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How To Melt Chocolate -
How To Temper Chocolate
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How To Melt Chocolate - How To
Temper Chocolate: Melting
chocolate is not the same as Tempering Chocolate.
It is not necessary to temper chocolate when it is used as an ingredient
in a recipe. Tempering is necessary if the melted chocolate is to be
used in a baked items or in a candy center that contain other
ingredients.
Important General Rules or Guidelines for Melting
Chocolate: The most important rule is
not to hurry or rush when
melting chocolate and always use low heat.
Don't let the temptation to
turn up the heat to try to hurry the process, as rushing the process will ruin the
flavor and texture of the chocolate. Break
up, grate, or chop the chocolate into small pieces. The
chocolate will melt fast and more easily if you do this. Use a rubber spatula, not a metal or wooden spoon to stir the chocolate (wood
can retain moisture). Use only rubber spatulas that have not been exposed to
strong flavors such as tomato sauce or garlic. Always melt chocolate slowly, at a
low temperature. The
melting point of chocolate is between 86° F (30° C) and 90°
F (32° C), lower than
body temperature. Using high heat is very risky and the most
common cause of grainy and/or lumpy chocolate.
Chocolate melts
better and faster when using lower temperatures. Never let
the temperature of your
chocolate get above 115° F. Milk and white chocolates, which
are more heat sensitive, should not be heated above 110° F. Stir the chocolate slowly and gently
and keep movement to a minimum. Always melt chocolate uncovered as moisture can condense on the lid
and fall back into the
chocolate causing it to seize. Before pouring the melted chocolate into another
container, be sure to wipe the exterior of the pan
or bowl dry
to prevent water drips.
Methods For Melting Chocolate
Double Boiler Method:
Definition of a double boiler:
A double boiler is a specialized set of pans consisting of a
saucepan that holds hot water, and a bowl that fits securely
over the saucepan. Chocolate is placed in the top bowl and
allowed to melt over gentle, indirect heat. If you don’t own
a double boiler, any metal or glass bowl that fits snugly
over the top of a saucepan can be used.
Use a conventional double boiler or a bowl that fits
snugly over the top of a saucepan. Fill the bottom pan
with just enough hot water that does not touch the
bottom of the top pan or bowl. NOTE: The simmering water (not boiling) must never touch the bottom of
the pan or bowl. Either break up, grate, or chop the chocolate into
small even
pieces. Melt chocolate slowly over low heat. Chocolate is
very delicate and can become lumpy or grainy if
overheated. Stir chocolate slowly and gently occasionally until melted. Begin
stirring the chocolate with a rubber spatula when the
outside edges start to liquefy. Stirring prematurely
will actually slow down the melting process. When melting a large amount of chocolate, melt 1/3
of the chocolate at a time, allowing each addition to
begin to melt before adding the next. Stir frequently to
distribute the heat evenly. Remove the pan or bowl from the double boiler as soon
as the chocolate is nearly melted. Continue gently stirring
until it is smooth and shiny. Before pouring the melted chocolate into another
container, be sure to wipe the exterior of the pan dry
to prevent water drips. Either break up,
grate, or chop the chocolate into small even
pieces. Place the chocolate pieces in a
small, heavy-bottomed saucepan over the lowest heat
possible. Stir the chocolate frequently and
remove it from the heat just before it is completely
melted. Continue to stir until the chocolate
is completely melted and smooth. Either break up,
grate, or chop the chocolate into small even
pieces. Preheat oven to a low setting -
no higher than
300° F. (150°
C).
After preheating, turn oven off. Place chocolate pieces in an
oven-proof bowl, place in oven, and let stand until
melted. Microwave Oven Method: Either break up,
grate, or chop the chocolate into small even
pieces. Heat the chocolate in a
microwave-safe bowl, uncovered, to prevent moisture
from collecting. Place
chocolate in the microwave for 30 seconds at a time on medium power until the chocolate
is melted. Be very careful not to overheat
it, as the chocolate may not look as if it has completely melted,
because it retains its shape. The chocolate should be only slightly
warmer than your bottom lip. You may still see lumps in it once
you've stirred it, but don't worry; the residual heat of the
chocolate will melt it. Do not rely on
appearance alone when microwaving chocolate. The
only way to know if it is fully melted is to gently stir
it. Use a rubber spatula to stir the melting
chocolate. NOTE:
Do not leave
in microwave until all the chocolate is melted.
Either break up, grate, or chop the chocolate into small
even
pieces.
Chocolate can be safely melted with a small amount of
liquid, such as milk, cream, butter, or alcohol if
they are placed in the pan or bowl together (the same
time). Chocolate should
never be melted with very small amounts of liquid. The
amount of liquid added must be at least 25% of the
chocolate. For chocolate with 55 to 60% cacao, you'd need 1
tablespoon liquid for every 2 ounces chocolate.
High-percentage chocolates (60 to 70%) need more liquid, 1
1/2 tablespoons per 2 ounces. This prevents the dry particles (cocoa and sugar)
in the chocolate from binding together and becoming lumpy.
Cold liquids
should never be added to melted chocolate, as they can cause
the chocolate to seize. Instead, ensure that your liquids
are warm (but not boiling) when you add them to chocolate. If you splatter water
on melting chocolate or overheat the chocolate, it can be
disastrous, causing the chocolate to seize or turn
grainy. This happens when moisture, say a splash of water or a
bit of steam, gets into the chocolate after it’s already begun
to melt. (Note that some recipes call for melting chocolate
along with liquid. This is OK, as long as the liquid is added at
the beginning.) If that happens, here's what you can try: Add a taste-free vegetable oil (canola, not olive),
shortening,
warm milk or cream, or warm melted butter by the teaspoon to the melted chocolate in a
saucepan. NOTE: The liquids added to the chocolate must not be
cold - best if warmed to the same temperature as the
chocolate. Stir constantly until the chocolate returns to a
smooth state. Use 1 tablespoon of liquid for every 6 ounces of chocolate; stir
until smooth. Chocolate recovered from seizing should be incorporated with other ingredients to make sauces,
frostings or batters. It is not
suitable for using alone, such as
for coating candy or creating
decorative curls (it won't have the
same shine or delicate texture).
When tempering
chocolate and seizing occurs, Burnt chocolate is
another matter. Its harsh, bitter taste will ruin whatever
you're making. Discard the chocolate and start again.
chocolate is the secret to
professional chocolate products. Tempering is necessary if you want to
make professional-quality and looking candies and truffles, you must first learn how
to temper melted chocolate. Tempering is a heating, cooling, and
stirring process that induces the melted chocolate to set with a glossy
surface and smooth texture.
Tempering is important
because it determines the final gloss, hardness and contraction of
chocolate. When you melt chocolate, the molecules of fat separate. In
order to put them back together - you must temper the chocolate.
Purchasing Chocolate for Tempering: Always purchase
high-quality chocolate for tempering. It will make a difference in your
recipes.
When
tempering chocolate, it is best to use at least a minimum
oft 1 to 1-1/2 pounds of chocolate, as any less will be more apt to
burn.
Easiest Method for Tempering Chocolate: There are a variety of ways
to temper chocolate, but the result
is always the same. Chocolate is tempered when its temperature is
between 84° and 88°F (29° and 31°C). The below technique is the
simplest and easiest way to temper chocolate: You may use any of the
above methods
described for melting chocolate. Make sure the temperature of the
chocolate rises to between 104° F
and 113° F. when
melting. Do not heat above
115° F (milk and white chocolate)
and 120° F
for dark chocolate, otherwise it will burn.
Chocolate, especially milk chocolate, is very sensitive
to heat and will scorch or seize easily. A easy
chocolate rule to remember - The lighter
in color the chocolate, the more easily it burns.
Chocolate Melting Temperature: Personally, I
Once the chocolate is melted, let the chocolate to cool to room temperature, off the
heat, stirring occasionally until the temperature drops to
between 84° and 88°F (29° and 31°C). You can tell this is happening
when the chocolate starts to set around the top edge of the bowl.
When tempering chocolate, it is essential to use an
instant-read
Cooking Thermometer to
verify the temperature of the chocolate. I, personally, rely on a
thermometer, which is foolproof.
Testing Temper in
Chocolate: Smear a thin sample of the tempered chocolate on a
small piece of waxed paper and refrigerate it for 3 to 5 minutes. After
that time, if the sample is dry to the touch and evenly glossy, the
chocolate is ready to use. If it is dull or streaky, it has not been
tempered correctly. If you mess up the temper, you can always re-melt
the chocolate and try again. Using Tempered
Chocolate: When using tempered chocolate, you must keep it
warm but not hot, ideally in the 85-88 degree range. You can either
keep it over a pan of warm (but not simmering) water, stirring
occasionally, or try placing it on an electric heating pad set to “low.”
It is also important to stir often so that the chocolate remains a
uniform temperature throughout. Blooming
Chocolate: Blooming is what happens to chocolate that's not
properly tempered - the cocoa fat rises to the surface and blooms (forms
a thin layer of cocoa butter on the surface - like cream rising to the
top of fresh milk), making it unappealing and unattractive. Chocolate
that has bloomed is ok to eat and not ok to use in candy making. Storing Tempered
Chocolate: Tempered chocolate can be store for several months
at a constant cool room temperature of 60° and 65°F (15°
and 18°C). Do not place in the refrigerator, as the chocolate will
bloom.
Check out and purchase Linda Stradley's
Favorite Chocolate Cookbooks.
All cookbooks
are
also available at
What's Cooking America's Cookbook Store.
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This is the preferred methods of melting chocolate. In this
method, the chocolate is either broken, grated, or cut in pieces, melted
over hot, simmering water, in a double boiler.
Why
Temper? When you raise the temperature of chocolate
above 91.5 degrees and melt it, the crystals of cocoa butter
(all hard-saturated fats form crystals) melt and lose their
shape. When the chocolate cools back to about 80 degrees it
will harden again, but the crystals, having been rendered
unstable by the rise in temperature during melting, will not
automatically resume their previous shape. The result
chocolate will look dull and streaky rather than shiny and
its texture will be grains rather than smooth. Tempering is
a process of manipulating the temperature of melted
chocolate to make the cocoa butter crystals resume their
previous shape so that the chocolate returns to the stable
condition it was in before you melted it.
This
is the type of thermometer that I use in my cooking.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking
and baking. I, personally, use the
