Tempering chocolate: finicky, difficult, a disaster waiting to happen—the adjectives go on. But it doesn’t *have* to be that way. Our foolproof guide:
To turn chocolate into the beautiful, glossy, dippable, moldable, smooth ingredient of your dessert dreams, it needs tempering. “Tempered chocolate has that nice sheen,” explains Alina Muratova, “It will snap.” The former pastry chef for the Washington State Convention Center quit her job in November 2019 to start a wholesale pastry company for hotels and restaurants.
When chocolate isn’t tempered properly, Muratova explains, “It might not set up, or if it does, it will crumble.” To help you avoid this, Muratova shared her process and tips. “Tempering seems intimidating,” she admits. “But once you try it a couple times, it just clicks.”Photography by Belle Morizio
If you don’t have a microwave, you can also do this in a double boiler over low heat. Make sure that the bowl doesn’t touch the water below, advises Muratova, because contact with the boiling water will create uneven heat. Timing will depend on how much chocolate you are melting, but it shouldn’t take more than ten minutes to reach 115 degrees.Photography by Belle MorizioMuratova’s favorite method for cooling the chocolate is also the easiest, if you have a marble surface.
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