Tempered Dark Chocolate, How To Temper Dark Chocolate

by Tarla Dalal

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ટૅમ્પર્ડ ડાર્ક ચોકલેટ ની રેસીપી - ગુજરાતી માં વાંચો (Tempered Dark Chocolate, How To Temper Dark Chocolate in Gujarati)

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Be it brownies or be it ice-creams , a drizzling of tempered chocolate always raises the standards of the dessert.

This recipe throws light on how to melt chocolate perfectly in a double-boiler, so you get a smooth sauce without any charring or burning. Tempered chocolate can be used hot or at room temperature as a topping or as an ingredient in the preparation of various chocolaty desserts like Peanut Butter Bites , White Chocolate Praline Rocks and many more.

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Tempered Dark Chocolate, How To Temper Dark Chocolate

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Preparation Time: 2 mins Cooking Time: 5 mins Total Time: 7 mins 1Makes 1 cup (14 tbsp )
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Ingredients

1 cup roughly chopped dark chocolate

Method

Heat enough water in a saucepan and allow it to boil.
Once the water starts boiling, put the dark chocolate in a heat resistant bowl and place it over the saucepan, taking care that the base of the bowl is not in contact with the water.
Cook it on a medium flame for 4 to 5 minutes, while stirring continuously or till the chocolate melts completely and resembles a smooth sauce.
Use immediately or cool the chocolate to room temperature and use as required.

Handy tip:

At room temperature, the chocolate will neither be warm nor cool. To test the temperature of the chocolate, touch it with the back of your finger.

Tempered Dark Chocolate, How To Temper Dark Chocolate recipe with step by step photos

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What is melted dark chocolate made off?

What is melted dark chocolate made off? melted dark chocolate is made from 1 cup roughly chopped dark chocolate.

What is dark chocolate?

This is what dark chocolate looks like. Dark Chocolate is made by processing a mixture of cocoa, fat-like cocoa butter and sugar. It has more of cocoa, with little or no milk, which is what gives it a dark colour and intense flavour. The percentage of cocoa in these chocolate slabs ranges from 70% to 99%. For home use, it is reasonable to buy 70% dark chocolate. You can use semi sweet chocolate provided it does have cocoa butter mentioned in the ingredients. The cocoa butter is what melts when dark chocolate is heated.
Chop it into uniform pieces so that we can melt it. Mare sure you don't have very big pieces. We are using 125 grams of dark chocolate which will give us 1 cup chopped dark chocolate.

Making melted dark chocolate

To make melted dark chocolate we will be double boiling the chocolate. To do that we will first heat enough water in a saucepan and allow it to simmer on a medium flame. Fill only 50% water in the saucepan.

Then place a steel pan or oven proof glass bowl over the simmering water taking care that the base of the pan is not in contact with the water.
Put the 1 cup roughly chopped dark chocolate.
This is an image of our steel pan placed over a saucepan.
Gently stir the chocolate with a spatula for 2 minutes till the chocolate melts. This is an image taken at 1 minute of cooking.
At 2 minutes your dark chocolate is melted and ready.

Use immediately or cool the chocolate to room temperature and use as required.

Tempering chocolate using a thermometer

We will be taking 200 grams dark chocolate and chopping into small pieces.
Divide the chocolate into 3 parts, 130 grams to double boil and the balance 50 grams and 20 grams to add to the melted chocolate while it’s cooling in stages.
We will double boiling the dark chocolate. To do that we will first heat enough water in a saucepan and allow it to simmer on a medium flame. Fill only 50% water in the saucepan. You will also need a steel pan or oven proof glass bowl over the simmering water. Given below is a shot of the saucepan and steel pan.
Heat 130 grams chopped chocolate to 46C (115 F) while stirring continuously. Image 1 of the chocolate melting at 38C. NOTE : buying a cooking thermomter is cheap. We got in on Amazon India site for Rs 400.

Image 2 of the chocolate melting at 41C.
Our chocolate is now melted to 45C. Don't exceed this temperature. Take the saucepan off the flame.
Now add 50 grams of dark chocolate and keep stirring. This will help cooling the chocolate.
When the temperature reaches 35C, add the remaining 20 grams chocolate and keep stirring to bring the temperature down.
Keep stirring to cool the chocolate.

In the hot heat of Indian summer we put the pan in a steel thali filled with chilled water. That is the only way the temperature of the chocolate came down 25C. At this point your tempered chocolate is ready.