EigenAnalysis

Most chocolatiers often avoid tempering by hand because besides the fact that it’s difficult to master, it’s prone to external factors. Of course, tempering machines make things easy but that does not in any way reduce the value of manual tempering. Even today, when the chocolate industry is growing exponentially, there are some discerning customers who swear on handmade chocolates only.

Tempering machines are automated and hence with their microprocessor, maintain temperatures accurately. Artisan chocolatiers sweat it out to supply handmade chocolates to more discerning chocoholics. These artisans temper the chocolates by a process called tabliering, a technique which relies on a smooth heat-absorbing surface like a marble slab for cooling the chocolate.

Moisture spoils the results of tabliering and therefore it’s imperative to keep the equipment and everything else absolutely dry. If it’s not done, “seizing” may make the chocolate lumpy and it’ll be unfit for dipping and molding. Over-heating and freezing can also cause “seizing” to occur.

The process commences with cutting a pound of chocolate into strips. Equipment like a knife, chopping board, spatula, mixing bowl, double boiler, thermometer that can measure up to 82F and cookie sheets will also be needed. Dry with a paper towel to keep away moisture.

The chocolate strips are melted on the upper pan of the double boiler and water is boiled on the lower pan at medium heat. Slowly increase the temperature to 108-115F (depending on the chocolate type), stirring the chocolate continuously. A mixing bowl is used for keeping the melted chocolate but while transferring it to the bowl make sure the pan bottom is dry. While pouring, the chocolate must flow easily and must not be lumpy.

2/3 of this melted chocolate or mush is worked with a spatula, spreading and folding on a marble slab until the chocolate reached a cool of 80-82 degrees F. The remaining 1/3 chocolate must not lose its temperature of 100 degrees F as well.

Once the 2/3 is cooled, the remaining chocolate is also mixed in, worked upon and cooled to 80-82 degrees F. While reheating, dark chocolate is reheated to 88-90 degrees F, semi-sweet chocolate to 86-88 degrees and milk chocolate to 82-84 degrees. When your chocolate hardens and acquires a glossy patina around the spatula after drying the latter for five minutes, it is completely tempered. Dipping and molding can follow.

Not maintaining specific temperatures will lead to repeating tempering. You can set the tempered chocolate in a bain-marie briefly to let it stay tempered longer while caution against moisture continues.