Have you always had the secret desire to prepare handmade chocolates and do not know how? Or would you like to make a Sacher Torte but do not know which way to start for the chocolate glaze? The solution of your problems is learn how to temper chocolate, that operation that allows the chocolate to melt and then cool down to set temperatures to become shiny, bright and with perfect consistency.
How to melt the dark chocolate
First, chop the chocolate, then put a saucepan with water and let it reach the boil. Put the chocolate bowl in the saucepan with water, making sure the water is inside do not come into contact with the latter. Mix the chocolate to make it melt and verify that it reaches a temperature of 50 °. At this point, turn off, pour the melted chocolate on a marble surface and spread it with a spatula until it has cooled. Then retrieve it and let it melt again in a bain-marie, reaching 31 ° and no further, otherwise the operation would not be successful. Once the chocolate has melted, you can use it for your every recipe.
Milk and white chocolate
Melting and cooling temperatures for chocolate tempering are not the same for all types of chocolate. This depends on the amount of cocoa butter that changes for every type of bar. If you need to temper milk chocolate, remember to heat it up to 48 ° and then re-fill it up to 29 °. For the white one, the values will be 45 ° for the first fusion and 29 ° for the second one.
In the tutorial some more tips for a perfect temperament
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