Basic Techniques

Tempering Couverture Chocolate
Tempering chocolate gives it a glossy finish and a hard crisp consistency. If it is not tempered before use it will be poor streaky colour and it may develop a bloom on the surface, making it look unappetising.

To temper chocolate:
1. Break the couverture in small pieces into a bowl

2. Stand the bowl over simmering, NOT boiling, water and stir the chocolate - do no beat it - until it is melted.

3. Take the bowl away from the heat and stand in cold water whilst continuing to stir.

4. Return the bowl to the pan of simmering water and heat until it reaches a temperature of 88 deg F or 31 deg C then remove it from the pan.

5. Test a spoonful of chocolate by spreading it on a cool surface covered with greaseproof paper or on a marble slab. It should set within 5 minutes. If it does not set, repeat steps 3 and 4, testing the chocolate again at the end of the process.

6. While you are using the chocolate, keep it at a steady 88 deg F or 31 deg C.

Melting Chocolate
The golden rule for melting chocolate is don't rush. The traditional way to do it is in a pan over a bowl of simmering water as described above for tempering.

The easy way to do it, with no danger of it boiling and spoiling, is in the microwave. For about 4ozs (or 100gm) of chocolate, leave in the microwave on full power for about one minute. Take it out and stir it well but not vigorously. If it isn't quite melted, put it back for maybe 20 or 30 seconds, then stir again.

Even with a larger amount of chocolate, I would only leave it in the microwave initially for about one or one and a half minutes before stirring.

If you do burn the chocolate (the phone rings, your baby cries and you leave it on the simmering pan), you may be able to save it by stirring in vegetable fat like Trex or butter. The best thing is not to burn it, though.

Storage
Chocolate should be stored in a cool dry place (68 deg F, 20 deg C) and it should not come into contact with water at any time, unless of course a recipe specifically requires it. It should not be stored in a refrigerator.

Keep it away from strong flavoured foods and keep it well wrapped.

Copyright © 2001 - Carol Fisher