1 of 1

Write now Article Tools

Page 2 of 2

completely melted and thoroughly mixed into the coating and adjust the temperature of the coating to the appropriate temperature as aforementioned.

Use room temperature air to cool the coating then heat the coating very gradually if it is too cold. The coating can now be used for either enrobing or molding.

Then we have what is called the 80/20 Method of Tempering. This method will work with both chocolate and compound coatings that have a melt point of approximately 92. It will automatically adjust the coating to the proper final temperature.

First melt some coating as described above and then cool the coating until it is 93-95F. Next pour 20% of the coating into a separate sauce pan and stir the coating in the pan containing the 20% until it starts to become pasty finally return the 20% to the pan containing the 80% of the coating F. Mix the two together thoroughly and the coating should now be in temper.

I think I will stick with the tempered stuff. But if you are tempering here are important temperatures to remember.

Always work in an area 75-85 F and your molds should be between 78-82 F with your candy Centers 70-75F. The cooling area should be 65-70 F (initial cooling) and 45-50 F for your main cooling with the final phase cooling area of 65-70 F.

Last but not least you will need some essential tools if you are tempering such as a thermometer - preferably a metal thermometer that can be calibrated, a wood handled spatula with a rubber blade and metal sauce pans.

When you get to be really great or serious about tempering you may want to spend about $350.00 for a professional chocolate tempering machine.

At this point when you start to share your finished product with your friends and family they will think you're a genius with unlimited talent simply because no one else is doing this. But even if you buy the chocolate that is all ready tempered they will think the same thing.

There is something special about giving the gift of candy and who knows it might turn into a profitable hobby!

Learn more about this author, Arlene Wright-Correll.
Click here to send this author comments or questions.

• << previous page
• 1
• 2

Add your voice

Know something about How to temper chocolate?
We want to hear your view. Write now!