{"id":9458,"date":"2019-12-17T12:05:00","date_gmt":"2019-12-17T18:05:00","guid":{"rendered":"http:\/\/gw.finelimedesigns.com\/2013\/02\/how-to-temper-chocolate-like-a-pro-youll-be-surprised-by-how-easy-it-is-2\/"},"modified":"2022-04-17T08:00:39","modified_gmt":"2022-04-17T13:00:39","slug":"how-to-temper-chocolate-like-pro","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/how-to-temper-chocolate-like-pro\/","title":{"rendered":"The Easiest Way to Temper Chocolate"},"content":{"rendered":"\n

Tempered chocolate breaks with a clean, crisp snap, shines beautifully, and has a smooth texture. While professionals often use expensive machines to prepare chocolate this way, you can do it using the partial melt method with your microwave!<\/p>\n\n\n

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What Is Tempered Chocolate?<\/h2>\n\n\n\n

Simply, it’s chocolate that has been heated and cooled in just the right way to produce smooth, shiny chocolate with a good snap.<\/p>\n\n\n\n

From a not-so-simple chemistry perspective, cocoa butter molecules in tempered<\/em> chocolate are lined up to make only<\/em> form-5 beta crystals<\/a>. Other crystal forms yield chocolate with an unpleasant mouth feel and rough texture, and we eliminate those when we properly temper chocolate.<\/p>\n\n\n\n

Why Tempering is Important<\/h2>\n\n\n\n

If you just melt and cool chocolate any which way, it doesn’t harden with the characteristics we’re looking for. The chocolate could end up rubbery and fugdey, lack luster, or crumble. This indicates that it is out of temper<\/em> and that the cocoa butter molecules have formed other types of unwanted crystals.<\/p>\n\n\n\n

Chocolate that is out of temper may also bloom. (If your old chocolate has turned gray, then you’ve seen blooming.)<\/p>\n\n\n

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This chocolate is out of temper – note the cracks, crumbly texture, and surface blooming.<\/figcaption><\/figure>\n<\/div>\n\n\n

Tempering gives chocolate desirable qualities:<\/p>\n\n\n\n