During the tempering, cocoa butter chocolate assumes a stable crystalline form. This guarantees a perfect product finish with a satin shine and a delicious break (sound). This also makes the chocolate to contract during cooling, which makes it much easier to unmold.

How to TEMPER the chocolate?

To temper the chocolate, melt 2/3 of the required amount. To do this, break the bar into pieces or scrape it with a knife and put it in the microwave for 30 seconds. Stir and return to the microwave for another 30 seconds (on high power). Repeat the process until it melts completely. Usually 1 minute is enough, but it will depend on your microwave, the amount of chocolate, well, it can vary.
Chocolate all melted, without a single piece, now it's time to use that 1/3 that was left. Chop into pieces as small as possible and throw into the melted chocolate. Stir, stir A LOT, until all the chocolate is melted. It looks like it won't melt, but it does (it's not in the microwave, okay? It's just stirring, on the “muque”). Place a drop of chocolate on the lower lip, if the sensation is cold, it is ready to be used.

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Written by

thaismassa

Functional chef, physical educator, graduate in sports nutrition.
The perfect triangle of healthy living =)