What is tempered chocolate? I'm just a beginner, how do I easily temper chocolate? What is the fastest way to temper chocolate? We answer all these questions and more in our latest blog post where Chef Janssen teaches you his secret methods to get a beautiful shine, finish and snap!
Our customers frequently ask if our vegan and sugar-free keto baking chocolate can be tempered and how to do so. We finally made a video starring red seal chef and Co-Founder of Dwarf Stars, Chef Janssen, to show you how every step of the way.
What is Tempered Chocolate?
Tempering chocolate is the process of heating and cooling the chocolate to stabilize the fat crystals, typically for making candies, decorations and bars. Tempered chocolate is marked by a smooth, glossy finish which doesn't melt as easily at the touch and provides a satisfying snap when broken or bitten into. It sets the chocolate up perfectly for creating bonbons, chocolate dipped items and bars.
What is Chocolate Bloom?
Chocolate bloom can be identified by a white-ish or crystal-like appearance on the surface of chocolate. It occurs when chocolate is left in warmer conditions and the cocoa butter in the chocolate softens and separates, rising to the surface and eventually re-solidifying. Although it doesn't look very appetizing, it is completely safe to eat. It is much more common for untempered chocolate to experience chocolate blooming, as it is less stable.
Besides a great lesson in tempering chocolate, this video will show you some of the reasons why we don't usually let Chef Janssen on camera. But sometimes, we need to let our little bird fly.
To get started, here is the following equipment you will need to temper your chocolate efficiently.
- Baking Chocolate (Dwarf Stars offers Vegan and Keto (Sugar-Free) options that are also free from the top 10 priority food allergens)
- Vessels for warming (2 glass pyrex containers or double boiler)
- Cooking or Infrared Thermometer
- Bench Scraper
- Chopping board
- Hand towel
- Food scale or measuring cups
- Bowl larger than 500 g container with cold water for water bath (optional)
- Offset spatula (optional)
- Chocolate moulds (optional)
- Piping bag (optional)
- Parchment paper for chocolate decorations (optional)
Chef Janssen demonstrates how to temper chocolate here, or feel free to read the instructions below.
- Measure 500 g and 150 g of baking chocolate and put in respective containers.
- Chop the 150 g of chocolate on the chopping board to get rid of the larger chunks and pour back in container.
- Heat 500 g chocolate in a microwave with 10 second intervals (to avoid burning the chocolate) or in a double boiler.
- Use your thermometer to measure the chocolate temperature. The goal is to bring the chocolate temperature to 40 degrees celsius. If the chocolate is too hot, you can carefully place the pyrex in your cool water bath to bring down the temperature more quickly. Ensure you wipe off the excess water as if it combines with the chocolate, the chocolate will seize.
- Once chocolate reaches 40 degrees celsius, you can begin to stir in small amounts of your 150 g chocolate (not all at once, as you might not need it).
- The goal is to reduce the temperature to 33-34 degrees celsius. You can add a line of chocolate to your bench scraper to test the temper. If it sets in 30-60 seconds, and has a nice shine, your chocolate is tempered correctly.
- Now you are ready to make beautiful creations with your tempered chocolate! Gerrit shows a few ideas in the video including chocolate cake decorations, dipped fruit and chocolate bars.
All of our vegan and keto chocolate creations that we sell online are tempered by our food production team which is why they have a smooth, glossy finish. Check out our artisan chocolate line for inspiration on items you might like to make at home: https://dwarfstars.ca/collections/vegan-artisanal-chocolate
Share your creations with us by tagging us on Instagram or Facebook, or leaving a comment below. Feel free to also let us know any questions you may have or what else you would like to learn from Chef Janssen.