1. CHOCOLATE CONFECTIONS FROZEN DESSERTS
Tempering Chocolate

2. What is Tempered Chocolate?
Tempering means to improve the consistency, durability or hardness of a substance by heating and cooling it. Tempered chocolate is glossy, has a firm finish and melts evenly around body temperature. It is chocolate at its best, and tempered chocolate is what most quality chocolate candies, candy bars and bon bons are made out of.

4. Why Temper Chocolate?
Create candies and bars, elevate cookies and desserts
Gives desirable texture and appearance
Adds extra decorative elements to desserts

5. How to Temper Chocolate
Tempering is done by melting chocolate between F so the crystals in the cocoa butter break down.
The crystals that start to form when the chocolate is cool are stable crystals contained in the cocoa butter of chocolate. They provide structure for the chocolate to become shiny, smooth and have a good “snap” when it is set. Chocolate that has not been tempered or that has been improperly tempered will look flat or discolored. It will lack the sharp “snap” of tempered chocolate.

6. Materials Bain Marie or Saucepan and Metal Bowl Ice Bath
Rubber Spatula
Thermometer
Chocolate!
Parchment Paper
Materials

7. How to Temper Chocolate
Weigh out chocolate, reserve ⅓ of the total weight in a separate bowl
Set up a double boiler with a bain marie or sauce pan and bowl
Bring the water in saucepan to a simmer
Add ⅔ of the chocolate shavings to the double boiler, melt until 118F for Dark Chocolate, 112F for Milk Chocolate

9. How to Temper Chocolate
Remove the bowl from the double boiler, wipe excess water from the bottom of the bowl (water is chocolates worst enemy)
Add the reserved ⅓ of chocolate into the melted chocolate, stir until smooth and chocolate reaches 89-90F for Dark Chocolate, 86-88F for Milk Chocolate

12. How to Temper Chocolate
If the temperature of your chocolate drops too low, slowly reheat it over the bain marie until it reaches its proper temperature of 89-90F for Dark Chocolate, or 86-88F for Milk Chocolate
Test chocolate with a streak on parchment paper, if set, it will start to change color uniformly and harden
Your chocolate is in temper and ready to use
Maintain the tempered chocolate at these temperatures using both an ice bath and the bain-marie as needed