Methods of Chocolate Tempering By Hand
03/04/2010
As you know by now, chocolates are originally not shiny and smooth or even creamy, chocolatiers just temper chocolates before they bring it to the buying public. Even though it goes through the process of conching, where cocoa liquor particles are being refined to tiny particles, it will still have to undergo tempering in order to make it finer that you could no longer notice the particles when tasted.
When tempering chocolate is accurate it will make the finest features of chocolates appear. These features are what most chocoholics look for in their chocolates, glossiness, crispness, smoothness, creaminess and even the longer shelf life. Chocolates that have not been tempered are prone to blooming. This is where chocolate producing whitish gray spots over its surface. Aside from that, it can also be crumbly and gritty, which can really make the chocolate distasteful.
Once you melt the chocolate you purchase from chocolate manufacturers to use it in the dip and mold procedure, it will slowly lose its temper. All chocolates that reach the temperature of 90F will have to be re-tempered.
Now that most professional chocolate makers are more focused on how to increase their productivity in the quickest possible time, they tend to depend on automated tempering by using chocolate tempering machines. But there are times that knowing how to temper by hand could really put you on the edge over your competitors.
One of the ways you could temper chocolate manually is by using the tabliering method or what is also called as the marble slab technique. This technique is originally used by the French, this is done by working on the chocolate over some heat absorbing slab until it reaches the correct temperature and consistency.
You will need a pound of chocolate, double boiler, chopping board, serrated knife, mixing bowl and spatula. Cut the chocolate into small strips and heat inside the double boiler gently stirring to keep it from burning. When completely melted, pour half of the mixture over the marble slab and fold it repeatedly using the spatula until it is thick. Do the same with the remaining mixture and combine it until the whole mass of chocolate becomes uniform in consistency and texture.
You can now use the mixture for your dip and mold procedure. You can dip fruits in it or just simply shape it to your preferred design and shape. While you are in this process, you have to constantly check on the temperature of the chocolate, you may have to stop for a while to re-temper the chocolate.
The other way you could temper chocolate manually is by using the seeding method. This method will require binding the loose crystals together and make them uniform in texture.
Melt three-fourths of the chocolate strips and set aside the remaining fourths. Once melted, pour the content in the mixing bowl and fold it repeatedly, slowly stir in the remaining chocolate strips and mix it until the whole mixture is uniform in texture and reaches its exact tempered temperature.











