Tempering chocolate is one of those tasks that feels intimidating. Even to me. I rarely do it; as a matter of fact, I haven’t done it since I worked at my first restaurant. But, I opened my Big Yap a couple of months ago and said that I’d do a video on tempering. And I’ve been putting it off ever since.
After 1/6 of a year, I was starting to feel Sweaty and Guilty, so I told my friend @maninthekitch (who makes very good cooking videos, so go see) that Monday was the day. So, Monday was the day, and I made my video.
And guess what, you needn’t fear tempering. You don’t have to own a Large Slab of Marble. You don’t need to be a chef. You don’t even have to use your tempered chocolate to make some crazy chocolate show piece. All you need is a good, accurate thermometer, a spatula and some elbow grease.
This technique is not the classic tempering technique. Not even like the classic seeding technique wherein One melts the chocolate, brings the temperature down and then back up to a working temperature. This is heat, cool, use. And it works. You’ll get a nice sheen on the chocolate, a good snap, a lovely mouthfeel. Just be sure to stir the chocolate vigorously to make sure all the seed crystals are evenly dispersed, or you won’t end up with An Even Temper.
In the video, you’ll see that the wee doo-dads I made were kinda messy. I absolutely could’ve tempered some more chocolate and started over, making Pretty for the camera, but I let it stand, because I wanted you to see that, even if what you make isn’t Perfect, the technique still works, and the technique is more important than the aesthetics.
Anyway, I hope you enjoy it and that you feel a little less intimidated by tempering than perhaps you used to.
Thanks, and have a great day!
By the way, I wholeheartedly recommend the Thermapen as an accurate, easy-to-use, easy-to-read thermometer. I use mine for everything from cooking sugar to taking the internal temperature of bread or even roasts. Oh, and it’s also great for tempering chocolate.