Cooks In Combitherm Ovens
Never worry about tempering chocolate wrong again using this recipe.
Tempering consists of heating the chocolate to a specific temperature as a result of which the cocoa butter it contains is brought to the most stable crystalline form resulting in hard, shiny chocolate.
Chocolate melts best at temperatures between 104°F - 113°F (40°- 45°C).
This is the perfect temperature to begin tempering.
Grate or chop the desired amount of chocolate.
Place two-thirds of the chocolate in a pan cover with plastic wrap and heat @ 113°F (45°C) in an Alto-Shaam oven or warmer.
Tip can be done the night before and finished in the morning.
Chocolate should reach 110°–113°F (43°- 45°C).
Cool to 95°–100°F (35°- 38°C).
Add the remaining chocolate to the pan, stirring until melted.
Work the molten chocolate on a heat-absorbing surface, such as a marble slab the chocolate will cool to about 81 °F (27 °C).
Then heat chocolate to 88 °F (31 °C)
The chocolate is now ready to be used for molding candies, coating, or dipping.
view a video of procedure
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