May it be for candies, decorations or any sort of desserts, melting chocolate has its science and knowing it is very useful.
Tempering chocolate consists in melting your chocolate in very low temperatures, (between 110º and 115º F) then bringing its temperature down depending of the type of chocolate you’re using.
It’s way easier than it sounds! so continue reading for a step-by-step guide on how to do it.
An un-tempered chocolate will take longer to harden compared to tempered chocolate, and when it does, it will look dull, with a whitish coat on it.
It’s definitely fine to eat, but it won’t look as appetizing and shiny as tempered chocolate.
Here are some tips for the perfect chocolate melting:
On the Stove:
If you don’t own a candy thermometer and this is a one-time thing, so you don’t want to invest in one, there’s another way, even though it’s less accurate and perfect, but your chocolate will still gleam and snap.
This method used the microwave, so it’s super fast and simple:
And that’s it! now you can apply all your knowledge in many different recipes using melted chocolate: