
Tempering Chocolate
Can you temper chocolate with Ztove? The answer is yes! And it’s really simple.
Correctly tempered chocolate is shiny, has the right snap and doesn’t melt as quickly in your hands. If you are casting chocolate in moulds, it´s important to use tempered chocolate to ensure that the chocolate releases from the mould.
There are several methods for tempering chocolate, in this case we have chosen to use the seeding method. This means that we melt ⅔ of the chocolate and then add unmelted chocolate. When tempering chocolate, the goal is to promote the formation of the desired type of crystals in the chocolate. By adding unmelted chocolate, which already has the right crystal structure, it promotes the formation of the desired crystals in the melted chocolate, while at the same time lowering the temperature of the chocolate.
Dark, light and white chocolate are all slightly different in composition, so they also need to be brought up to different temperatures. Therefore, this recipe is divided in three sections, depending on which chocolate you are tempering. The procedure, apart from the temperatures, is the same for all three chocolate types.
Ingredients
Tempered Chocolate
Dark chocolate 70%
Milk chocolate
White chocolate
Steps
Tip - preparation
Tempering of dark chocolate
Tempering of milk chocolate
Tempering of white chocolate
Notes
There is not specified a precise amount of chocolate in the recipe, just temper the amount you need.
It’s essential that everything is completely dry. The slightest bit of water on the utensils will cause white spots on the chocolate.
You will need chocolate that has already been tempered such as chocolate chips or chopped chocolate. Almost all chocolate you can buy is already tempered.