What does it mean to temper chocolate?
Slowly heating and cooling chocolate as you melt it puts it into a temper. This is key to all your chocolatier needs because it gives chocolate the best look and texture once it hardens.
Tempering prevents the dull color or streaks that happen when cocoa fat separates. Tempered chocolate also has a crisp snap when you bite into it, but is still perfectly textured to melt in your mouth.
Our chocolate melts like most chocolate. If you set up a double-boiler or have a tempering machine you can use those, but here are our tips for easily getting a tempered chocolate that is perfect for dipping fruit, desserts, or whatever your heart desires.
Easy way to temper chocolate.
Take the chocolate bars and chop them up.
Take 2/3 of the chocolate and melt it in the microwave on medium for 30 seconds at a time. Stir between each 30 seconds.
Once it is completely melted mix in the remaining 1/3 chocolate and stir until melted. Don't microwave again.
This drops the temperature to temper it.
Once it's tempered you can drizzle it on desserts or dip fruit and cookies in it.
What are your tips for melting chocolate? Leave us a comment.
