Tempering chocolate
Rhonda Gordon, Special to The Gazette
Wednesday, December 14, 2011
For a sweet treat this holiday season, how about making chocolate dipped treats? To give chocolate a shine and gentle “snap” when bitten into, the chocolate must be tempered. Foods often dipped in chocolate include nuts, dried fruits, strawberries, cookies, and more.
Tempering is a process of heating and cooling chocolate to a specific temperature. It helps prevent melting and gives a smooth, glossy, hard finish. It also helps prevent chocolate bloom.
There are two types of bloom. Fat bloom occurs when fat crystallizes on the surface. It can occur due to fluctuating room temperatures or incorrect heating and cooling technique, humidity, drafts, or inadequate stirring. Sugar bloom occurs when moisture in the air reacts with surface sugar. This type of bloom can occur when the chocolate is stored in damp conditions and then exposed to dry conditions. The two types of bloom can be distinguished by feeling the chocolate. Fat bloom will feel greasy. Chocolate should be stored at room temperature.
What kind of chocolate is best for dipping candies? A high fat content in the chocolate gives better results. Purchase high quality chocolate for best results. Baking chocolate tends to be too low in fat content.
As with all candy, the weather affects results. Too much humidity prevents solidification. Check the weather forecast and pick a day that will be clear and cool with low humidity.
How much chocolate is tempered also affects results. It is recommended to use a minimum of 1-1/2 pounds for tempering. Lesser amounts can cause quick temperature changes. This amount typically covers 90 3/4-inch centers.
How to Temper Chocolate
There are three methods to temper chocolate. They include tabliering, seeding and the cold-water method.
- Tabliering: Chop the block of chocolate into small pieces. This speeds melting. Place the chocolate in a double-boiler. Melting should not be done over direct heat. Stir the chocolate constantly for even melting and to prevent scorching. Use a wooden or heat-resistant plastic spoon or spatula. A metal utensil conducts heat away from the chocolate.
Use a candy thermometer to monitor temperatures. Heat the chocolate to 115 to 120 degrees and hold for 30 minutes, stirring constantly. Remove from heat and place about one-third of it on a marble slab. Scrape the chocolate back and forth to cool it to 80 degrees. It will crystallize and thicken. Add this back to the remaining two-thirds. Warm it slowly to between 85 to 90 degrees. It is now ready to use for dipping. Repeat this process if the temperature rises above 91 degrees.
Seeding: A variation of tabliering. This method uses tempered chocolate that is melted in a double boiler. Remove from heat and add more unmelted chocolate. Cool the chocolate to 80 degrees and stir for 2 minutes. Reheat to 85 to 90 degrees. It is now ready for dipping.
Cold-water Method: Melt the chocolate and cool by placing the bowl in a larger bowl of ice water. This replaces the marble slab. The chocolate must be stirred while placing in the ice water because it sets immediately. Reheat to 85 to 90 degrees for dipping.
Non-tempered coatings are easy to use because they do not require tempering. These coatings are known as “coating chocolate” and “confectionery coating.” They are not true chocolate. The cocoa butter is replaced with other fats such as hydrogenated palm kernel, lecithin, soy, or cottonseed oil. They are available in white, milk and dark chocolate flavors. They are best used for glazes or decorations. While they are easy to use, they lack true chocolate flavor.
Here are some more candy recipes that have come to the office after the first article. I have to give credit for these recipes to Judy Patton. Enjoy the theme of chocolate.
Chocolate Nut Toffee
1 cup chopped pecans or walnuts
1/2 cup butter
3/4 cup brown sugar
6 oz. pkg. Chocolate Chips
Spread nuts or bottom of 8 inch square buttered pan. Boil butter and sugar together seven minutes, stirring constantly. Pour immediately over nuts and let stand a few minutes. Spread chocolate chips on top. Place bread board over pan to keep in heat. When chocolate has softened spread evenly. Refrigerate and when chocolate has hardened turn candy out on board and break into pieces.
Old Fashioned Rock Candy
2 cups of sugar
1 cup water
3/4 cup white syrup
Flavorings of choice (peppermint, cinnamon, wintergreen)
Food colorings
Cook to 300 degrees, remove from heat and add 1/4 to 1/2 teaspoon oil flavoring and any color of food coloring. Use 1/2 teaspoons of oil for cinnamon, 3 drops of oil of peppermint, or 3 drops of oil of wintergreen.
Pour into 9-x-9-inch greased pan. Cool until film is visible then score with edge pancake turner, taking care not to break film. Continue scoring until you break pieces apart.
traceygraham (Tracey Graham) says...
Another great article by Lyon County K-State Research Extension Agent Rhonda Gordon.
January 7, 2012 at 8:45 p.m. ( permalink | suggest removal )