Ignore the Masterchef myths! Melting (and re-melting) the world’s most popular sweet treat need not place you in a sticky situation. To show you just how easy it is, we got confectionary kings Cadbury to spill their tips to temper chocolate in the microwave.
Why do I need to temper chocolate?
Tempering chocolate is an essential step if you want to achieve that perfect, professional finish in your confectionery creations. Supermarket chocolate is pre-tempered, which gives it a shiny, smooth appearance and a satisfying snap when broken. This pre-tempering is what allows the chocolate to look and feel so appealing straight out of the package.
However, once you melt chocolate, whether for coating, molding, or baking, you need to temper it again to restore these desirable qualities. This process is crucial because, during melting, the cocoa butter crystals within the chocolate break down and lose their structured arrangement. If you skip tempering after melting, your chocolate can develop a dull, matte finish or even streaks known as ‘blooming’ as it cools and sets.
Tempering is particularly important when you’re making your own chocolate treats or aiming to give your desserts a glossy, professional finish. Without tempering, your chocolate may lack the perfect snap and shine, resulting in a less appealing end product.
So, what happens once tempered chocolate is melted?
When chocolate is melted, the carefully arranged cocoa butter crystals are disrupted. This disruption can lead to a condition called ‘blooming,’ where the chocolate develops unsightly white streaks or spots on its surface. Blooming occurs because the cocoa butter crystals rise to the surface as the chocolate cools, creating a surface that looks unappealing and dull. Although blooming doesn’t affect the flavour of the chocolate, it significantly impacts its visual appeal and texture.
Tempering helps to rectify this by re-establishing the proper arrangement of cocoa butter crystals. During the tempering process, the melted chocolate is carefully cooled and then reheated to specific temperatures to encourage the cocoa butter crystals to form correctly. This process ensures that the chocolate maintains a smooth, glossy finish and avoids the dreaded white streaks. Properly tempered chocolate not only looks professional but also provides the satisfying snap and melt-in-the-mouth texture that is so desirable in high-quality chocolate confections.
How to temper chocolate in the microwave
Tempering chocolate – including the new Cadbury Dairy Milk Velvet range – in the microwave is surprisingly simple. Here’s how you can do it:
- Chop the chocolate: Start by finely chopping 400g of chocolate. The finer the pieces, the more evenly it will melt.
- Microwave in intervals: Place the chopped chocolate in a microwave-safe bowl. Microwave for 30 seconds, then stir. Continue microwaving in 15-second intervals, stirring in between, until about two-thirds of the chocolate is melted.
- Stir to temper: Remove the bowl from the microwave and stir continuously. The residual heat will melt the remaining chocolate, bringing it to the perfect temperature without overheating.
- Check temperature: For the best results, ensure your chocolate is at the right temperature. Dark chocolate should be between 31-32°C, while white or milk chocolate (Cadbury Dairy Milk Velvet included) should be between 28-29°C. A kitchen thermometer will be your best friend here!
