Chocolate Tempering

Today's Chronicle includes a great article by Greg Morago which includes a great list of  how to's on chocolate tempering  [Houston Chronicle, Wednesday, December 5, 2012, page F4].

http://www.houstonchronicle.com/life/food/article/Chocolate-s-season-to-shine-4090978.php

... Food Network Magazine shared with us its recipe for tempering chocolate - a process that allows for a shiny coating that will set at room temperature. It varies slightly from tempering instructions that can be found online by the use of a small amount of shortening, which helps keep chocolate shiny and smooth after it cools.

Tempering is the process of melting and cooling chocolate so it will be smooth and glossy when it sets. Chocolate that isn't tempered is often gray, streaky and soft. Tempering is key for making chocolate-dipped goodies and other candies. An instant-read thermometer is the only equipment you need.

Line a baking sheet with parchment or wax paper and mist with cooking spray. Dip food in the tempered chocolate using your fingers, slotted spoon or skewer; let excess drip off.

 Tempering on the stove

Finely chop 1 pound dark, milk or white chocolate. Combine three-quarters of the chocolate and 2 teaspoons shortening in a heat-proof bowl set over a pan of simmering water. (Do not let the water touch the bowl.) Melt the chocolate and bring it to 100 degrees, stirring, then place the bowl in a larger bowl of cold water; stir in remaining chocolate until melted, (the temperature should drop to about 82 degrees).

Place the bowl back over the simmering water. Bring dark chocolate to 90 degrees and milk or white chocolate to 88 degrees. Rewarm to 90 or 88 if the chocolate cools and becomes too thick for dipping or pouring.

Tempering in the microwave

Finely chop 1 pound dark, milk or white chocolate. Combine three-quarters of the chocolate and 2 teaspoons shortening in a microwave-safe bowl.

Microwave 30 seconds, then stir. Continue microwaving in 20-second intervals, stirring, until the chocolate is melted and the temperature is 100 degrees.

Remove the bowl and place it in a large bowl of cold water; stir in the remaining chocolate until melted (the temperature should drop to about 82 degrees).

Remove the bowl from the water and microwave in 10-second intervals until dark chocolate is 90 degrees and milk or white chocolate is 88 degrees.

Rewarm to 90 degrees if the chocolate cools and becomes too thick for dipping or pouring.

 Tempering tips:

1-Keep your chocolate and tools dry: If water or steam gets into the bowl while you're melting, the chocolate will seize up into a stiff, grainy paste.

2-Finely chop your chocolate: This helps it melt quickly and evenly. If you're chopping a big, thick block, use a large serrated knife.

3-Avoid chocolate chips: They're made with less cocoa butter than bar chocolate, so they don't melt as easily. Good-quality bar chocolate is your best bet.

4-Test your temper: Spread a small amount of melted chocolate on a plate; the chocolate should harden in a few minutes and remain shiny. If it doesn't, repeat the tempering process.

5-Reuse your chocolate: Let your leftover tempered chocolate harden, then cover and store it at room temperature. You can retemper it up to two more times.
 greg.morago@chron.com