Hướng dẫn tạm thời cho chocolate

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Chocolate Tempering Guide

Temperature curves and methods for perfectly tempered chocolate every time.

Seed Chocolate Needed
66.7 g
(approximately 1/3 of total weight)

Temperature Curve

1Melt
115120°F
4649°C

Gently melt 2/3 of chocolate over double boiler, stirring constantly

2Cool
8082°F
2728°C

Remove from heat. Stir in remaining 1/3 chopped chocolate (seed method) to bring temperature down

3Reheat
8890°F
3132°C

Briefly return to low heat until working temperature is reached. Test by dipping a knife tip

Recommended Methods

  • Seed method (recommended)
  • Tabling / marble method
  • Microwave method (25% power, 15 sec intervals)
Tempering Test

Dip a small piece of parchment or a knife tip into the chocolate. Properly tempered chocolate will set at room temperature (68-72°F) within 3-5 minutes with a glossy, streak-free finish. If it streaks or takes too long, re-temper.

Tool Information

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🍳 Cooking & Food
Type
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