Tempering chocolate may seem daunting without a thermometer, but with this method, you are destined to succeed! Follow these steps to achieve a smooth and glossy chocolate, perfect for coating your delightful creations.
Ingredients
Utensils
Preparation
Step 1
Finely chop the chocolate; this encourages even melting.
Step 2
Heat two-thirds of the chocolate in a double boiler over low heat. Stir regularly to prevent it from burning.
Step 3
Once melted, remove from the double boiler and add the remaining third of chopped chocolate. Gently stir until all the chocolate has melted.
Step 4
Check the consistency. If needed, gently reheat in the double boiler. Your chocolate is ready when it is smooth and glossy.
My Chef’s Tip
To check for the right consistency, dip a spatula into the chocolate: a thin layer should cling and harden quickly.
Pairing Beverage
A creamy hot chocolate or a café au lait pairs perfectly with your chocolate creations.
Additional Information
The technique of tempering chocolate without a thermometer is often utilized by amateur chocolatiers who prefer not to invest in professional equipment. It relies on the principle of melting and cooling by adding an un-melted element.
