Tempering Chocolate

Tempering is the process of melting and cooling chocolate through specific temperatures to form stable cocoa butter crystals (form V). Properly tempered chocolate sets with a glossy sheen, a clean snap and doesn't develop the dull grey bloom of untempered chocolate. Vegan dark chocolate (most dark chocolate is naturally vegan) tempers identically to milk chocolate.

Step-by-Step: Tempering Chocolate

1. Finely chop 200g good-quality vegan dark chocolate (70%+ cacao). Reserve 60g aside.
2. Melt the remaining 140g in a heatproof bowl over simmering water (not touching the water), stirring gently, until it reaches 50 - 55°C.
3. Remove from heat and add the reserved chopped chocolate. Stir constantly until it melts and the temperature drops to 27°C.
4. Briefly return to the heat, stirring, until it rises back to 31 - 32°C. Use immediately.
5. Test temper: dip a piece of baking paper in and leave at room temperature for 3 minutes. Properly tempered chocolate sets quickly, shiny and with a snap.

Chef's Tips

• Water is the enemy of chocolate - even a drop will cause it to seize. Ensure all equipment is completely dry.
• A digital probe thermometer is essential for tempering - guessing by eye is unreliable.
• If the chocolate goes grainy (seized), add vegetable oil a teaspoon at a time and stir - it will smooth out but won't temper.

Related Techniques