Tempering chocolate involves putting it through a cycle of temperatures (heat/cooling/heat) that professionals call the "tempering curve." This cycle varies slightly depending on whether the chocolate is bittersweet, milk, white, or colored. Novices tend to believe that tempering is a complex process, but actually it is a relatively simple technique, and one that you will need for coating bonbons, making molded chocolate and chocolate bars.
The key is just to take your time and be precise. Chocolate artisans use the second phalanx of the index finger, or the upper lip, both of which act as natural thermometers. We advise buying a kitchen thermometer, preferably on instant-read thermometer, which will enable you to follow the tempering curve precisely. This will guarantee a brilliant, melting, and breakable chocolate.
This tempering method uses the addition of finely chopped pieces, disks, or pistoles of chocolate into already-melted chocolate. Adding stable, crystallized chocolate lowers the temperature naturally, enabling regular crystallization of the chocolate moss. The method is a replacement for using a marble working surface or a cold-water bath.
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Ingredients
14 oz. (400 g) chocolate
Equipment
1 serrated knife
1 kitchen thermometer
1 flexible spatula
food processor fitted with a blade attachment
Chop three quarters of the chocolate (10-1/2 oz./300 g) on a chopping board, using a serrated knife. Even better, use couverture chocolate in the form of feves, buttons, or pistoles. Finely chop the remaining quarter (3 1/2 oz./100 g) or process it with the blade knife attachment of a food processor. Place the roughly chopped chocolate in a bowl. Half fill a saucepan with hot water, and put the bowl over it, making sure that the bowl does not touch the bottom of the saucepan. Slowly heat the water, ensuring it does not boil.
Alternatively, use a microwave oven if you wish, but in "defrost" position or at 500 W maximum.
Stir regularly using a flexible spatula so that the chocolate melts smoothly. Check the temperature with a thermometer. When it reaches 131 F - 136 F (55 C - 58 C) for bittersweet, or 113 F - 122 F (45 C - 50 C) for milk or white, remove the chocolate from the bain-marie. Set aside one-third of the melted chocolate in a bowl, in a warm place. Add the remaining finely chopped quarter (4 oz./100 g) of the chocolate into
the remaining two-thirds of the melted chocolate, stirring constantly.
Bittersweet chocolate should reach a temperature of 82 F - 84 F (28 C-29 C); milk chocolate should reach 81 F - 82 F (27 C - 28 C); and white or colored chocolate should reach 79 F - 81 F (26 C - 27 C).
Then add the melted chocolate that you have set aside to increase the temperature. Bittersweet chocolate should reach 88 F - 90 F (51 C - 52 C); milk chocolate should reach 84 F - 86 F (29 C -30 C); and white or colored chocolate should reach 82 F - 84 F (28 C - 29 C). Stir until the right temperature is reached.
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