What You Need to Know About Chocolate Tempering Before You Start
Chocolate candy making is complicated work, though on the face of it, it looks simple. Perhaps you get this wrong perception because all items you need for making them like a cooking thermometer, a double boiler or a skillet, a glass or steel bowl, spatula, cookie cutters or candy molds, and the basic ingredient, dark, semi-sweet or white chocolate are available in your kitchen.
Thin strips are made out of the chocolate bar and they are heated on the double boiler to melt. The contents must be constantly stirred. The melted chocolate is air dried by transferring it onto a baking sheet. You can make candies of various shapes with the mush using a cutter or candy molds, or you can also make fruit-filled candies using fruits cut into bite-sized pieces.
You do not need a thermometer if the candies are made for your own use or for your friends and relatives. But if the candies are made for trade or gifts, a thermometer is needed to keep correct chocolate temperatures while tempering.
Since shine, silkiness, snap and a velvety texture are not the original character of chocolates, you temper to pass on these qualities. Tempering is a three-step process of heating, cooling and re-tempering. Even if there is a small departure from temperature accuracy, chocolates will not temper correctly. You should make sure that the chocolates stay tempered while you’re sculpting or coating candies.
There is a disparity in the tempering temperatures for each of the chocolates, like dark, milk and white chocolates. Cocoa butter has a number of fatty acids that behave in a unique manner, crystallizing into six different crystal structures when various temperatures begin acting on them.
It is due to the type V crystals that chocolates become lustrous, velvety and firm. Type IV crystals also form along with type V crystals but they are not useful because they melt rapidly. You should ensure the creation of more of the type V crystals.
Tempering is done using a machine or by hand. For tempering several pounds of chocolate at once or serially, you’ll need a chocolate tempering machine. Artisan chocolatiers do their tempering by hand alone. If you use a tempering machine, you won’t face the hassles of tempering because there’s a computer chip to keep chocolate temperatures accurate for you. Machine-tempered chocolates remain tempered for a longer time, too.
Manual tempering must be a skill that chocolatiers should have because the need may arise anytime. There’s a choice of tempering methods. Tabliering, used by artisanal chocolatiers, cools chocolate mush on a heat-absorbing top, like a marble block. A different method is “seeding” wherein the chocolate “seeds” are used as models for the loose crystals to “photocopy” during bonding.
Manual tempering becomes difficult due to the fact that if you do not preserve precise temperatures, you may be forced to iterate tempering until you get it right.
