A cocoa chocolate temper gauge is used in the production of well temper chocolate. It works by calculating the “temperature of a certain standard weight of cocoa butter as it crystallizes in a controlled manner when chilled in a temperature-controlled manner.”
To begin, the temperature that must be attained should be taken from the fridge. A thermometer can be used but this is not advised. Instead, simply heat up half a cup of room temperature water and place this in a pot with one cup of melted dark chocolate, which should be at room temperature.
After allowing the chocolate to cool down, the temperature must be measured using a bar of thermometer to be placed on the chocolate. This will be used as the starting point for the calibration procedure.
Temper chocolate will take about one minute to complete. Once it has been done, remove the thermometer from the chocolate pot and wait until it reaches its melting point, then place the thermometer on top of the chocolate.
How to Temper Chocolate: Best 4 Steps
Once this point has been reached, the chocolate should be allowed to set up, which can take anywhere between five to seven minutes depending on the temperature. Once it is done, remove the thermometer from the chocolate and allow it to set again before measuring again.
Once the temperature has been measured and recorded, it can be compared to a scale to determine if the chocolate is tempering properly. If the level is not correct, the chocolate may be too hard or brittle to be used in cooking or baking.
Once all of this has been completed, you will need to allow the chocolate to harden up a little more before it is ready for use in cooking or baking. Once the chocolate is soft enough, it can then be added to baking recipes and used to create ganache and mousse.
Temper chocolate comes in many different grades, so you will have to do some investigating before making your decision on what grade to buy. Most grades will be able to withstand the normal temperature in most kitchens.
How To Temper Chocolate Like A Pro
Temper chocolate has become incredibly popular over the past few years and can be found in almost any grocery store. It is often sold by the pound and is usually cheaper than regular chocolate.
If you want a higher quality chocolate, then it would be best to buy it by the case. However, if you cannot afford to do this, there are several places online that offer a variety of this type of chocolate at a great price.
Another good way to ensure that you have the best quality of chocolate is to buy it in bulk. Some websites offer it as a bulk to consumers, however they will charge a lot higher than other retailers who offer it at a lower cost.
When it comes to buying in bulk, you will also have to pay shipping costs as this is added on to the shipping price. If you are purchasing from a wholesaler, this will usually be cheaper than if you were purchasing in a retail outlet.
When buying in bulk, you will have to remember that the darker the chocolate, the less expensive the chocolate is going to be. Therefore, if you are buying a large amount of chocolate, it is advisable to look for a retailer that offers the lowest possible price. If you can, try to find them by using an online retailer.
Many people think that using a retailer will mean that you will have to worry about quality of chocolate. However, this is not always the case. As long as the retailer has a reputation for offering good quality products, you can still get a better deal than buying it in a traditional shop.
How to Temper Chocolate in 2020
Tempering chocolate is the process of heating and cooling chocolate so you can then use it to shape and mould.
If you’re looking to create your own chocolate shapes and slabs at home, you must temper chocolate! If you try to simply melt and set chocolate you’ll encounter a number of problems… Firstly, the chocolate can ‘bloom’ and white, unappetising patches appear instead of the lovely gloss you probably want to achieve. Secondly, when it cools, you won’t get the lovely snap if you attempt to break it in half and finally, it’ll be really difficult to remove the chocolate from any mould you put it in. A total dairy nightmare.
So tempering is the solution! It’s easy and definitely not something you should be afraid of. Follow this guide and make use of our awesome video, where will show you exactly how it’s done.
What You Will Need
Chocolate of course! Different chocolates have different melting and setting points so we’ll tell you what to do depending on your use of white, milk and dark.
A catering thermometer.
A glass bowl.
When you’re tempering chocolate, you’ll need to start with more chocolate than what you’ll actually need at the end. So whatever quantity you need, increase the amount slightly.
Break up ¾ of the chocolate into a bowl and the other ¼ into a fridge.
Melt your chocolate. You have two options here.
Option 1: Place the bowl over a pan of gently simmering water. Ensure the water doesn’t touch the bowl. Stir until melted.
Option 2: Use the microwave and heat the chocolate in 30-second blasts, taking it out in between to stir.
Whichever way you use, you want to get your chocolate to 46°C.
The next step is to lower the temperature of the chocolate from 46°C to 26°C. Again there are a couple of options for you depending on what you have available.
Option 1: The traditional method is to pour it over marble (or any cool, clean, metallic surface) and move it around with a spatula. Once it reaches 26°C spoon it back into the bowl.
Option 2: Take the ¼ of cold chocolate out of the fridge. Chop it up into small pieces and use it to lower the temperature to 26°C by stirring it in bit by bit. This will help you to eventually reach the ideal temperature.
The last step is to bring the temperature of the chocolate back up. Using the same methods that you used to melt the chocolate, heat it up.
Depending on the type of chocolate, these are the temperatures you need to achieve:
Be very careful at this stage! If you go over your final temperature goal, you will have to bring the chocolate back down to 26°C by going back to step 3.
Use moulds or simple tricks to shape your chocolate however you like.
Once this is done, you shouldn’t even need to put the chocolate in the fridge. It should set at room temperature (unless you’re in a very hot country.)