How To Temper Chocolate

How To Temper Chocolate. Adjust the temperatures for milk and white chocolate per chart below. Stir constantly to prevent hot spots.

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Depending on how powerful your microwave is, you may need to shorten or extend the bursts of time you melt your batch. Turn the heat down to low and place the bowl on top of the pan of hot water (the bowl should never touch the water). By adding more of a fatlike molecule naturally found in cocoa butter to melted chocolate, they quickly and easily produced a batch with the ideal hardness. *The following temperature directions applies to dark chocolate only.

Be very careful not to overheat it.

Take the chocolate out of the microwave and stir well to distribute the temperature throughout.

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This temperature unlocks the fatty acid crystals. The couverture may just have started to melt or might be just warming up. Stir occasionally so it melts evenly.

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