Tempering chocolate (stovetop method)

Learn how to temper chocolate on the stove top. This is handy to learn if you don't own a microwave or want more control over your expensive chocolates.

Prepare: 5

Bake: 5

Total Time: 10

Servings: 8

Ingredients

8 oz (226g) dark chocolate

Instructions

In a small sauce pan, bring 1" water to a slow simmer. Do not boil.
On top of the sauce pan, add a heat proof bowl that will sit above the water line. It is best to test this before heating pan as moisture can ruin chocolate.
Pour 3/4 chocolate into bowl. Set the remaining chocolate aside.
At first, the chocolate will barely melt, but you want to stir to prevent burning.
When the chocolate is close to fully melted, check the temperature. You want the temperature to read between 113-122F (45-50C.)
Once reached, remove promptly from heat and wipe off bottom of bowl. Pour in remaining chocolate and stir. Cool the chocolate by occasionally stirring until you reach 88-89F (31C.)
It is now ready to use.

Notes

Any amount of chocolate can be used, but in general, it is not recommended to melt less than 3 oz at a time as smaller amounts scorch easily.

You can check for temper by placing a small layer on a piece of parchment or silicone mat. After 2-3 minutes, the chocolate should have a sheen, snap and into bend or start to melt immediately when handled.

For safety purposes, please make sure the bowl you are using is heat proof and doesn't fit snuggly inside the pan. It should lift away easily. You do not want the water to be boiling, just a simmer which is around 200F (93C.). Be careful of the heat on the bowl and steam rising when removing the it from the heat source.

Nutrition