temper temper

this was the method me and sarah used when we first started making chocolates at limerick market in 2002. a useful method if you are wanting to temper small quantities of chocolate at home. this is the easiest way we have found for tempering chocolate for decorations and chocolate treats at home without using machines or marble slabs.
1. melt the chocolate
very slowly melt the chocolate in a large bowl over a pan of barely simmering water. this is called the bain marie method. make sure the bowl fits tightly to stop any steam from the pan escaping and condensing into the chocolate. it is also important that the bowl doesn’t touch the hot water as this will cause the chocolate to melt to a too higher temperature. it is best to use little chocolate chips as they melt quickly and evenly. stir to ensure the chocolate melts evenly. if you insist on using a thermometer make sure the temperature doesn’t exceed 45˚c.
2. cool the chocolate
as soon as the chocolate is entirely melted remove it from the pan of water and stir well. add in to the chocolate approximately 1/4 of the weight of the original chocolate in fresh unmelted chocolate chips and stir them in. the aim is for all these chocolate chips to melt into the warm melted chocolate. it is very important that these fresh chocolate chips are tempered so make sure they are an even colour and don’t have a grey bloom on them. you want the tempertature to go below 32˚c but cooler than 28˚c and you’ll begin to find it becoming to thick to work with.
3. checking your temper
stir the mixture is tempered by thinly spreading a little of the chocolate on to a sheet of greaseproof paper and popping it into the fridge for a couple of minutes. the chocolate should set to a glossy shine and crack cleanly as you break it. if it doesn’t stir in a few more chocolate chips and test again.
4. keeping your temper
work quickly as the chocolate will set fairly fast once it is tempered. to keep it workable you can dip the bowl briefly into a larger bowl of very hot water and stir well. once again make sure the water doesn’t come into contact with the chocolate. if the chocolate sets entirely you can remelt it and start the process again.

uses

this is a great method for tempering chocolate for dipping homemade truffles or sarah’s fresh market fudge to give them a crisp, brittle chocolate coating to contrast delightfully with the soft and yielding centre.
perfect for decorating cakes and cupcakes
great for making chocolate decorations
ideal for getting tempered chocolate for making homemade chocolate lollipops.

it is great method for small amounts but if you use larger quantities regularly and the method above has you losing your temper it may be worth investing in a small tempering machine. they are fairly pricey, about the same as a good ice cream maker. the small, but perfectly formed little machine from vantage house was a great investment and gave us many years of service.