Tempering are the process of controlling the temperature of a chocolate to encourage the cocoa butter to form the proper type of crystals. Cocoa butter is the fat that exists within chocolate. Within chocolate, cocoa butter can form several type of crystals.
However, only one type of crystal will allow the chocolate to have a glossily finish and a clean snap when you break the chocolate. If you dont temper the chocolate corectly, the cocoa butter will form an incorrect type of crystals, and those incorrect crystals will cause the chocolate to appear dull or streaky. To temper the chocolate, the chocolate must go through three stage.
How to Temper Chocolate
First, you must melt the chocolate to remove any existing crystal in the chocolate. Second, the chocolate must cool to the proper temperature to allow the correct type of crystals to form. Third, the chocolate must be heated slightly to allow the chocolate to remain fluid enough to use.
Each stage is important in the tempering process; any skipping or rushing of any of these stages may lead the cocoa butter crystals in the chocolate to reform into the incorrect structure. Milk chocolate is more difficult to temper than dark chocolate. This is due to the fact that milk chocolate also contain milk solids and extra sugar.
These ingredient interfere with the cocoa butter crystals in the chocolate. Because of these interfering substance, you must stir milk chocolate more and more closely monitor it than dark chocolate. Many people use couverture chocolate because it contain a higher percentage of cocoa butter.
Due to the higher percentage of cocoa butter, couverture chocolate is more fluid and allow for more leeway in the chocolate tempering process. There are several ways to temper chocolate. The tabling method require chocolate to be spread out on a slab and allows for direct control over how quickly the chocolate tempering process occur.
The seeding method requires adding small piece of already tempered chocolate to the melted chocolate and is a more beginner friendly process. The microwave method requires heating chocolate in short bursts in the microwave. However, you must stir the chocolate between each brief heating period.
Lastly, machines can also temper chocolate and is helpful for those who temper chocolate regular. When tempering chocolate you must avoid exposure to moisture. Any exposure to water will cause the chocolate to seize and cant be recovered.
Additionally, do not allow the chocolate to become overheated because this will destroy all the crystals that have formed in the chocolate and require you to begin the chocolate tempering process from the beginning. Stir the chocolate regularly so that the cocoa butter crystals do not re-form into the incorrect structure. To test whether or not your chocolate has properly been tempered, use a spoon to coat the back.
Properly tempered chocolate will coat the back of the spoon and set in a few minute. If the chocolate does not set or if the chocolate display any streaking, the chocolate has not been tempered corectly. Additionally, if the chocolate is not properly tempered it may develop a white film on the chocolates surface.
The type of mold you use will impact the finished chocolate. Polycarbonate molds work best because the stable cocoa butter crystals in the chocolate contract slightly as the chocolate set allowing it to be released from the mold. Silicone molds are easier for new chocolate maker to use however the chocolate may be softer when it is released from the molds.
Finally, metal molds release the chocolate due to the rapid conduction of heat from the metal molds so you must warm the molds prior to using the molds to temper chocolate.