark chocolate. Then cool it to 82°F (28°C) by adding seed chocolate or working it on a marble slab. Finally, gently reheat to 88-90°F (31-32°C) for the perfect working temperature.
Tips for Success
- Use a reliable digital thermometer
- Keep water away from your chocolate
- Work in a cool, dry environment
- Be patient – rushing leads to poor results
With practice, tempering becomes second nature, and your homemade chocolates will rival any professional chocolatier!