The Easiest Way to Temper Chocolate
Quickly and easily temper chocolate in your microwave using the partial melt method.
A recipe from
Maria Arnold
Ingredients
Yields 8 servings
Tempered Chocolate
- 1 pound chocolate (chocolate discs (Callebaut, TCHO) or chopped tempered chocolate blocks; avoid chocolate chips, unsweetened/baking chocolate, or compound chocolate)
Method
5 steps
- 1
TEMPERED CHOCOLATE
- 2
Place the chocolate in a microwave-safe bowl.
- 3
Microwave in short bursts, stirring vigorously between bursts until 75% of the chocolate is melted. The exact amount of time the chocolate needs to be in the microwave will depend on your particular microwave. In my microwave, I do it for a minute at half power, then microwave for thirty more seconds at half power for the next interval.
- 4
Mix the melted chocolate with the unmelted chocolate already in your bowl until completely smooth.
- 5
Wait until the chocolate cools slightly before using it. If you have a candy thermometer (recommended), check to make sure it has cooled to 90 F (for dark, semisweet, and bittersweet chocolate) or 86 F (for milk and white chocolate) before using it.
From the family
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