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Tempering Chocolate

Working with chocolate you need to be a bit patient. Patience is therefore my very first piece of advice, especially tempering the chocolate. In terms of temperature when it comes to heating, crystallization, and cooling the chocolate, it varies. In this post, I summarize the temperature of processing the different kinds of chocolate.

Milk chocolate

  1. Heating: 40-45 degree Celsius.
  2. Crystallization: When the dark chocolate reaches 40-45 degree Celsius, remove from the heat and let it cool down to 27 degree Celsius. Then reheat it to 29-30 degree Celsius. Maximum temperature for reheating is 32.5 degree Celsius.
  3. Cooling: 8-12 degree Celsius.

Dark chocolate

  1. Heating: 45-50 degree Celsius.
  2. Crystallization: When the dark chocolate reaches 45-50 degree Celsius, remove from the heat and let it cool down to 27 degree Celsius. Then reheat it to 31-32 degree Celsius. Maximum temperature for reheating is 34.5 degree Celsius.
  3. Cooling: 8-12 degree Celsius.

White chocolate

  1. Heating: 45 degree Celsius.
  2. Crystallization: When the white chocolate reaches 45 degree Celsius, remove from the heat and let it cool down to 27 degree Celsius. Then reheat it to 28-29 degree Celsius. Maximum temperature for reheating is 31.5 degree Celsius.
  3. Cooling: 8-12 degree Celsius.
Note: This guideline is based on ‘Callebaut’ a famous Belgium chocolate brand.

Tips

The tricky part for processing chocolate is heating and crystallization. You must be extremely cautious about the temperature. Heating chocolate with double boiler may take long time. You have to continuously stir the chocolate because the heat comes from the bottom.  Before the chocolate reaches the maximum heating temperature by 0.1 degree Celsius, remove from the heat immediately. The heat is still collected in the chocolate, and slightly increases by 0.1 degree Celsius. This way, you are making sure that the temperature will not exceed the maximum limit.

You can keep the left over chocolate by leaving it cooled down at the room temperature. Once the chocolate becomes harder, you can keep it in a clean container and store in a dry and cool place.  You can reuse the left over chocolate by heating it up again to its maximum reheat temperature instead of the heating temperature. Then you can continue the same process as you did with the new chocolate.

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