When you want to make chocolate candy, barks and confections tempering is done to stabilize so the chocolate does not easily melt. Tempered chocolate has a smooth silky finish that you can see in these videos. The key to this technique is patience and gauging the temperature properly.
Pascha Chocolate never recommends using a microwave to melt chocolate. Not only is it very unpredictable, it often cooks the chocolate during the melting process. For best results we suggest trying your hand at the simple guide below. Good luck and have fun.
Ingredients & Equipment:
- Whatever amount of chocolate you are using, put 2/3 into a double broiler. Make sure the water is not touching the bottom of the chocolate vessel.
- Bring to medium high heat and slowly stir the chocolate into a figure 8 as much as possible.
- Place thermometer in melting chocolate and remove when the temperature hits 105°F.
- Remove chocolate from the heat source and wipe any condensation off of the top of the double broiler that houses the chocolate.
- Add the remaining 1/3 of the chocolate to the melted chocolate and stir.
- Keep stirring until a finger test shows it is close to the room temperature or until it cools down to about 85°F.
- The chocolate should appear shiny as it gets closer to the right temperature.
- Once it hits the desired temperature, test a sample on parchment paper and put in the refrigerator until it hardens. About 15 minutes.
- Once the chocolate is a hard disk do the snap test. Break the chocolate in half and you should hear a snap.
- Now time to celebrate & have fun with whatever you are making!
If you are having trouble with the temperature decreasing simply add a tablespoon of chocolate at a time until it tempers. You can re-temper chocolate by placing it back on a double broiler starting over again.
Music credit - Breeze by MBB