Wondering what tempramelt is?
I must admit, I fabricated that word to reference a method of melting tempered chocolate in such a way, that it retains its temper. Here's why!
Most solid chocolate bought at the store is already in temper, and there is really no need to temper it.
We only need to ensure that the solid chocolates tempered state remains in the same β (beta) crystal formation (V Form), as when it was originally solid.
This particular method of melting to retain temper requires some exactness regarding temperature and attention to seizing.
There's a range of tools we can use to melt the chocolate in during this process such as a double boiler, microwave oven and other sources.
Using a double boiler is probably the most efficient method of tempering chocolate. This bagging method may be the most effective way to melt while maintaining current temper.
In this application, we will use a bagging method in a warm 20 quart stock pot, or water bath.
That's along with a helpful colander or strainer that will fit nicely inside the stock pot.
The colander (strainer) helps remove things out of the pot that get away from me.
You will find the pot and strainer available individually over at Amazon.com for a reasonable price.
An even better value would be the stock pot set with lid and custom fit strainer that comes with the set.
The set comes in handy for more than just tempramelt, so it's definately the better buy. It always helps to have these type of chef tools around the kitchen.
Tempramelt It will work using the microwave, or double boiler too. You'll just need to experiment using the steps given here.
Just be diligent in maintaining the temperature (depending on the type of chocolate), at 88-90 °F (31.1-32.2 °C).
Fill pan 3/4 full with warm tap water.
Heat to a Maximum
Dark Chocolate 90 °F (32.2 °C)
Milk Chocolate 89 °F (31.6 °C)
White Chocolate 88 °F (31.1 °C)
Note: Stay on the high-end of these temperatures.
Example, for milk chocolate you would bring tap waters temperature to 89 °F (31.6 °C), and then slowly (ever so slightly) introduce more hot tap, just until the temperature reading dithers (fluctuates back and forth) between 89 °F (31.6 °C) and 90 °F (32.2 °C).
Briefly knead, or massage the chocolate in the bag.
Once complete, you have a few choices as to how to get the chocolate out of the bag.
1. Direct Dipping
It will help to fold the edge of the bag opening over the edge of the bowl, then clip it to hold it up while you scoop out your chocolate.
You now have tempramelt chocolate!
Cool finished chocolates for about 5 minute per each 1/4 inch (0.64cm) in the refrigerator as needed.
Do you have a different way to get the chocolate out of the bag?
Let us know what you suggest!
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