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Joined: Mar 8, 2006
Posted to Thread #6819 at 10:19 pm on Jun 7, 2007
After many problems with tempering chocolate for coating Easter eggs, I found this method on the internet. It is the easiest way I have found and works great:
* Exported from MasterCook *
Tempering Dark Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds bittersweet chocolate
Chop about 18 ounces (70 to 75 percent) of the chocolate into small pieces. The smaller the pieces, the quicker your chocolate will melt and temper. Set aside the remaining 25 to 30 percent (about 6 ounces) to be used for seeding. There is no need to be exact on this measurement, as you just want enough unmelted, tempered chocolate to start the seeding process. Grate this seeding chocolate into fine pieces so that it will incorporate easily into the melted chocolate.
Step 1 - Melt chocolate. Place the 18 ounces of chopped chocolate in a microwave-safe bowl and microwave on half-power, being very careful to stir the mixture every minute for the first 2 minutes. After that, stir every 30 seconds until it is almost completely melted, which should take about three to four minutes.
Remove the bowl of chocolate from the microwave and stir to cool it slightly. Removing the bowl before all the chocolate is completely melted will help prevent over heating. You don't want your chocolate to burn. Those last bits of solid chocolate will melt as you stir. Using a thermometer, check the temperature of the melted chocolate - it should be between: 114-118° F (46-48° C). If it has not reached this temperature, return it to the microwave for 20 seconds or so until it reaches the desired temperature.
Step 2 - Add seed chocolate you have set aside.
Start adding handfuls of the grated chocolate you set aside to the melted chocolate. Stir in the seeding chocolate bits continuously until the desired temperature (see below) is reached and the bits have dissolved completely. This could take anywhere from ten to fifteen minutes depending on the temperature of your environment. Your chocolate should now be tempered. Test the temper by spreading a small amount on a piece of wax paper to see if it sets up without any blooming. This should take about 5 minutes.
Dark chocolate should be between 88 - 89° F (31° C)
Make sure to stir the tempered chocolate and check the temperature during the time you are using it for dipping or molding. You can put the tempered chocolate mass in the microwave for 10 - 15 seconds at half-power if the temperature starts to drop. Just make sure that you don't raise the temperature above 90° F (32° C) or you will lose your temper and have to start over again at Step 1.
A heating pad set at low will help if you are doing a lot of work at one time. Again, make sure the heating pad doesn't raise the temperature of the chocolate too high. Keep stirring and checking the chocolate mass with a thermometer.
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Other messages in this thread:
- 6819. REC: Chocolate-Grand Marnier Truffles. Coulda sworn I've posted these before.... - Joe - 10:14pm on 06/04/07 (28)
- oh yeah, made these, love them. Anyone who hasn't tried them please do- they are perfectly wonderful [NT] - CathyZ from Kauai - 10:19pm on 06/04/07
- Oh yum. I do not have a sweet tooth, but I love chocolate and orange... - Dawn_MO - 12:53am on 06/05/07
- How did I forget these when you asked about chocolate orange things a while back? - Joe - 1:00am on 06/05/07
- Here is one posted by Olga. REC: Chocolate Covered Cherries - Dawn_MO - 12:28pm on 06/05/07
- I've made a lot of choc covered cherries in the past and could never understand... - cheezz - 4:20am on 06/06/07
- Would I have to add anything? I'm not fond of shortening or parafin. Could I just add unsweetened - Joe - 5:55am on 06/06/07
- parafin and shortening - Richard in Cincy - 6:13pm on 06/06/07
- Joe, as Richard says, you can temper the chocolate to get the consistency needed... - cheezz - 1:13am on 06/07/07
- Now I understand. Thanks, you guys. I thought the parafin was just to make it firmer - Joe - 1:48am on 06/07/07
- Tempering chocolate - rhoward2va - 10:19pm on 06/07/07
- Thanks, this sounds do-able. I've never understood the tempering process before. [NT] - Joe - 12:14am on 06/08/07
- Better than my $300 tempering machine! [NT] - rhoward2va - 3:48pm on 06/08/07
- What kind of Easter eggs are you coating? - Dawn_MO - 2:40pm on 06/08/07
- Coconut - rhoward2va - 3:47pm on 06/08/07
- Yes, please share this family recipe. [NT] - AngAk - 6:35pm on 06/08/07
- Here you go - rhoward2va - 12:16am on 06/09/07
- This recipe scares me... - Dawn_MO - 2:55am on 06/09/07
- I keep them in the freezer so I won't eat too many at once [NT] - rhoward2va - 12:21pm on 06/09/07
- Doesn't work. It's amazing how many things I'm able to eat frozen :) [NT] - cheezz - 12:41am on 06/10/07
- That's exactly what I was thinking, or I would have to figure out how to use my microwave! - Dawn_MO - 4:52am on 06/10/07
- Me three! I was thinking "and what's wrong with frozen?" [NT] - Curious1 - 4:51pm on 06/10/07
- Oh, what a sad lot we are, huh?! At least we're all in the same boat :) [NT] - cheezz - 1:29am on 06/11/07
- HELP! - swimmingfish5 - 12:54am on 06/15/07
- here is a link to rhowards hints on tempering chocolate, easier method. [NT] [LINK] - AngAk - 5:07pm on 06/21/07
- ISO: Bittersweet Chocolate Covered Strawberriy Cordials - Richard in Cincy - 6:17pm on 06/06/07
- They sound marvelous, but I can't quite picture.... - cheezz - 1:05am on 06/07/07
- more info. - Richard in Cincy - 3:17am on 06/07/07
- Maybe with the higher moister content, the fondant liquified faster? [NT] - cheezz - 5:32am on 06/09/07