Tempering Chocolate

Uh oh, do I feel a new hobby coming on? I always thought tempering chocolate was a task too difficult for me to take on, especially without fancy equipment. Maybe it’s just after years of practicing patience in baking and a better understanding of sugar that I am able to tackle chocolate.

Armed with my digital thermometer this was my process:

  • Melt couverture chocolate in a bain marie up to 120° F
  • Seed it with some tempered chocolate around 85°
  • Bring temperature down to 80°
  • Bring it back up to 89-90°
  • All while stirring like crazy to make sure those beta crystals were thoroughly distributed.

Will you believe that it worked?! I certainly didn’t. I tested the chocolate for fingerprints, melting, blooming, and many other suspects of untempered chocolate a million times, but they never showed up.

Then, after seeing my candied meyer lemon cake last week, my friend Natalie came over to candy some more citrus from her backyard trees. We candied grapefruit, orange, blood orange, and lemon. Of course, I had to try dipping these in chocolate as well. I might create a tutorial on how to candy citrus if there is interest (let me know by leaving a comment!). It’s simple and straightforward with satisfying results. Perhaps a great homemade Valentine’s gift!

{ 6 comments… read them below or add one }

Jenny @ BAKE January 27, 2014 at 10:43 pm

I’ve always been put off tempering chocolate because it seemed to difficult too. Maybe I’ll have to give it a go one of these days! I would love to see how you made you candied citrus slices, I tried a few weeks ago and they just went soggy!

Reply

Sara / Matchbox Kitchen February 5, 2014 at 11:17 am

Initially mine came out soft but I stuck them in the oven at 200 F for an hour and they dried out substantially. I’ve heard that it can take a few days for them to dry out so the oven speeds it up!

Reply

Regina Miller January 28, 2014 at 4:28 am

Just wanted to say your blog is lovely! Awesome recipes and pictures. Congrats and thanks for sharing!

Reply

Sara / Matchbox Kitchen February 5, 2014 at 11:16 am

Thank you so much!

Reply

Ashlae January 28, 2014 at 3:32 pm

Have you tried the food processor tempering method? LIFE. CHANGING.

Reply

Sara / Matchbox Kitchen February 5, 2014 at 11:16 am

I have not! Thank you for sharing, definitely going to try it soon.

Reply

Leave a Comment

Previous post:

Next post: