How to Temper Chocolate Like a Pastry Chef
Serves 160 mins prep3 mins cook
Learn how to easily temper chocolate without a thermometer or any other special equipment. I'll show you how with this this low-mess, low-stress technique honed in over 20 years as a pastry cook and chef. Note that this method doesn’t work well in high humidity, such as when it's raining outside, or if it's very warm in your kitchen.
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What you need
Instructions
20 Bring 2 inches of water in a saucepan to a boil. 24 Place the chocolate in a heatproof metal bowl. Turn off the heat and place the bowl over the pot. Stir frequently until the chocolate is completely melted. Remove the bowl from the pot and set it aside while you do other things, stirring the chocolate vigorously every few minutes. The chocolate will cool to room temperature and the stirring distributes the heat evenly so that the chocolate can form stable crystals. This will take about 30-60 minutes depending on how warm your kitchen is. 21 To test the temperature without a thermometer, touch a bit of chocolate to your lower lip; it should feel cool. To test the set, smear a little chocolate on a piece of parchment paper. It should look matte and mostly set within a minute or two. 26 You can now use your tempered chocolate! 25 If the chocolate becomes too firm to work with, place the bowl over the pot of steamy water for a few seconds, stirring constantly, until the chocolate has just barely softened.View original recipe