TEMPERING INSTRUCTIONS

 

TEMPERING INSTRUCTIONS - WHITE CHOCOLATE 

To temper, melt the chocolate in a double boiler or microwave until reaching 110°F.

Pour 2/3s on a cold table or marble surface. Using a pastry or bench scraper and angled spatula, spread the chocolate. Then move it to the center, clean the scraper with the spatula and spread continuously. Continue this spreading and scraping process until the chocolate cools to 78°F.

Add this chocolate to the remaining 1/3 melted chocolate. Mix the chocolate gently, until smooth. Be careful not to create air bubbles as you do. Stir constantly until the desired temperature of 82°F is reached.

 

TEMPERING INSTRUCTIONS - MILK CHOCOLATE

To temper, melt the chocolate in a double boiler or microwave until reaching 115°F.

Pour 2/3s on a cold table or marble surface. Using a pastry or bench scraper and angled spatula, spread the chocolate. Then move it to the center, clean the scraper with the spatula and spread continuously. Continue this spreading and scraping process until the chocolate cools to 80°F.

Add this chocolate to the remaining 1/3 melted chocolate. Mix the chocolate gently, until smooth. Be careful not to create air bubbles as you do. Stir constantly until the desired temperature of 86°F is reached.

 

TEMPERING INSTRUCTIONS - DARK CHOCOLATE

To temper, melt the chocolate in a double boiler or microwave until reaching 120°F.

Pour 2/3s on a cold table or marble surface. Using a pastry or bench scraper and angled spatula, spread the chocolate. Then move it to the center, clean the scraper with the spatula and spread continuously. Continue this spreading and scraping process until the chocolate cools to 82°F.

Add this chocolate to the remaining 1/3 melted chocolate. Mix the chocolate gently, until smooth. Be careful not to create air bubbles as you do. Stir constantly until the desired temperature of 90°F is reached.