Most of us remember wearing an apron and standing at the kitchen counter with tip-toed feet. Trying to learn what our parents were cooking or pretending to help because all we wanted was a chocolate chip cookie from the batch of cookies being prepared in the oven. You see, making those cookies from scratch is not an easy task, especially when you are not a big fan of baking. I am sure most of us would have failed miserably. However, everything is worth giving a try.

In this post, we will talk about one step that infuriates and irritates the hell out of people – tempering. Something about this word is intriguing and many of us think that it’s just chocolate paste used for dipping cookies. Trust me, tempering is fun but it requires a technique. To relax you can smoke some of the best delta-8 flower and then begin the process.

So let’s dive right into the world of tempering and understand what the term means. 

Also Read: How to Eat Healthy on a Budget

What is tempering?

You need to first understand that tempering is a technique mixed with a little bit of science. We are talking about art and science combined together to form a product that is more consistent, stronger, and smooth. Obviously to achieve the same results you have to first understand how to cool and heat the chocolate evenly. For instance, look at the tempered glass. If you break a tempered glass it will break into even pieces. But a standard glass will just shatter into several distorted pieces. Simply put, tempered glass behaves are more predictable than the standard glass. Similarly, tempered chocolate breaks with finesse, does not alter the texture, melts perfectly, and it has a brilliant shine. 

Why is tempering necessary? 

If you’ve ever tried making chocolates you might have noticed one thing, without tempering the chocolate looks dull and dusty-looking particles start to set over the chocolate mixture. This is quite similar to the discoloration that occurs due to shifting in temperature. The discoloration is caused because the moisture in the chocolate evaporates and eventually leads to spots. But it has to be noted that despite discoloration the chocolate will still taste the same, unless, of course, you have stored the chocolate for a long period of time. 

Also, the essence of chocolates disappears as soon as tiny unsighted spots appear on the exterior surface. So, no matter how long you have been craving chocolate, you will find discolored chocolate unappealing. This also means that when you are making chocolate candies, cookies or even simple chocolate, make sure that you keep the temperature under control. It might sound complicated in the beginning but trust me it is an achievable goal. Now, let us look at the different ways of tempering chocolate. 

Temper chocolate by using the seeding method

It is believed that the easiest method to temper chocolate is with the help of a tempering machine. However, this method is a little traditional and requires finely chopped pieces of chocolate. Now, when you temper chocolate with the help of seeding method it means that you are adding finely chopped pistoles to already melted chocolate. Basically, this method is a replacement for methods like cold-water bath and marble surface. 

Adding stable crystalized chocolate to the mixture means lowering the existing temperature and enabling regular crystallization. So, let us dive right into the concept of tempering and see how you can perfectly temper chocolate. But wait, first note down the tools you will need for tempering. You will need 440g of chocolate, a kitchen thermometer, saw-edged knife, food processor with a blade attached and a spatula. 

How to prepare tempered chocolate?

First and foremost, take the serrated knife and a chopping board and then chop three-quarters out of the 400g chocolate piece. But before you do that don’t forget to keep the quality of the chocolate in mind. Usually, chocolate rich in cocoa butter is considered good quality chocolate for tempering. So, purchase chocolate rich in cocoa and then slice 300 gm of the chocolate into fine pieces and cut the remaining of the chocolate (100g) with the help of a bladed food processor. 

Next, place the roughly chopped pieces in a separate bowl and then fill half of the saucepan with hot water. Put the chocolate-filled bowl on top of the saucepan and make sure it does not rest on the water. Now, heat the water in medium heat, don’t let the water boil, and then keep stirring the chocolate until it melts completely. After the chocolate has melted check the temp of the molten chocolate with the help of the kitchen thermometer. The temperature should be between 55C-58C for a dark, 45-50C for white and then remove the chocolate from the heating process. 

Furthermore, move on and set two-thirds of the molten chocolate aside in a different bowl and store it in a warm place. Mix the remaining chocolate with the chopped quarters, stir constantly. Soon after, re-check the temperature and then add the melted chocolate that we kept aside into the current mixture. Keep stirring until you reach the right temperature. Which is 31C-32C for dark chocolate and 28C-30C for white or colored chocolate? Once you reach the right temperature you can stop and make chocolate chip cookies or even simple chocolate out of the mixture.