The Easiest Way to Temper Chocolate

Hey Roksana, while 'tempering chocolate' is a challenging task, I was fortunate to learn this skill from a skilled Belgian pastry chef when I was just 18 years old. We prepared for an international food exhibition, and due to the lower standards back then, I won a gold medal and was the first in the chocolate category. This was my only award from food competitions.

To temper chocolate, you'll need to use high-quality couverture chocolate, specifically brands like Callebaut, Valrhona, Barry, and Becolade. Cheaper chocolate like Hersheys or flavored chips are not suitable for this process.

Essential Tools for Tempering Chocolate

The key tools you'll need include a stainless steel bowl that can be heated over a pan of hot water, a good IR instant read thermometer, and a few silicon spatulas. If using callets, you can skip the chopping step, but be careful not to let water or steam splash into the melting chocolate.

Best Brands for Couverture Chocolate

Callebaut is a popular brand of couverture chocolate commonly used in Europe. Other excellent brands include Valrhona, Barry, and Becolade. Be cautious of chocolates with very high cocoa solids. For dark chocolate, 55% is suitable for many applications; however, for more advanced temping, you can try 70-80% cocoa solids.

The cost of couverture chocolate can range from ￡12 to ￡42 per kg, as seen in the case of Valrhona Noir Guanaja 70.

Creating Flavored Truffle Fillings

When making truffle fillings, you may need to flavor them with alcohol, nuts, desiccated fruits, or cream. In such cases, it's recommended to use high-cocoa solid chocolate to balance the flavors and ensure a stable filling.

Simple Steps to Melt Chocolate

Here's the easiest way to melt your chocolate:

Chop your chocolate bar into small pieces. Place the chocolate in a glass bowl and set it aside. Fill a larger container with water and heat it on a gas stove. When the water is boiling, reduce the heat. Set the glass bowl containing chocolate over the heated water, making sure not to let the bowl touch the water or steam. Wait for the chocolate to melt, then use a spoon to gently stir it until it's completely smooth.

With practice, you'll master the art of tempering chocolate. This skill not only enhances the appearance of your chocolate products but also improves their texture and shelf life. Happy chocolate tempering!