Valentine's Day is a time for indulging in sweet treats, and chocolate is often at the top of the list. But if you're looking to take your Valentine's Day chocolate game to the next level, then learning how to temper chocolate is a must. Tempering chocolate is the process of melting and cooling chocolate to a specific temperature to ensure a smooth, glossy finish and a satisfying snap when broken. I recruited my coworker, Autumn, who is a pastry chef, to teach me how to properly temper chocolate and I'm going to share what I learned with you!
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Choose the Right Chocolate: Not all chocolate is created equal, and different types of chocolate require different tempering techniques. Autumn recommended I pick up a bar of bakers chocolate. She warned against using chocolate chips because they often have added ingredients that will help them maintain their chip shape when exposed to heat, meaning they will not melt down smoothly for tempering. I chose the Baker's Premium Semi-Sweet Chocolate Bar. For the best results, we recommend using high-quality dark chocolate with a cocoa percentage of at least 60%.
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Chop the Chocolate: Using a serrated knife, chop the chocolate into small, uniform pieces. This will help the chocolate melt evenly and quickly.
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Melt the Chocolate: There are several ways to melt chocolate, but a double boiler is the most reliable method. Place a heatproof bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Add the chocolate to the bowl and stir constantly until it's melted and smooth.
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Cool the Chocolate: Remove the bowl from the heat and wipe the bottom of the bowl to remove any condensation. Allow the chocolate to cool to 88-90°F (31-32°C) for dark chocolate. To speed up the cooling process, you can stir the chocolate constantly or place the bowl in a cool water bath for a few seconds at a time.
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Warm the Chocolate: Once the chocolate has cooled, reheat it to 91-92°F (33-34°C) for dark chocolate. You can do this by returning the bowl to the double boiler for a few seconds at a time, stirring constantly.
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Test the Chocolate: To ensure the chocolate is properly tempered, test it by dipping the tip of a knife or a spatula into the chocolate and placing it in the refrigerator for a few minutes. If the chocolate hardens and has a glossy finish, then it's properly tempered. If it's soft and streaky, then it needs further cooling.
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Use the Chocolate: Once the chocolate is tempered, it's ready to use. You can dip strawberries, pretzels, or other treats into the chocolate, or use it to make chocolate truffles, bars, or other confections.
Tempering chocolate can seem intimidating at first, but with practice and patience, you'll be able to master this technique and create beautiful, professional-looking chocolate treats for your loved ones on Valentine's Day. So go ahead and indulge in some delicious, perfectly tempered chocolate this Valentine's Day!