Tempering chocolate might sound like a tricky and unnecessary step in a recipe, but with a SuperFast Thermapen® and tips from Great British Bake Off’s Edd Kimber
it’s simple.
Why temper chocolate?
Edd: “It’s a process that makes chocolate set properly, so that it’s smooth and shiny with a firm texture.”
“If chocolate is just melted and cooled it can set with white streaks and will melt very easily, needing to be stored in the fridge.”
How do I do it?
Tempering chocolate is straightforward with the right kit and Edd recommends the near instant accuracy of a Thermapen digital thermometer:
1. Fill a saucepan with a couple inches of water and bring to a simmer over a medium low heat.
2. Place a bowl onto the pan, making sure its base doesn’t come into contact with the water.
3. Place 3/4 of your finely chopped chocolate in the bowl. Stirring regularly, melt the chocolate until your Thermapen reads 55-58°C for dark chocolate or 45-50°C for milk and white chocolate.
4. Remove the bowl from the heat and add the remaining 1/4 of your chocolate.
5. Stir vigorously until all the chocolate has melted and your Thermapen reads between 28-29°C for dark chocolate or 26-27°C for milk and white chocolate.
6. Place the bowl back on the heat and, whilst stirring, reheat it to 31-32°C for dark chocolate or 29-30°C for milk and white chocolate.
To try your new-found knowlege with an exclusive Edd Kimber chocolate recipe Click Here!
