Reviews (2)
Add Rating & Review
Martha Stewart Member
Rating: Unrated
11/04/2010
when I set the bowl over the saucepan, do i place it in the pan or hold it over it? what happens when the chocolate cools under 88 degrees? Do I have to just reheat it? or do I have to temper it all over again?
Martha Stewart Member
Rating: Unrated
11/04/2010
when I set the bowl over the saucepan, do i place it in the pan or hold it over it? what happens when the chocolate cools under 88 degrees? Do I have to just reheat it? or do I have to temper it all over again?
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Tempered Chocolate
Credit:
Bryan Gardner
Recipe Summary
prep: 25 mins
total: 25 mins
Yield: Makes 1 cup
Ingredients
Ingredient Checklist
3/4 pound bittersweet or semisweet couverture chocolate, such as Valrhona or Callebaut, chopped
Cook's Notes
How to Faux-Temper ChocolateBring a saucepan containing 2 inches of water to a simmer. Turn off heat; place a metal bowl containing chocolate over saucepan; stir until chocolate melts. Remove bowl from saucepan, stir in 1 tablespoon vegetable oil or shortening, and use immediately. Transfer finished candies to the refrigerator to harden when done, and store them in the refrigerator until ready to serve.
Gallery
Tempered Chocolate
Credit:
Bryan Gardner
Recipe Summary
prep: 25 mins
total: 25 mins
Yield: Makes 1 cup
Gallery
Tempered Chocolate
Credit:
Bryan Gardner
Tempered Chocolate
Credit:
Bryan Gardner
Tempered Chocolate
Recipe Summary
prep: 25 mins
total: 25 mins
Yield: Makes 1 cup
Recipe Summary
prep: 25 mins
total: 25 mins
Yield: Makes 1 cup
prep: 25 mins
total: 25 mins
prep:
25 mins
total:
Yield: Makes 1 cup
Makes 1 cup
Ingredients
Ingredients
- 3/4 pound bittersweet or semisweet couverture chocolate, such as Valrhona or Callebaut, chopped
Directions
Place 1/2 pound chocolate in a metal (or other heatproof) bowl. Bring a saucepan containing 2 inches of water to a simmer, then turn off heat. Set bowl of chocolate over saucepan (don’t let bottom touch the water) and let melt, stirring gently with spatula until chocolate registers 118 degrees to 120 degrees on thermometer. Remove bowl; cover saucepan to keep water warm.
Add remaining 1/4 pound chocolate to bowl, stirring constantly until chocolate registers 82 degrees on thermometer. Remove any unmelted pieces of chocolate with spatula. Line bottom of bowl with a kitchen towel and return to saucepan, stirring constantly until chocolate registers 88 degrees to 90 degrees. (The towel will help ensure the chocolate does not climb above 90 degrees, which would cause it to “bloom” when set.) Use immediately, stirring frequently while using to maintain temper and prevent streaking once chocolate hardens. If tempered chocolate thickens too much during use, place over simmering water again, stirring, 2 to 3 seconds.
Cook's Notes
How to Faux-Temper ChocolateBring a saucepan containing 2 inches of water to a simmer. Turn off heat; place a metal bowl containing chocolate over saucepan; stir until chocolate melts. Remove bowl from saucepan, stir in 1 tablespoon vegetable oil or shortening, and use immediately. Transfer finished candies to the refrigerator to harden when done, and store them in the refrigerator until ready to serve.
Cook’s Notes
How to Faux-Temper ChocolateBring a saucepan containing 2 inches of water to a simmer. Turn off heat; place a metal bowl containing chocolate over saucepan; stir until chocolate melts. Remove bowl from saucepan, stir in 1 tablespoon vegetable oil or shortening, and use immediately. Transfer finished candies to the refrigerator to harden when done, and store them in the refrigerator until ready to serve.
Reviews (2)
Add Rating & Review
Martha Stewart Member
Rating: Unrated
11/04/2010
when I set the bowl over the saucepan, do i place it in the pan or hold it over it? what happens when the chocolate cools under 88 degrees? Do I have to just reheat it? or do I have to temper it all over again?
Martha Stewart Member
Rating: Unrated
11/04/2010
when I set the bowl over the saucepan, do i place it in the pan or hold it over it? what happens when the chocolate cools under 88 degrees? Do I have to just reheat it? or do I have to temper it all over again?
Reviews (2)
Add Rating & Review
Add Rating & Review
Martha Stewart Member
Rating: Unrated
11/04/2010
when I set the bowl over the saucepan, do i place it in the pan or hold it over it? what happens when the chocolate cools under 88 degrees? Do I have to just reheat it? or do I have to temper it all over again?
Martha Stewart Member
Rating: Unrated
11/04/2010
when I set the bowl over the saucepan, do i place it in the pan or hold it over it? what happens when the chocolate cools under 88 degrees? Do I have to just reheat it? or do I have to temper it all over again?
Rating: Unrated
All Reviews for Tempered Chocolate
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Tempered Chocolate
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
