Tempering chocolate: ± 2 °C too much?

Question

I am planning to buy a laser thermometer to measure the temperature of melted chocolate for tempering it. As I have found out, the thermometer I want to buy has a measuring tolerance of ± 2 °C. That means even if it shows the correct temperature on the display, the chocolate can be 2 °C too hot or 2 °C too cold. Will this cause any trouble? Do I really need a thermometer that has a smaller measuring tolerance?

FYI: 2 °C are about 36 °F

Edit: 2 °C are about 3.6 °F, thanks msh210!

Asked by Sven

Answer

Yes, it is too much. Chocolate has very tight working intervals. Dark chocolate must be used at 32°C. Below 30°C, it is too thick for use, and at 35°C, the cocoa butter separates from the chocolate. An error interval of 4°C when your complete workable interval is 5°C wide is simply unacceptable. You want a thermometer with a much higher precision, actually one which shows you tenths of degrees centigrade.

You also want a thermometer which reacts quickly enough. If you are working with small quantities, a ten seconds delay in measuring can give you errors of over half a degree centigrade, which is also a lot, given your tight working interval. Try finding a thermometer with a 4 sec response time or less.

Also, you don't want a laser thermometer at all! The difference in temperature between the surface of the chocolate and the mass of it near the bottom can be substantial, I once measured 4°C difference in something in a bowl with about a litter of stuff (it can't have been chocolate, probably it was custard, I forgot exactly). You need a candy thermometer for chocolate. Buy a laser thermometer separately for measuring the surfaces of pans, if you need it.

As a last note a 2°C interval is not 36°F, it is just below 4°F. The formula is 32 + 5/9, so your converter probably meant that when there are 2°C outside, a Fahrenheit thermometer shows 36°F. This is obviously incorrect for calculating intervals.

Answered by rumtscho

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What is the purpose of tempering chocolate?

Question

What is the purpose of tempering chocolate? If I'm dipping something in chocolate, can I get by with just melting the chocolate?

Asked by KatieK

Answer

Chocolate is an odd substance when it comes to melting and hardening. When chocolate hardens, its melting point will end up being just a few degrees higher than the hardening temperature.

When chocolate crystallizes at high temperatures, it forms a strong, dense crystalline structure that, texture-wise, is quite brittle. Most bought chocolate (baker's chocolate and chips) is already tempered, but when you melt it, you break down that crystalline structure, and if you harden it at room temperature then it ends up forming very weak crystals that will melt in your hand.

If you use a special coating chocolate (couverture or the lower-quality compound chocolate) then you don't need to worry so much about tempering (although it's still a good idea), but if you use ordinary chocolate and don't temper it then your coating will end up being messy and wet and rub off on your hands while you eat it. It might even melt while stored.

Tempering is the key to making a room-temperature-stable chocolate coating. If you don't do this, you'll need to keep your pastries refrigerated until they're ready to consume.

Answered by Aaronut

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Is it possible to temper chocolate at home?

Question

I've read that tempering chocolate is the only way to get glossy, 'snappable' results. I've also read that it can be a complicated process involving precise temperatures. Is it possible to temper chocolate at home without lots of special equipment?

Asked by ElendilTheTall

Answer

Absolutely. I do it all the time, with great results.

The easiest way at home is to 'seed' the chocolate. Get it up to the proper temperature as best you can - 115 °F/46 °C for dark, 110 °F/43 °C for others. A thermometer obviously makes this easier. If you don't have one, it will be just melted.

Doing this in the microwave is more difficult than a double boiler because it's difficult to tell when it happens exactly and you overshoot more easily. Stir on a double boiler till the right temperature, take the chocolate off the heat and stir in additional, finely chopped, high quality unmelted chocolate (not chocolate chips).

Now stir it in as the mixture cools, it should all melt and 'seed' the crystals into the chocolate. You'll want to test before you declare victory. At this point, if it's wrong, just reheat, and reapply with more unmelted chocolate. To test, simply dip a spoon in and let it cool in the fridge for a moment. The thin coating on the spoon should be shiny and snapable.

Answered by rfusca

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How can I tell if my chocolate is tempered?

Question

How can you tell if chocolate is already tempered?

I have some bulk Bernard Callebaut milk chocolate chips.

Answer

If it has a shiny/reflective surface and doesn't melt or bloom (much) at room temperature or hand temperature, then it's already tempered. Virtually every packaged chocolate is already tempered.

Untempered chocolate generally needs to be refrigerated for longer-term storage, so if a package doesn't specify refrigeration (and I've never seen one that does), you can assume that it is tempered.

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