by Christopher Jones
We need to use chocolate on various occasions at home. For that reason, we need to temper our store-bought chocolates. In this article, we will see how to temper chocolate in a microwave oven.
Before we learn temper chocolate in a microwave oven at home, we need to know what exactly tempering chocolate is.
When we say we are tempering chocolate, we cool our chocolate after we heat it in a certain way. Inside the cocoa butter, there are crystals. If we do the tempering process correctly, the crystals are rearranged differently from when we cool chocolate after heating. The chocolate which has been tempered correctly will give a shine, it becomes hardened in the room’s temperature, and when we bite it, there will be a snapping sound.
When the temperature rises above 95 degrees Fahrenheit, the chocolate melts, losing its original temper. The result is soft and dull-looking chocolate that will not set. The tempering process at home in the microwave oven is very simple. You will just need a few tools, that’s it.
On the one hand, we have our real chocolate, and on the other hand, we have fake compound chocolate. Without reading ingredients, we will not be able to tell them apart. So, we have to select real chocolate with cocoa butter as one of the original constituting ingredients for our tempering process.
It is possible to work with fake chocolate too, but it will not give you the snapping sound like the real chocolate gives. From a mold made in polycarbonate, the fake chocolate will be able to release itself. Besides, fake chocolates need a lot higher temperature to melt than real chocolates. Real chocolate tends to melt away the moment it enters your mouth. It needs your body temperature to melt. But compound chocolate will not melt in your mouth. You have to chew properly.
Semisweet Callebaut is a common choice as it is not too expensive and standard. Its 54 percent contains cocoa solids, and 36 percent is cocoa butter. An increasing amount of cocoa solid will give you increasingly thicker chocolate. There are dairy and sugar in white and milk chocolates.
We temper chocolate to do decoration of various kinds and also remaking chocolate. When we temper chocolate, it gives us a shiny product that is very snappy to bite. Tempered chocolate is very easy to handle, and chefs at the pastry department use this to their advantage and do many kinds of chocolate manipulation and decoration. If we temper our chocolate, our chocolate will not lose shine and will not look dusty and chalky.
We must remember that the trick to perfect tempering is the control of the temperature. It is ok if the temperature does not cross above the recommended degrees. If we have to work with bigger chocolate, then we need to chop it up into very fine pieces.
If the temperature of my chocolate is too much, we can work with it by using a seeding method. In this process, we put our chocolate in a separate bowl and add chocolate that is unmelted to the hot melted one we have prepared so far; and then keep stirring until the mixture cools off and the temperature drops to 9 degrees Fahrenheit.
Now that we have learned how to temper chocolate in a microwave oven, we all can try doing it at home and try out various decorations and newer flavors of chocolate. It is fun when we do it at home with family members. I hope the readers will give this a try and enjoy a kitchen time of their own.
About Christopher Jones
Chris is an avid traveler and a gastronome.
He used to live for years in Europe and has far reached to many humble corners of Asia.
While at it, he never stopped seeking for the local cuisine to try some.
His favorite motto is "how can one live well, travel well, and work well without having good food every time?"
Chris received his MBA at University of San Francisco at the age of 24.