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CHECKING TEMPERING Chocolate melts best at temperatures between 104 and 113 F (40 and 45 C).
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Never melt chocolate directly over a heat source.
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Use an indirect heat source like a hot water bath so the chocolate reaches a temperature of 104 to 113 F (40 to 45 C).
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This is the perfect temperature to begin tempering.
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Tempering is important because it determines the final gloss, hardness, and contraction of the chocolate.
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When you melt chocolate, the molecules of fat separate.
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In order to put them back together, you temper it.
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There are a variety of ways to do it.
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One of the easiest ways to temper it is to place it in the microwave for 30 seconds at a time on high power until the chocolate is melted.
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Be very careful not to overheat it.
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Be careful; the chocolate will not look like it has melted because it retains its shape.
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The chocolate should be only slightly warmer than your bottom lip.
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You may still see lumps in it but, don't worry; the residual heat of the chocolate will melt them.
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You can also use an immersion blender to break up the lumps and start the recrystallization process.
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Usually, the chocolate begins to set (recrystalize) along the side of the bowl.
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As it begins to crystallize, mix those crystals into the melted chocolate and they will begin the recrystallization process.
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Jacque Torres likes to use glass bowl because it retains the heat and keeps the chocolate tempered a long time.
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Another way to temper chocolate is called seeding.
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In this method, tempering is achieved by adding small pieces of unmelted chocolate to melted chocolate.
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The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate but is usually one fourth of the total amount.
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Torres usually uses an immersion blender to mix the two together.
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A simple method of checking tempering is to apply a small quantity of chocolate to a piece of paper or to the point of a knife.
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If the chocolate has been correctly tempered it will harden evenly and show a good gloss within five minutes.
