Chocolate tempering is an important step if you are going to make chocolates, peanut brittle or a chocolate bar, for example. If you skip this step and use only melted chocolate, you will get a different result. The chocolates do not shine, melt in your hand or the peanut butter bars have a grainy texture and sometimes turn white.
With or without thermometer
Tempering chocolate with a thermometer provides greater accuracy and the chances of going wrong are significantly less than if you temper chocolate without thermometer. When tempering chocolate without a thermometer, you do it more by feel and that doesn't always turn out well, because you don't know the exact temperature.
Sous vide
Sous vide is a technique in which food is cooked in a water bath at a constant, relatively low temperature for a long time. Sous vide is a French term that literally means "under vacuum. Chocolate tempering can also be done with the sous vide technique.
- Heat water to 46 °C using a sous vide device
- Chop the chocolate small and put it in a sous vide bag
- Place the chocolate bag in the sous vide container and leave it in the water without air until everything is melted ( /- 5 minutes)
- Remove the bag from the water and gently squeeze the chocolate through the bag
- Place the bag back in warm water
- Lower the temperature of the sous vide machine to 27°C. You can speed this up by adding ice if necessary
- When the temperature of 27 °C is reached, raise it again to 32 °C. Leave the chocolate at this temperature again /- 5 minutes, taking the bag out every other minute to gently squeeze it
- After 5 minutes, you can remove the bag from the water. Dry the bag completely and then cut a small piece from the corner of the bag. Now your chocolate is tempered and you can start making various decorations!
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