Crafters Dictionary: Tempering Method

Our featured post from Crafters Dictionary is the Tempering Method.

Tempering is defined as a process of crystallizing the fat in the cocoa butter contained in chocolate by heating the chocolate to a certain degree Celsius or Fahrenheit (temperature) and then leaving the chocolate to cool.

Well-tempered chocolate does have a high gloss and snaps when set.

If chocolate is tempered incorrectly, it will not set well and there will be white or grey bloom on the surface.

Seeding Method

This is the process of placing the couverture chocolate in a bowl and melting it over a pan of gently steaming water ensuring that the bowl does not touch the water even when being stirred occasionally.

If using a thermometer to test the temperature of the chocolate, make sure the thermometer does not touch the bowl to prevent inaccurate reading.

Microwave Method

This is the process of placing the chocolate in a heatproof bowl and putting it in the microwave for ten to twenty seconds in a low to medium setting.

Marble or Tabling Method

This is the process of placing the chocolate in a heatproof bowl over a saucepan of gently simmering water until the chocolate reaches the desired temperature, the melted chocolate is then poured on a marble slab and then spread out using a palette knife.

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