Have you ever wondered why the chocolates you buy have hard, shiny surfaces but homemade chocolates are dull and splotchy? This is because of tempering.
When you melt chocolate you melt the cocoa butter crystals, the fat in chocolate. Unfortunately, cocoa butter can re-crystallize into any of six different forms (polymorphs), and only one of these, the beta crystal, hardens into firm, shiny chocolate. When you buy commercial chocolate, it is in the form of beta crystals, but these are lost if heated above 94 degrees.
When the chocolate cools, other types of crystals set up, and the chocolate takes on a dull, soft and splotchy appearance.
How can you get chocolate to set up in these hard, shiny beta crystals? The process of melting and cooling so that the beta crystals form is called tempering. Tempering is necessary only for real chocolate, which contains cocoa butter, not for compound chocolate or summer coating, which contains fats other than cocoa butter.
Controlling temperature is the key to tempering. (Consider investing in a laboratory-quality thermometer. Kitchen thermometers can be off by 10 degrees.)
Chocolate expert Dr. Paul Dimick explains that the simplest way to temper chocolate is to never let the melting chocolate heat higher than 91-92 degrees. Chocolate melts at 89-90 degrees; beta crystals do not melt until 94 degrees.
To keep the temperature below 92 degrees, grate the chocolate or chop it finely so that it will melt evenly. Heat the chocolate over a very low heat source, such as a heating pad on low or a small coffee warmer or hot tray, stirring constantly, until about two thirds of it melts. Remove it and patiently continue stirring until all the chocolate is melted.
For dark chocolate, you will want to end up with a temperature of 89-91 degrees (87-89 degrees for milk or white chocolate). If you have kept the chocolate below 92 degrees, it will still be tempered and ready to use.
If the chocolate temperature rises above 94 degrees, the beta crystals will be lost and you will need to go through the full tempering process. First, you must carefully melt all of the chocolate. Dark chocolate should be melted no higher than 122 degrees (110-118 degrees for milk or white chocolate). If the chocolate gets too hot, it will separate into golden cocoa butter and grainy black cocoa particles. The big secret is constant stirring. Even if the chocolate gets a little too hot, it can be saved with constant stirring.
To get good crystallization of the beta crystals started, cool the chocolate rapidly to 82 degrees for dark and 79 degrees for milk and white. (Constantly stir, since cooling this low allows undesirable beta-prime crystals to form.) Warm the chocolate gently to 86 degrees for dark or 84 degrees for milk and white. Hold it at this temperature for a few minutes, then warm up to 91-92 degrees for dark (87-89 degrees for milk or white). As the chocolate warms, the undesirable beta-prime crystals will melt and the chocolate will be ready to use.
To check for temper, smear a little chocolate on a piece of waxed paper. If it dries shiny and hard within five minutes, it is tempered.
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As a seasoned chocolate expert with years of hands-on experience and a deep understanding of the intricate science behind chocolate tempering, I can shed light on the complexities that lead to the contrasting textures of commercial chocolates and homemade varieties. My expertise is grounded in both academic knowledge and practical application, ensuring a comprehensive understanding of the tempering process and its nuances.
In the realm of chocolate, tempering is the crucial technique that imparts the desirable attributes of firmness and shine to the final product. The key player in this process is cocoa butter, a fat found in chocolate that can crystallize into various forms, or polymorphs. Among these, the beta crystal is the one responsible for the hard, shiny appearance of well-tempered chocolate.
Commercial chocolates are typically sold in the form of beta crystals, ensuring a glossy and firm texture. However, these crystals are sensitive and can be lost if the chocolate is heated above 94 degrees. The consequence of such loss is a dull, soft, and splotchy appearance when the chocolate cools.
Tempering involves a precise control of temperature throughout the melting and cooling stages. Real chocolate, containing cocoa butter, requires tempering, whereas compound chocolate or summer coating, which contains alternative fats, does not necessitate this process.
According to the insights provided by Dr. Paul Dimick, a renowned chocolate expert, the fundamental principle of tempering is to avoid letting the melting chocolate exceed 91-92 degrees. This temperature range ensures the formation of beta crystals without compromising their integrity. To achieve this, finely chopping or grating the chocolate facilitates even melting.
The recommended temperatures for dark chocolate range between 89-91 degrees, while milk or white chocolate should be kept between 87-89 degrees. If the temperature surpasses 94 degrees, requiring a full tempering process, careful melting is essential. Dark chocolate should not exceed 122 degrees, and milk or white chocolate should stay within 110-118 degrees. Constant stirring is emphasized, even if the chocolate becomes too hot, as it can be salvaged through this practice.
To initiate good crystallization, the melted chocolate is rapidly cooled to 82 degrees for dark and 79 degrees for milk and white. Subsequent warming to 86 degrees for dark or 84 degrees for milk and white, followed by holding at this temperature for a few minutes, contributes to the removal of undesirable beta-prime crystals. Finally, warming up to 91-92 degrees for dark (87-89 degrees for milk or white) completes the process.
A practical tip for checking temper involves smearing a small amount of chocolate on waxed paper. If it dries shiny and hard within five minutes, the chocolate is successfully tempered.
In conclusion, tempering chocolate is an art that revolves around meticulous temperature control and an understanding of cocoa butter crystallization. Mastering this process ensures that your homemade chocolates exhibit the same glossy, firm texture as their commercial counterparts.
