Whether you’re planning to make the perfect chocolate cake, cook for the family, or are planning a romantic night in with your significant other, one things for certain- you can’t go wrong with chocolate.
Undoubtedly, there is an ever-present fascination surrounding plated creations with a personalised touch, and it’s for this reason the creators of the finest Belgian chocolate-Callebaut- have put together some fun (and fool-proof) hacks for tempering chocolate for The Carousel. They are ideal for taking your favourite sweet treats, or desserts to the next level.
Traditionally consider a complex process, tempering’s main objective is to create a smooth, glossy texture that has an irresistible snap once set. Perfect for covering your favourite fruits or coating your desired desserts, tempering allows the cocoa butter to crystallise within the chocolate, and you only need a microwave and spatula to be successful.
Top Tips For Making Tempering Chocolate
– Always melt chocolate in a plastic bowl as glass has the tendency to retain heat that can potentially ruin the heat sensitive tempering process
– Always microwave the chocolate in intervals of 30-seconds, stirring generously between each interval. This will allow you to control the temperature of chocolate, in which is vital in keeping the cocoa butter together, for a glossier finish.
– It’s important to never melt the chocolate completely. Once you can see that approximately half the bowl of chocolate has began to melt, start to stir generously to melt the remaining half of chocolate in the bowl.
– To test if the chocolate is tempered correctly, dip a small piece of baking paper into the mixture, shaking off any excess. The chocolate should set at room temperature.
-Tempered chocolate will reduce in size slightly when cooled, which makes removing from moulds a simple process, if you’re looking to be creative and make your very own chocolates.
By following these simple chocolate hacks, you can transform your next dinner party with friends, or romantic night in, whilst impressing even the fussiest of sweet-tooths.