The chocolate is melted in a bain-marie and brought to the desired temperature. It is then poured onto a marble slab (but not refrigerated) and worked with a spatula in order to slightly and uniformly cool it. It is then reheated to the correct working temperature. 

 

Tempering 101


Yield

 

Prep Time

 

Cook Time

 

Total Time

 

Ingredients

Directions

 

Dark Chocolate

 

 

 

 

 

Milk Chocolate

 

 

 

 

White Chocolate

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

    DARK CHOCOLATE

    Melting / 50-55°c

    Cooling / 28-29°c

    Using / 31-32°c



    MILK CHOCOLATE

    Melting / 45-50°c

    Cooling / 28°c

    Using / 30-31°c

     

    WHITE CHOCOLATE

    Melting / 40°c

    Cooling / 26-27°c

    Using / 27-29°c



    INOCULATION OR VACCINATION

    Two-thirds of the chocolate is melted in a bain-marie at the temperature recommended (50/55°c); adding the remaining one-third, before bringing it to the correct working temperature, then cools it. 

     

    ICED WATER BATH

    The chocolate is melted in a bain-marie and brought to the desired temperature. It is then poured onto an iced water bath and worked with a spatula in order to slightly and uniformly cool it (go little by little). It is then reheated to the correct working temperature.