How to Temper Chocolate – Live! | Oh Yum 201 with Anna Olson

Instructions below! Want your chocolate to have the shine and "snap" of a professional baker’s? Watch along – or bake along! – as Anna teaches you two methods for tempering chocolate at home at room temperature. It’s a great skill that’ll save you hours of time, and only takes a little practice to master!

Includes two different methods: seed tempering and table tempering.

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• Recipe Information •
Tempering chocolate involves heating chocolate, cooling it while moving it and then reheating slightly to cause good crystallization, which binds and sets the chocolate. Without this tempering process, melted chocolate would take hours to set and it would have a dull, soft finish. The good news is that heating and cooling chocolate does not harm it, so if you do not successfully temper the chocolate on your first or even second try, you can reuse and retemper it as needed.

• Tools & Ingredients •
Seed tempering requires no tools beyond a bowl, a spatula and a thermometer, but it takes a little more active time stirring the chocolate to cool it. Table tempering is quicker but requires a marble or other smooth stone surface (your table) and putty knives to move the chocolate around the cool surface. Both methods are for 10 oz (300 g) dark baking/couverture chocolate (semisweet or bittersweet).

NOTE: Because of their higher cocoa butter, milk and sugar contents, milk chocolates, white chocolates and ruby chocolates temper at different temperatures than dark chocolate. The key temperatures are:
• Heat the chocolate to 104°F to 113°F (40°C to 45°C).
• Cool the melted chocolate to 81°F to 82°F (27°C to 28°C).
• Temper the chocolate to 84°F to 86°F (29°C to 30°C).

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• Directions – Seeding Method •
1. Fill a pot with no more than an inch (2.5 cm) of water.
Bring it to barely a simmer. Have ready an instant-read digital thermometer.

2. Weigh 7 oz (210 g) chopped chocolate in a metal bowl.
Place it over the water bath. Wait 30 to 45 seconds for the heat to reach the chocolate, then stir until it has melted and reaches 113°F to 122°F (45°C to 50°C). If it gets warmer than this, let it cool to below 113°F (45°C) and rewarm.

3. Remove the bowl from the heat and stir in the remaining 3 oz (90 g) chocolate to melt it.
Continue to stir until the chocolate reaches 82°F (28°C). Return the bowl to the water bath and stir until the chocolate reaches 88°F to 90°F (31°C to 32°C)—this doesn’t take long. The chocolate is ready to use and will set at room temperature with a nice satin finish.

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• Directions – Tabling Method •
1. Have ready a marble board (or a granite or other stone countertop; a stainless-steel counter will also do), two putty knives (or a palette knife and a bench scraper) and an instant-read digital thermometer.

2. Fill a pot with no more than an inch (2.5 cm) of water.
Bring it to barely a simmer.

2. Place all of the chopped chocolate in a metal bowl.
Place it over the water bath. Wait 30 to 45 seconds for the heat to reach the chocolate, then stir gently until it has melted and reaches 113°F to 122°F (45°C to 50°C).

3. Remove the bowl from the heat.
Pour two-thirds of the chocolate onto the marble board. Set the bowl with the remaining chocolate off to the side on a towel (away from the heat and not on the marble).

4. Using two putty knives, spread the chocolate on the board into a thin layer.
Then use your tools to push the chocolate back into the centre of the board, scraping your tools to clean them of the chocolate at each push. Moving the chocolate on the cool marble will lower the temperature of the chocolate. Keep repeating this spreading and scraping in until the chocolate reaches 82°F (28°C).

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5. Stir the reserved chocolate and check the temperature.
It should be 104°F to 113°F (40°C to 45°C) and completely smooth. If the temperature goes higher, you must let it cool to below 104°F (40°C) and start again. Add the marble-cooled chocolate back to the bowl and stir for about 30 seconds. Check the temperature again: it should be between 88°F and 90°F (31°C and 32°C), which means it is “tempered.” To double-check, dip a piece of parchment paper into the chocolate and set it on your marble board: it should start setting within a minute or two.

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