The best temperatures for tempering chocolate

Chocolate should be stored in a cool, dry place away from direct sunlight. A dark cupboard is a suitable option. Avoid storing it in the refrigerator, as the high humidity can cause the chocolate to develop a white bloom. The ideal temperature for storing chocolate is between 15-18 ºC. Therefore, we recommend keeping it at room temperature in the coolest area of your home.

Chocolate should be melted gently to prevent burning. Ztove’s temperature control is perfect for this task. Set the pot to 50 ºC and add the chocolate. The chocolate will melt slowly without overheating. Once melted, you can temper it or use it for chocolate mousse, brownies, or other desserts.

If you don’t have Ztove, you can melt the chocolate in a microwave or using a double boiler. However, exercise caution with both methods. In the microwave, it’s easy to overheat the chocolate and cause it to burn. Therefore, use short intervals of 10-20 seconds, stirring in between. When melting chocolate using a double boiler, be careful not to let any water come into contact with the chocolate, as it can cause the chocolate to seize and become unusable.

If chocolate is not tempered correctly or is stored at too high a temperature, the cocoa butter can separate from the unstable crystals formed in the chocolate. The cocoa butter will appear as a white or gray layer on the surface of the chocolate. It does not look as nice, but the chocolate is still fine to eat.

Ruby chocolate is a newer variety of chocolate distinguished by its pinkish-red hue and fruity, slightly acidic taste. It was first introduced in 2017 and is made from the ruby cocoa bean, which is a cocoa bean able to undergo the process required to produce ruby chocolate. Ruby chocolate is tempered at the same temperature as dark chocolate, i.e., 31-32 ºC.

Gold chocolate has experienced a surge in popularity. However, unlike dark chocolate, milk chocolate, white chocolate, and ruby chocolate, which are distinct types of chocolate, gold chocolate can be best characterized as a flavour variation.

Gold chocolate is essentially a caramelized version of white chocolate. It has a golden colour and a caramel-like taste. To balance its sweetness, a hint of salt is often incorporated into the chocolate. Gold chocolate is tempered at the same temperature as white chocolate, i.e., 27-28 ºC.

Cocoa butter is a fat extracted from cocoa beans. It has a neutral flavour on its own but plays a vital role in giving chocolate the right consistency, both at room temperature and when it melts in the mouth.

You can find chocolate coating where some of the cocoa butter has been replaced with other vegetable fats, resulting in a different melting point and a different texture when consumed. The pros for this type is that tempering is not required, you only need to melt it gently. However it does not taste as nice as real chocolate.

If you add extra cocoa butter while tempering chocolate, you will achieve a more fluid consistency, which can be advantageous when dipping cookies, chocolate truffles, etc. in the chocolate.

No, chocolate does not normally contain gluten. However, it may be produced in a factory where gluten-containing raw materials are handled and therefore it can contain traces of gluten. Some chocolates also have added ingredients that contain gluten, e.g. biscuit pieces. Therefore, always check the label of the specific chocolate.