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How to temper chocolate in the microwave

How to temper chocolate in the microwave


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Mastering the art of tempering chocolate is like unlocking the secret to a glossy, satisfying treat that's free from any unwanted white powdery coating. It's all about playing with temperatures just right to coax those lovely cocoa butter crystals into formation.

In this post, we delve into the surprisingly accessible technique of tempering chocolate in the microwave. 

Equipment:

Microwave
Plastic bowl
Spatula
Thermometer
Bar mould
Scraper
Piping bag
Scissors
Heat gun

Key temperatures for different types of chocolate

Dark Chocolate: 31-32°C

Milk Chocolate: 30-31°C

White Chocolate: 29-30°C

Ingredients:

Chocolate!

Microwave chocolate tempering

  1. Partial melting: Place chocolate in a microwave-safe bowl, heating in 20-second bursts, stirring in between, until it's ¾ melted.

  2. Final melting: Once most of the chocolate is melted, remove it from the microwave and continue stirring vigorously. Use residual heat, for instance a heat gun to melt remaining solid pieces, ensuring a smooth consistency.

  3. Temperature check: Test the chocolate's temperature with a thermometer; it should reach around 88-90°F (31-32°C) for dark chocolate and 86-88°F (30-31°C) for milk or white chocolate.

  4. Seeding method: Add small pieces of un-melted chocolate (seeds) to the melted chocolate while stirring continuously. This helps to stabilize the temperature and encourage the formation of desirable cocoa butter crystals.

  5. Patience is key: Allow the seeded chocolate to rest for a few minutes, continuing to stir occasionally. This helps the crystals to develop properly, resulting in a glossy finish and satisfying snap.

  6. Final adjustment: If necessary, gently warm the chocolate again in short bursts to reach the desired working temperature, ensuring not to overheat and lose temper.

tempering chocolate in the microwave

Other methods of tempering chocolate

We explore other traditional methods for achieving the perfect temper, providing you with options suited to your preferences and kitchen setup.

Marble (or table) tempering

  1. Melt chocolate: Heat 2/3 of your chocolate to 45°C.

  2. Cool on marble: Pour the melted chocolate onto a marble slab. Using a palette knife and scraper, spread and gather the chocolate continuously, promoting cooling and crystallization.

  3. Mix and temper: Once thickened, move the chocolate back to a bowl. Integrate the reserved 1/3 of warm chocolate to reach the target working temperature, ensuring a uniform consistency.

  4. Testing: Always check the chocolate's temperature matches the type you're working with before use.

Related: How-to: Marble tempering

marble tempering


Seeding method

  1. Initial melting: Melt 2/3 of your chocolate to 45°C.

  2. Seed with chocolate: Add the remaining chocolate, stirring until smooth.

  3. Adjust temperature: Use a heat gun if the mix is too cool or add more chocolate if above 35°C, aiming for the correct working temperature.

  4. Test: Perform a tempering test before proceeding to mould.

Mycryo tempering

  1. Melt and cool: Heat chocolate to 45°C, then allow to cool to 34°C at room temperature.

  2. Add mycryo: Incorporate 1% Mycryo powder, mixing thoroughly.

  3. Test: Ensure the chocolate is properly tempered before use.

Testing for proper tempering

Before filling moulds or using the chocolate, it's crucial to test its temper. A simple method is to apply a small amount to a piece of parchment paper; it should harden within a few minutes and have a glossy finish without streaks.

Final application

Once tempered, chocolate can be transferred to a piping bag and used to fill moulds, ensuring professional-quality results.

piping into moulds

Conclusion

By mastering these tempering techniques, chocolatiers, chefs and bakers can ensure their chocolate creations have the desired appearance, texture, and quality. Practice with each method to find the one that best suits your preferences and the demands of your culinary projects. With practice, you'll be creating chocolate treats that look as good as they taste.

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