Tempering Couverture Chocolate

From left to right: Chocolate Covered Strawberries, Chocolate with Toasted Almond, Dried Apricot and Cranberry, Chocolate Covered Cornflakes and Dried Fruits, Almond Chocolate Bar.
From left to right: Chocolate Covered Strawberries, Chocolate with Toasted Almond, Dried Apricot and Cranberry, Chocolate Covered Cornflakes and Dried Fruits, Almond Chocolate Bar. – photo by On Yi

In the last baking class, we were making Tempering Couverture Chocolate. Chocolate must first be pre-crystallized, before it can be used for moldings, garnishes, and other applications. Pre-crystallization requires three things: Time, Movement and Temperature. Chocolate is melted to 45°C. Then, seed with 15%-20% more chocolate pieces to the melted mass and gently stirred until the desired working temperature is reached. The working temperature for each type of chocolate is different – dark chocolate is 31°C – 32°C, milk chocolate is 29°C – 30°C and white chocolate is 28°C – 29°C. Tempering is very important for making tempering couverture chocolate. Tempering gives the chocolate pleasing surface sheen, pleasant colour, hardness, soft melting characteristics, good shrinkage and good breaking. However, if it is gone wrong, it will become grey-white speckled chocolate, grainy and brittle structure, rapid melting on contact, doesn’t shrinkage and sticking to the mold. Therefore, it is very important to monitor the temperature of the chocolate.

Time flies, it is the last baking class of this year. In these 12 weeks, I learned a lot from Chef. He has been working in the baking industry for 49 years. He taught us a lot through his life experience. We learned the skills and techniques that we never knew. He opens a new door for me and I want to learn more about baking. It is the last class of this course, but this is not the end of my baking journey. I will keep practice, and discover more recipes and share to you.

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