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Elspeth | Chocolatier on Instagram: "Tempering chocolate- part 3 of experiments with chocolate Ever gotten stuck on how to temper chocolate? It’s not bad chocolate it’s bad tempering…. Here’s how to fix it. Chocolate contains cocoa butter, which can crystallise in several forms. Only Form V provides shine, snap, and stability. Without proper temperature control, unstable crystals form first, leading to fat bloom as they reorganise and push fat to the surface. Tempering ensures stable crystals fo
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Why and how to temper chocolate Tempered Dark Chocolate: 10 oz (283g) dark chocolate 1. Place 8 oz (227g) of dark chocolate in a heat proof bowl and melt gently over a water bath or in a microwave. 2. Make sure not to have the heat too high so that the chocolate never goes above 120F (49 C). 3. As soon as the chocolate reaches 120F (49 C), remove it from the heat and stir in roughly 1 oz (28g) of the reserved dark chocolate that came already tempered in the package. 4. Stir constantly until the
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