The thought of using a chocolate tempering machine might seem intimidating at first. Still, it’s actually a straightforward process that ensures your chocolate maintains that glossy sheen and satisfying snap. It is a valuable tool that simplifies the process of tempering chocolate for those serious about producing chocolates with a professional finish.
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How To Use A Chocolate Tempering Machine
Tempering chocolate manually can be difficult and time-consuming. Getting the melting temperatures right, seeding, cooling, and reheating. A tempering machine provides a much more simplified way to create quality chocolates for beginners.
When I first started making chocolaty treats manually, I quickly realized how time-consuming and difficult it was to create the perfect treat. Using a tempering machine saved me a whole bunch of time to concentrate more on the artistic side of making chocolate delights.
Step 1: Gather Your Ingredients And Equipment
Before you start, ensure you have high-quality chocolate, preferably couverture chocolate, as it contains a higher cocoa butter content that gives your tempered chocolate more sheen and a firmer snap when broken.
You’ll also need the following equipment
- chocolate tempering machine
- molds if you’re making chocolate treats
- a knife
- cutting board
Step 2: Preparing The Chocolate
It’s important to know which chocolate you want to use. Some machines will have preset functions; for others, you must adjust the temperature to the right setting for the type of chocolate you are using.
- Begin by chopping your selected chocolate into small, even pieces. This helps it melt evenly and speeds up the tempering process.
- Weigh out your chocolate and remember to keep out 15% to 20% for the seeding process.
- Add your chocolate to the machine and select the corresponding setting for the type of chocolate you use.
Step 3: Seeding The Chocolate
Once your chocolate is melted and smooth, it’s time to seed it with the remaining 15% of chopped chocolate.
Slowly add the remaining chopped chocolate to the melted mix while the machine is continuously stirring. This will help introduce stable crystals to the melted chocolate and cool the mixture down quickly to the desired tempering temperature, which is crucial for achieving the desired texture and shine.
Step 4: Temperature Control
Keep a close eye on the temperature of your chocolate throughout the tempering process. Different types of chocolate have specific temperature ranges for melting and tempering.
| Chocolate Type | Cocoa Content | Melting Temperature | Cooling Temperature | Reheating Temperature |
| Dark chocolate | 86% | 113°F to 120°F | 86°F | 89°F to 90°F |
| Milk chocolate | 20% to 50% | 104°F to 115°F | 82°F | 85°F to 87°F |
| White chocolate | 0% | 100°F to 110°F | 79°F | 82°F to 84°F |
Step 5: Testing The Tempered Chocolate
To check if your chocolate is correctly tempered, dip a clean spoon or a piece of parchment paper into the chocolate and let it set for a few minutes. If the chocolate hardens with a glossy finish and a satisfying snap when broken, it’s tempered correctly. If it’s streaky or dull, it might need further tempering. If you are curious why your chocolate is not tempering, check the equipment or ask a technician for help.
Step 6: Using The Tempered Chocolate
Once your chocolate is tempered, it’s ready to be used for your delicious creations. Whether making chocolate bars, truffles, or other treats, carefully pour or spoon the tempered chocolate into your molds. Remember to tap the mold gently to remove any air bubbles and ensure even distribution.
Step 7: Letting It Set
Allow your chocolate to cool and set in a cool, dry place. Avoid placing it in the refrigerator, as rapid temperature changes can cause the chocolate to bloom, forming unsightly white streaks on the surface. The tempering process helps prevent this from happening.
Step 8: Unmolding And Enjoying
Once the chocolate is completely set, gently release it from the molds. You should now have beautifully shiny, well-tempered chocolates ready to impress your family and friends with their professional appearance and delicious taste.
Benefits Of Using A Tempering Machine
Using a chocolate tempering machine offers several advantages besides achieving perfectly tempered chocolate. Remember that there are different types of machines: manual tempering machines and automatic tempering machines.
Before my tempering machine, it was a real juggle to ensure the chocolate was at the right temperature. I could only do small batches at a time. Now, with my machine, I can get through a whole batch without worrying about the chocolate overcooling.
While using an automatic tempering machine can be an investment, the benefits it offers in terms of time saved, consistent results, and professional-quality chocolates can greatly outweigh the initial cost. They are designed to simplify and streamline the tempering process, which is crucial for producing chocolates with a professional finish.
- Consistency: Chocolate tempering machines ensure consistent results every time.
- Time Efficiency: The process is automated, saving you valuable time and effort.
- Precision: They maintain temperatures accurately, resulting in perfectly tempered chocolate.
- Large Batches: It allows you to temper larger quantities of chocolate efficiently.
- Reduced Risk of Mistakes: It minimizes the risk of errors, making it an excellent option for beginners.
What Chocolate Is Best To Temper?
When it comes to tempering chocolate, using the correct type of chocolate is essential for achieving that smooth, glossy finish and satisfying snap.
I personally prefer using couverture chocolate, which is, simply put, a higher quality of chocolate that allows me to create more professional-looking treats. However, I have had the odd occasion where I ran out of supplies or couldn’t find my go-to product. So, don’t sweat it. There are plenty of other chocolates you can use to create the perfect treats.
Couverture Chocolate
Couverture chocolate is often considered the gold standard for tempering. The higher percentage of cocoa butter makes it easier to work with, resulting in a smoother texture and more pronounced snap.
Dark Chocolate
Dark chocolate has a cocoa content of around 60% to 70% or higher and is a popular choice for tempering. Its lower sugar content makes it easier to work with during tempering.
Milk Chocolate
Milk chocolate has a creamy and slightly sweeter profile. However, it can also be successfully tempered. Choose milk chocolate with a higher cocoa content (around 30% to 40%) for better results. Remember that milk chocolate has a narrower tempering temperature range than dark chocolate.
White Chocolate
White chocolate, while technically not a chocolate due to its lack of cocoa solids, can also be tempered. It has a lower cocoa butter content, which means it can be trickier to work with but can make delicious treats.
Bittersweet Or Semisweet Chocolate
These types of chocolate fall between dark and milk chocolate in terms of cocoa content and sweetness. They can be used for tempering and offer a balance between intense cocoa flavors and sweetness.
Chocolate Chips Or Wafers
While not all chocolate chips are suitable for tempering due to stabilizers, some high-quality brands offer chocolate chips or wafers specifically designed for tempering. Always check the packaging to ensure they are suitable for the process.
Frequently Asked Questions
Can You Temper Chocolate In A Microwave?
Yes, while you can temper chocolate in a microwave, it’s more challenging than traditional methods. The microwave method requires careful monitoring and precision to achieve proper tempering. It’s recommended to use short bursts of low heat and stir frequently to avoid overheating or uneven tempering that can destroy the crystals in the chocolate.
Why Does My Chocolate Have White Streaks?
The white streaks or dusty appearance on tempered chocolate is called chocolate blooming. Bloom is caused when cocoa butter melts and separates from cocoa solids due to overheating of the chocolate.
Why Is My Chocolate Dull?
If you find that the end result of your chocolates after tempering is dull and lacks that sheen, then it’s probably due to incorrect temperatures.
Why Has My Chocolate Seized?
Chocolate is considered a dry ingredient, even in its melted state. There is no water added to the process of tempering chocolate. Suppose even a drop of water gets into the mix. In that case, the sugars and cacao absorb the moisture, solidifying the chocolate into an unsightly clump of chocolate.
Conclusion
Tempering chocolate can be tricky; even the best chocolatiers struggle with the manual process. Automated tempering machines take the guesswork out of creating the perfect batch of glossy chocolate with a satisfying snap that any professional would be proud of.
Richmond Howard started Meal Prepify in 2019 and has helped over a million people learn how to meal prep, get better at meal planning, and create a kitchen they love to use. He’s an avid home chef and loves to bbq, grill out, and make awesome food for family and friends. He’s been featured on MSN, Renaissance Periodization, and Good Financial Cents.
