{"id":26249,"date":"2025-05-13T12:04:38","date_gmt":"2025-05-13T10:04:38","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=26249"},"modified":"2025-07-11T13:47:58","modified_gmt":"2025-07-11T11:47:58","slug":"how-to-temper-chocolate","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/how-to-temper-chocolate\/","title":{"rendered":"How to temper chocolate ?"},"content":{"rendered":"<div id=\"attachment_12883\" style=\"width: 810px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-12883\" class=\"wp-image-12883 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/tempe%CC%81rage-du-chocolat-pour-de%CC%81coration-en-chocolat.jpg\" alt=\"How to temper chocolate over a double boiler for decoration\" width=\"800\" height=\"800\"><p id=\"caption-attachment-12883\" class=\"wp-caption-text\">Chocolate decorations made with tempered chocolate<\/p><\/div>\n<p>Tempering chocolate is a crucial technique that gives it a smooth, glossy finish, a satisfying snap, and easy unmolding. Knowing <strong>how to temper chocolate<\/strong> properly involves carefully melting and cooling it to control cocoa butter crystals. Whether you\u2019re making molded chocolates or decorative elements like those in the praline mousse cake, it ensures the perfect texture and a professional look.<\/p>\n<p>Poorly tempered chocolate will look dull, feel sticky to the touch, melt too quickly, and be difficult to unmold. In contrast, well-tempered chocolate creates thin, glossy shells that release easily from silicone or polycarbonate molds. It also allows you to make beautiful chocolate rings and other decorative elements for your mousse cakes or desserts.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-12898 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/cerclage-et-bague-en-chocolat-pour-entremets.jpg\" alt=\"Tempered chocolate rings \" width=\"800\" height=\"600\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/cerclage-et-bague-en-chocolat-pour-entremets.jpg 800w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/cerclage-et-bague-en-chocolat-pour-entremets-300x225.jpg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/cerclage-et-bague-en-chocolat-pour-entremets-768x576.jpg 768w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/cerclage-et-bague-en-chocolat-pour-entremets-500x375.jpg 500w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/cerclage-et-bague-en-chocolat-pour-entremets-585x439.jpg 585w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<h2>How to Temper Chocolate ?<\/h2>\n<p>Tempering chocolate is a key step to achieving a glossy, snappy, and stable finish that unmolds perfectly. It also allows you to create a wide range of chocolate decorations: rings, tiles, twists, bands, shells, and more.<\/p>\n<p>Essential Rules to Follow :<\/p>\n<ul>\n<li><strong>No water contact:<\/strong> Even a drop of water can cause the chocolate to seize, making it thick and unusable for tempering.<\/li>\n<li><strong>Use a thermometer:<\/strong> It\u2019s essential for accurately monitoring each temperature stage.<\/li>\n<li><strong>Choose high-quality couverture chocolate:<\/strong> Preferably in callets (chips), or finely chopped if using a bar.<\/li>\n<li><strong>Don\u2019t temper less than 300 g of chocolate:<\/strong> Smaller quantities are difficult to keep at the right temperature unless you plan to use it all at once.<\/li>\n<\/ul>\n<h3>How to Melt Chocolate :<\/h3>\n<ul>\n<li><strong>Double Boiler Method:<\/strong> Place the chocolate in a heatproof bowl set over a saucepan of simmering (not boiling) water. The bottom of the bowl should not touch the water. Melt the chocolate slowly, removing the bowl if needed to avoid exceeding the melting temperature.<\/li>\n<\/ul>\n<p>Be careful not to overheat the chocolate, as it can seize, becoming grainy, thick, and unusable.<\/p>\n<ul>\n<li><strong>Microwave Method:<\/strong> Place chocolate pistoles or finely chopped chocolate in a microwave-safe bowl. Heat in short bursts of 10-20 seconds, stirring well between each interval to ensure even melting and to prevent burning.<\/li>\n<\/ul>\n<p>Steps of Tempering :<\/p>\n<ul>\n<li><strong>Melting:<\/strong> The chocolate is completely melted and smooth.<\/li>\n<li><strong>Pre-crystallization:<\/strong> It is cooled down to a specific temperature, depending on the type of chocolate.<\/li>\n<li><strong>Working:<\/strong> It is gently reheated to its working temperature.<\/li>\n<li><strong>Crystallization:<\/strong> The chocolate is left to set at room temperature in a cool, dry place.<\/li>\n<\/ul>\n<h3>Tempering Techniques :<\/h3>\n<ul>\n<li><strong>Double boiler method:<\/strong> The traditional and precise approach.<\/li>\n<li><strong><a href=\"https:\/\/gateauetcuisinerachida.com\/en\/easy-chocolate-tempering-using-mycryo-seeding\/\">Seeding method<\/a>:<\/strong> Add unmelted chocolate to the melted chocolate to bring the temperature down more quickly and encourage proper crystal formation.<\/li>\n<li><strong>Using Mycryo:<\/strong> Mycryo is powdered cocoa butter. It helps stabilize melted chocolate and encourages the formation of the right cocoa butter crystals without the need for traditional cooling methods. Just add about 1% of Mycryo (1 g per 100 g of chocolate) once the chocolate has cooled to the pre-crystallization temperature. This method is quick, reliable, and perfect for small batches or home use.<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-12911 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/de\u0301coration-en-chocolat-tempe\u0301re\u0301.jpg\" alt=\"how to make chocolate decoration\" width=\"800\" height=\"600\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/de\u0301coration-en-chocolat-tempe\u0301re\u0301.jpg 800w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/de\u0301coration-en-chocolat-tempe\u0301re\u0301-300x225.jpg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/de\u0301coration-en-chocolat-tempe\u0301re\u0301-768x576.jpg 768w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/de\u0301coration-en-chocolat-tempe\u0301re\u0301-500x375.jpg 500w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/de\u0301coration-en-chocolat-tempe\u0301re\u0301-585x439.jpg 585w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<h2>Video method<\/h2>\n<p><iframe src=\"\/\/www.youtube.com\/embed\/hnBTcXJxVOk\" width=\"560\" height=\"314\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<h2>Equipment:<\/h2>\n<ul>\n<li>A mixing bowl or heatproof bowl<\/li>\n<li>A saucepan<\/li>\n<li>A regular or offset spatula<\/li>\n<li>A probe or infrared (laser) thermometer<\/li>\n<\/ul>\n<h2>Ingredients:<\/h2>\n<p><span style=\"background-color: #f7e7d7;\"><strong>NB:<\/strong> See the temperature curves for the different chocolates and the printable recipe card at the end of the article. You can save them.<\/span><\/p>\n<ul>\n<li>A minimum of 300 g of couverture chocolate <strong>(<\/strong>Valrhona milk chocolate here)<\/li>\n<\/ul>\n<h2>Preparation steps :<\/h2>\n<p>Melt the chocolate gently over a double boiler (here, milk chocolate).<\/p>\n<p>Place the chocolate in a heatproof bowl set over a saucepan of hot water. The bottom of the bowl should not touch the water, which must stay at a simmer, not a boil.<br \/>\nStir occasionally with a spatula.<\/p>\n<p><strong>Heat the milk chocolate to 44-45\u00b0C (111-113\u00b0F)<\/strong> Remove the bowl from the heat once the chocolate reaches around 41\u00b0C (106\u00b0F) , as the temperature will continue to rise slightly off the heat.<br \/>\nIf needed, briefly return it to the double boiler to bring it up to 44-45\u00b0C.<\/p>\n<p>\u26a0\ufe0f <strong>Do not exceed 45\u00b0C (113\u00b0F) for milk, white, or colored chocolate<\/strong>, and <strong>55\u00b0C (131\u00b0F) for dark chocolate.<\/strong><br \/>\nRefer to the tempering curves shown above for more precision.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-12893 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/tempe\u0301rage-du-chocolat-pour-de\u0301cor-en-chocolat.jpg\" alt=\"Method for tempering chocolate in a double boiler\" width=\"800\" height=\"400\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/tempe\u0301rage-du-chocolat-pour-de\u0301cor-en-chocolat.jpg 800w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/tempe\u0301rage-du-chocolat-pour-de\u0301cor-en-chocolat-300x150.jpg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/tempe\u0301rage-du-chocolat-pour-de\u0301cor-en-chocolat-768x384.jpg 768w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/tempe\u0301rage-du-chocolat-pour-de\u0301cor-en-chocolat-585x293.jpg 585w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p><strong>Cool the chocolate down to 27-28\u00b0C (80-82\u00b0F).<\/strong><br \/>\nTransfer the bowl to a cold water bath to speed up the cooling process. Once it reaches around 33\u00b0C (91\u00b0F), begin stirring regularly (this is called &#8220;stirring to promote crystallization&#8221;) until it drops to 27\u201328\u00b0C.<\/p>\n<p><strong>Reheat to the working temperature: 29-30\u00b0C (84-86\u00b0F)<\/strong>.<br \/>\nPlace the bowl back over a lukewarm water bath, or use a hair dryer to gently warm it to the ideal working temperature.<\/p>\n<p>\u26a0\ufe0f Do not exceed 30\u00b0C (86\u00b0F), or you\u2019ll have to restart the tempering process from scratch.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-12892 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/tempe\u0301rage-du-chocolat-au-bain-marie.jpg\" alt=\" chocolate temperature curve for glossy chocolate\" width=\"800\" height=\"800\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/tempe\u0301rage-du-chocolat-au-bain-marie.jpg 800w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/tempe\u0301rage-du-chocolat-au-bain-marie-300x300.jpg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/tempe\u0301rage-du-chocolat-au-bain-marie-150x150.jpg 150w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/tempe\u0301rage-du-chocolat-au-bain-marie-768x768.jpg 768w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/tempe\u0301rage-du-chocolat-au-bain-marie-500x500.jpg 500w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/tempe\u0301rage-du-chocolat-au-bain-marie-585x585.jpg 585w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>To test whether the chocolate is properly tempered, dip a teaspoon into it and place it on your work surface. The chocolate should begin to set within 3 minutes, becoming firm and matte without any whitish streaks.<\/p>\n<p>The chocolate is now ready to use. <strong>Maintain the working temperature 29 &#8211; 30\u202f\u00b0C (84-86\u00b0F)<\/strong>&nbsp;by regularly placing the bowl over a warm double boiler<br \/>\nMake sure the water doesn\u2019t exceed 34\u202f\u00b0C (93\u202f\u00b0F), or you risk overheating and breaking the temper.<\/p>\n<h2><img decoding=\"async\" class=\"aligncenter wp-image-12899 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/Tempe\u0301rage-du-chocolat-au-lait-.jpg\" alt=\"how to test if chocolate is properly tempered\" width=\"800\" height=\"400\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/Tempe\u0301rage-du-chocolat-au-lait-.jpg 800w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/Tempe\u0301rage-du-chocolat-au-lait--300x150.jpg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/Tempe\u0301rage-du-chocolat-au-lait--768x384.jpg 768w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/Tempe\u0301rage-du-chocolat-au-lait--585x293.jpg 585w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><br \/>\nChocolate Decorations<\/h2>\n<h3>Chocolate cake collar or ribbon<\/h3>\n<p>Pour a little tempered chocolate onto a strip of acetate (collar), cut to match the circumference of your cake ring (add about 2\u202fcm to help close the strip easily).<\/p>\n<p>Spread the chocolate evenly using an offset spatula. Aim for a thin but not too thin layer, if it\u2019s too thin, the ribbon may break when handled. Use a back-and-forth motion and remove any excess chocolate.<\/p>\n<p>If the layer seems too thin after spreading, simply add a bit more chocolate and gently smooth it out again.<\/p>\n<p>Lift the strip using the tip of a knife, then carefully run it between your thumb and index finger to wipe the edges and remove any excess chocolate.<\/p>\n<p>Place the strip on a clean surface, then slide it slightly to ensure the sides are clean and to prevent smudging. Gently slip the blade of a knife underneath to keep it from sticking to the surface.<\/p>\n<p>Scrape the table to collect any remaining liquid chocolate and keep it in a warm double boiler to maintain its working temperature.<\/p>\n<p>As soon as the chocolate starts to turn matte and no longer leaves marks when touched, place a second strip of acetate of the same size on top. Wrap everything around your cake ring, slightly overlapping the ends of the strips, and secure them with a piece of tape.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-12897 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/cerclage-en-chocolat-tempe\u0301rage-du-chocolat.jpg\" alt=\"technique for making a chocolate ribbon \" width=\"800\" height=\"800\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/cerclage-en-chocolat-tempe\u0301rage-du-chocolat.jpg 800w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/cerclage-en-chocolat-tempe\u0301rage-du-chocolat-300x300.jpg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/cerclage-en-chocolat-tempe\u0301rage-du-chocolat-150x150.jpg 150w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/cerclage-en-chocolat-tempe\u0301rage-du-chocolat-768x768.jpg 768w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/cerclage-en-chocolat-tempe\u0301rage-du-chocolat-500x500.jpg 500w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/cerclage-en-chocolat-tempe\u0301rage-du-chocolat-585x585.jpg 585w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>Place the cake ring with the chocolate collar (strip of acetate) on a tray and let it set for several hours, ideally overnight. You can also prepare it several days in advance if needed.<\/p>\n<p>The next day, gently remove the acetate strip, then take off the cake ring and the inner acetate collar. Carefully wrap the chocolate band around your dessert, slightly expanding it if needed.<\/p>\n<p>If needed, you can trim the ends using a heated knife.<\/p>\n<p>For a more creative design, you can punch holes into the chocolate collar. To do this, heat a frying pan, place piping tips of your chosen size in it, then gently press them into the chocolate to make clean cut-outs.<\/p>\n<p>Make sure to wipe the piping tip clean between each use.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-12909 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/cerclage-en-chocolat-troue\u0301-pour-de\u0301coration-entremets.jpg\" alt=\"how to make chocolate collar for cake\" width=\"800\" height=\"800\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/cerclage-en-chocolat-troue\u0301-pour-de\u0301coration-entremets.jpg 800w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/cerclage-en-chocolat-troue\u0301-pour-de\u0301coration-entremets-300x300.jpg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/cerclage-en-chocolat-troue\u0301-pour-de\u0301coration-entremets-150x150.jpg 150w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/cerclage-en-chocolat-troue\u0301-pour-de\u0301coration-entremets-768x768.jpg 768w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/cerclage-en-chocolat-troue\u0301-pour-de\u0301coration-entremets-500x500.jpg 500w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/cerclage-en-chocolat-troue\u0301-pour-de\u0301coration-entremets-585x585.jpg 585w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<h2>Chocolate Tempering Curves:<\/h2>\n<h3>Dark Chocolate Tempering Curve<\/h3>\n<div class=\"pcrstb-wrap\"><table style=\"border-collapse: collapse; width: 78.7013%; height: 228px;\">\n<tbody>\n<tr>\n<td style=\"width: 100%; border-style: solid; background-color: #f7e7d7;\">\n<ul>\n<li>Melt the chocolate in a double boiler between <strong>50\u00b0C and 55\u00b0C (122\u00b0F and 131\u00b0F)<\/strong>. Do not exceed 55\u00b0C (131\u00b0F).<\/li>\n<li>Remove from the double boiler and cool it down to <strong>28\/29\u00b0C (82\u00b0F and 84\u00b0F)<\/strong>.<\/li>\n<li>Raise the temperature to <strong>31\/32\u00b0C (88\u00b0F and 90\u00b0F)<\/strong>, the &#8220;working temperature.&#8221;<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n<h3><strong>Milk Chocolate Tempering Curve<\/strong><\/h3>\n<div class=\"pcrstb-wrap\"><table style=\"border-collapse: collapse; width: 78.4416%;\">\n<tbody>\n<tr>\n<td style=\"width: 100%; border-style: solid; background-color: #f7e7d7;\">\n<ul>\n<li>Melt the chocolate in a double boiler between <strong>40\u00b0C and 45\u00b0C (104\u00b0F and 113\u00b0F)<\/strong>.<\/li>\n<li>Remove from the double boiler and cool it down to <strong>27\/28\u00b0C (81\u00b0F and 82\u00b0F).<\/strong><\/li>\n<li>Raise the temperature to <strong>29\/30\u00b0C (84\u00b0F and 86\u00b0F)<\/strong>, the &#8220;working temperature.&#8221;<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n<h3><strong>White Chocolate Tempering Curve<\/strong><\/h3>\n<div class=\"pcrstb-wrap\"><table style=\"border-collapse: collapse; width: 78.4416%;\">\n<tbody>\n<tr>\n<td style=\"width: 100%; border-style: solid; background-color: #f7e7d7;\">\n<ul>\n<li>Melt the chocolate in a double boiler between <strong>40\u00b0C and 45\u00b0C (104\u00b0F and 113\u00b0F).<\/strong><\/li>\n<li>Remove from the double boiler and cool it down to<strong> 26\/27\u00b0C (79\u00b0F and 81\u00b0F).<\/strong><\/li>\n<li>Raise the temperature to <strong>28\/29\u00b0C (82\u00b0F and 84\u00b0F)<\/strong>, the &#8220;working temperature.<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-26899\" class=\"wprm-recipe-container\" data-recipe-id=\"26899\" data-servings=\"0\"><div class=\"wprm-recipe wprm-recipe-template-recette-new\"><div class=\"wprm-recipe-image wprm-block-image-circle\"><img decoding=\"async\" style=\"border-width: 5px;border-style: groove;border-color: #f8f3ef;\" width=\"200\" height=\"200\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/tempe\u0301rage-du-chocolat-pour-de\u0301coration-en-chocolat-300x300.jpg\" class=\"attachment-200x200 size-200x200\" alt=\"chocolate tempering\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/tempe\u0301rage-du-chocolat-pour-de\u0301coration-en-chocolat-300x300.jpg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/tempe\u0301rage-du-chocolat-pour-de\u0301coration-en-chocolat-150x150.jpg 150w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/tempe\u0301rage-du-chocolat-pour-de\u0301coration-en-chocolat-768x768.jpg 768w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/tempe\u0301rage-du-chocolat-pour-de\u0301coration-en-chocolat-500x500.jpg 500w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/tempe\u0301rage-du-chocolat-pour-de\u0301coration-en-chocolat-585x585.jpg 585w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/10\/tempe\u0301rage-du-chocolat-pour-de\u0301coration-en-chocolat.jpg 800w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/div>\n<div class=\"wprm-recipe-template-recette-new-container\">\n\t<div class=\"wprm-recipe-template-recette-new-header\">\n\t\t<h2 class=\"wprm-recipe-name wprm-block-text-bold\">How to temper chocolate?<\/h2>\n\t\t<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n\t\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 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onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg width=\"16px\" height=\"16px\" version=\"1.1\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linejoin=\"round\" d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">5<\/span> de <span class=\"wprm-recipe-rating-count\">2<\/span> votes<\/div><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Tempering chocolate is essential to obtain shiny, brittle chocolate, thanks to the melting and crystallization stages. It makes perfect chocolate mouldings and decorations.<\/span><\/div>\n<div class=\"wprm-spacer\" style=\"height: 12px;\"><\/div>\n\n\n\t\t<div class=\"wprm-spacer\" style=\"height: 12px;\"><\/div>\n\t\t\n\t\t\n<div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n\n\t\t<a href=\"#commentform\" class=\"wprm-recipe-jump-to-comments wprm-recipe-link wprm-block-text-normal wprm-recipe-jump-to-comments-inline-button wprm-recipe-link-inline-button wprm-color-accent\" style=\"color: #ffffff;background-color: #333333;border-color: #ffffff;border-radius: 0px;padding: 5px 5px;\"><span class=\"wprm-recipe-icon wprm-recipe-jump-to-comments-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 24 24\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" d=\"M24,11c0-5.5-5.4-10-12-10S0,5.5,0,11s5.4,10,12,10c1,0,2-0.1,3-0.3l5.6,2.2c0.1,0,0.2,0.1,0.4,0.1 c0.2,0,0.4-0.1,0.6-0.2c0.3-0.2,0.4-0.6,0.4-0.9l-0.5-4.7C23.1,15.4,24,13.2,24,11z 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style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Basic recipe, chocolate<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">French<\/span><\/div><\/div>\n\t\t\n\t\t\n\t\t\n\t\t<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-author-label\">Auteur: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\">Rachida<\/span><\/div>\n\t\t\n\t<\/div>\n\t\n\n\t<div id=\"recipe-26899-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-26899-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"26899\" data-servings=\"0\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-line wprm-header-has-actions wprm-header-has-actions\" style=\"\">INGR\u00c9DIENTS<div class=\"wprm-decoration-line\" style=\"border-color: #9B9B9B;\"><\/div>&nbsp;&nbsp;<div class=\"wprm-recipe-adjustable-servings-container wprm-recipe-adjustable-servings-26899-container wprm-toggle-container wprm-toggle-buttons-container wprm-block-text-normal\" style=\"\"><button class=\"wprm-recipe-adjustable-servings wprm-toggle wprm-toggle-active\" data-multiplier=\"1\" data-servings=\"1\" data-recipe=\"26899\" aria-label=\"Adjust servings by 1x\">1x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"2\" data-servings=\"1\" data-recipe=\"26899\" aria-label=\"Adjust servings by 2x\">2x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"3\" data-servings=\"1\" data-recipe=\"26899\" aria-label=\"Adjust servings by 3x\">3x<\/button><\/div><\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Note: See the temperature curves for the different types of chocolate above. You can save them.<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-name\">A minimum of 300 g of couverture chocolate<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Valrhona milk chocolate here<\/span><\/li><\/ul><\/div><\/div>\n\n<div class=\"wprm-prevent-sleep wprm-toggle-switch-container\" style=\"display:none;\"><label id=\"wprm-toggle-switch-935035291\" class=\"wprm-toggle-switch wprm-toggle-switch-rounded wprm-toggle-switch-outside\"><input type=\"checkbox\" id=\"wprm-prevent-sleep-checkbox-935035291\" class=\"wprm-prevent-sleep-checkbox\" \/><span class=\"wprm-toggle-switch-slider\" style=\"--switch-height: 20px;\"><\/span><span class=\"wprm-toggle-switch-label wprm-prevent-sleep-label wprm-block-text-bold\">Mode Cuisson<\/span><\/label><span class=\"wprm-prevent-sleep-description wprm-block-text-normal\">Emp\u00eachez votre \u00e9cran de devenir noir<\/span><\/div>\n\t\n<div id=\"recipe-26899-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-26899-instructions-container wprm-block-text-normal\" data-recipe=\"26899\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-line\" style=\"\">PR\u00c9PARATION<div class=\"wprm-decoration-line\" style=\"border-color: #9B9B9B;\"><\/div><\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-26899-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Melt the chocolate gently over a double boiler (here, milk chocolate).<\/div><\/li><li id=\"wprm-recipe-26899-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place the chocolate in a heatproof bowl set over a saucepan of hot water. The bottom of the bowl should not touch the water, which must stay at a simmer, not a boil.<\/div><\/li><li id=\"wprm-recipe-26899-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Stir occasionally with a spatula.<\/div><\/li><li id=\"wprm-recipe-26899-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Heat the milk chocolate to <strong>44-45\u00b0C (111-113\u00b0F)<\/strong> Remove the bowl from the heat once the chocolate reaches around 41\u00b0C (106\u00b0F) , as the temperature will continue to rise slightly off the heat.<\/span><\/div><\/li><li id=\"wprm-recipe-26899-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">If needed, briefly return it to the double boiler to bring it up to 44-45\u00b0C.<\/div><\/li><li id=\"wprm-recipe-26899-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">\u26a0\ufe0f Do not exceed 45\u00b0C (113\u00b0F) for milk, white, or colored chocolate, and 55\u00b0C (131\u00b0F) for dark chocolate.<\/div><\/li><li id=\"wprm-recipe-26899-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Refer to the tempering curves shown above for more precision.<\/div><\/li><li id=\"wprm-recipe-26899-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Cool the chocolate down to <strong>27-28\u00b0C (80-82\u00b0F)<\/strong>.<\/span><\/div><\/li><li id=\"wprm-recipe-26899-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Transfer the bowl to a cold water bath to speed up the cooling process. Once it reaches around 33\u00b0C (91\u00b0F), begin stirring regularly (this is called \"stirring to promote crystallization\") until it drops to 27\u201328\u00b0C.<\/div><\/li><li id=\"wprm-recipe-26899-step-0-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Reheat to the working temperature: 29-30\u00b0C (84-86\u00b0F).<\/strong><\/span><\/div><\/li><li id=\"wprm-recipe-26899-step-0-10\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place the bowl back over a lukewarm water bath, or use a hair dryer to gently warm it to the ideal working temperature.<\/div><\/li><li id=\"wprm-recipe-26899-step-0-11\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">\u26a0\ufe0f Do not exceed 30\u00b0C (86\u00b0F), or you\u2019ll have to restart the tempering process from scratch.<\/div><\/li><li id=\"wprm-recipe-26899-step-0-12\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">To test whether the chocolate is properly tempered, dip a teaspoon into it and place it on your work surface. The chocolate should begin to set within 3 minutes, becoming firm and matte without any whitish streaks.<\/div><\/li><li id=\"wprm-recipe-26899-step-0-13\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">The chocolate is now ready to use. <strong>Maintain the working temperature 29 - 30\u202f\u00b0C (84-86\u00b0F)<\/strong>\u00a0by regularly placing the bowl over a warm double boiler<\/span><\/div><\/li><li id=\"wprm-recipe-26899-step-0-14\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Make sure the water doesn\u2019t exceed 34\u202f\u00b0C (93\u202f\u00b0F), or you risk overheating and breaking the temper.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Chocolate Decorations<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-26899-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><u>Chocolate cake collar or ribbon<\/u><\/span><\/div><\/li><li id=\"wprm-recipe-26899-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Pour a little tempered chocolate onto a strip of acetate (collar), cut to match the circumference of your cake ring (add about 2\u202fcm to help close the strip easily).<\/div><\/li><li id=\"wprm-recipe-26899-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Spread the chocolate evenly using an offset spatula. Aim for a thin but not too thin layer, if it\u2019s too thin, the ribbon may break when handled. Use a back-and-forth motion and remove any excess chocolate.<\/div><\/li><li id=\"wprm-recipe-26899-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">If the layer seems too thin after spreading, simply add a bit more chocolate and gently smooth it out again.<\/div><\/li><li id=\"wprm-recipe-26899-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Lift the strip using the tip of a knife, then carefully run it between your thumb and index finger to wipe the edges and remove any excess chocolate.<\/div><\/li><li id=\"wprm-recipe-26899-step-1-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place the strip on a clean surface, then slide it slightly to ensure the sides are clean and to prevent smudging. Gently slip the blade of a knife underneath to keep it from sticking to the surface.<\/div><\/li><li id=\"wprm-recipe-26899-step-1-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Scrape the table to collect any remaining liquid chocolate and keep it in a warm double boiler to maintain its working temperature.<\/div><\/li><li id=\"wprm-recipe-26899-step-1-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">As soon as the chocolate starts to turn matte and no longer leaves marks when touched, place a second strip of acetate of the same size on top. Wrap everything around your cake ring, slightly overlapping the ends of the strips, and secure them with a piece of tape.<\/div><\/li><li id=\"wprm-recipe-26899-step-1-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place the cake ring with the chocolate collar (strip of acetate) on a tray and let it set for several hours, ideally overnight. You can also prepare it several days in advance if needed.<\/div><\/li><li id=\"wprm-recipe-26899-step-1-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">The next day, gently remove the acetate strip, then take off the cake ring and the inner acetate collar. Carefully wrap the chocolate band around your dessert, slightly expanding it if needed.<\/div><\/li><li id=\"wprm-recipe-26899-step-1-10\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">If needed, you can trim the ends using a heated knife.<\/div><\/li><li id=\"wprm-recipe-26899-step-1-11\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">For a more creative design, you can punch holes into the chocolate collar. To do this, heat a frying pan, place piping tips of your chosen size in it, then gently press them into the chocolate to make clean cut-outs.<\/div><\/li><li id=\"wprm-recipe-26899-step-1-12\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Make sure to wipe the piping tip clean between each use.<\/div><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-video\"><\/div>\n\t\n\t\n\n\n<\/div><\/div><\/div>\n<p>Thank you for your visit and your comments!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tempering chocolate is a crucial technique that gives it a smooth, glossy finish, a satisfying snap, and easy unmolding. Knowing how to temper chocolate properly involves carefully melting and cooling&hellip;<\/p>\n","protected":false},"author":3,"featured_media":23727,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[4460,4477],"tags":[10611],"class_list":["post-26249","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-basic-recipes","category-sweet-recipes","tag-chocolate"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.1 (Yoast SEO v28.1) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>How to temper chocolate ? | G\u00e2teau et cuisine Rachida<\/title>\n<meta name=\"description\" content=\"Tempering chocolate is essential, and it&#039;s important to understand how and why to temper chocolate. 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