Tempered Chocolate For Molds

Ainekset

225g of chocolate for single mold (used this amount for the dome mold 24pcs)

75-80% melted

20-25% for seed

Ohjeet

https://www.biggerbolderbaking.com/temper-chocolate/

Why does chocolate need to be tempered?

Tempering chocolate is done mainly for chocolate making or creating chocolate decorations. You know that kind of chalky, dusty color you can get on chocolate? Tempering will stop that from happening. Tempering yields a silky smooth product that gives chocolate a glossy sheen and a nice bite. Tempering also makes chocolate more pliable and makes it easier to manipulate chocolate into decorative shapes and edible art.

Here’s the science:

Chocolate is made up of various crystals. If they are not aligned correctly, chocolate will not have that nice, glossy snap when it sets, and instead, it will streak and “bloom,” developing a white, sandpaper-like exterior made of cocoa butter. Tempering chocolate by heating, stirring, and cooling it aligns the chocolate crystals so the chocolate sets up correctly when it hardens. Traditionally, one step involved melting chocolate over a double boiler, which takes time and runs the risk of moisture (which is chocolate kryptonite) getting on the chocolate.

But my microwave method is easy, and you will have perfectly tempered chocolate every time.

Here’s how to temper chocolate in the microwave:

You will need: 12 ounces of dark chocolate (use a good-quality bar and not chips, have chips have added ingredients that keep them from melting easily) a spatula, a glass bowl, microwave, and a good, accurate thermometer with a range as low as 70°F (21°C). A good thermometer is key since you have to end up in a very specific temperature range.

First, chop the chocolate into small pieces. Divide the chocolate into two batches: put three-quarters of the chocolate in one bowl and the other one-quarter of the chocolate in another.

Put the bowl with the larger amount of chocolate into the microwave, and melt on high in 20 to 30-second bursts, stirring gently, until the chocolate is melted and glossy and between 114 to 118° F (57°C-59° C). You may need to microwave in 5-second bursts toward the end. The goal is to hit the temperature “sweet spot” and not burn or overheat the chocolate.

The temperature range is different for milk and white chocolate. Milk chocolate should be melted to between 108 and 113° F (42°C-45°c); White chocolate’s range is 105 to 110° F (40°C-43°C). White chocolate can burn very easily, so be extra careful.

Next, begin “seeding” the melted chocolate by adding the reserved (one-quarter of the total amount) chocolate pieces a bit at a time while stirring gently. The seeding and stirring will realign the chocolate crystals into temper. Stir and seed until the temperature of the chocolate is 88 to 89° F (31°C-32°C) and the seeding pieces are fully melted. Milk and white chocolate should cool to 85 to 86° F(29°C-30°C). Done!

Your chocolate is now in temper. Work with the chocolate in its tempered range. If it starts cooling too much, microwave it at half power to bring it back up.

I used FOOD52.com as a reference for this method. If you would like to read their full article on Microwave Tempered Chocolate, click here.

https://food52.com/story/9689-how-to-temper-chocolate-in-the-microwave