How to Temper Chocolate

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How to Temper Chocolate....5

Temper chocolate helps to achieve that thick, rich and shiny balance for the perfect dessert. Learn the art of tempering chocolate from a chef in this free video about cocoa desserts.

Part of the Video Series: How to Temper Chocolate
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Video Transcript

Hi, I'm Dennis Mandragonna, chef at Porters Neck Country Club and today we're going to temper chocolate. You will need chocolate, chocolate comes in a lot of different varieties, the cocoa butter, anywhere from thirty to fifty-two percent, fifty-four percent. This is fifty-four percent chocolate, it has, it's the amount of cocoa butter that's in the chocolate. You'll need a thermometer, you can use a candy thermometer. I use a laser to get accurate readings, right away. Spatulas, marble board, this is how you temper chocolate. To get good quality, dark, gourmet chocolate, put it over a double boiler, medium high heat, let it melt. A hundred and fifteen degrees, take it off. Marble board, take about two-thirds of it out. And what we're going to do is, just distribute the cocoa butter, evenly. It'll thicken up, it'll get shiny. We want to bring it down to about eighty degrees, eighty-four degrees. The laser thermometer helps to give you an accurate temperature and quickly, without having to wait to reading it, an instant read thermometer. Then in scrape, take the rest of it, which is, this is filling it, up a hundred degrees, ninety-five, a hundred degrees added to it. Just look at this shine, it's beautiful. And it's ready, I'm Dennis Mandragonna, chef at Porters Neck Country Club and that's tempered chocolate.


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