Tempering Dark Chocolate
Temperature 1: 125ºF (52ºC)
Temperature 2: 82ºF (28ºC)
Temperature 3: 88ºF (31ºC)
You’ll need a saucepan for the water, a stainless steel bowl (or use a double boiler), a candy thermometer, a rubber spatula, a knife—and of course the chocolate you’re going to temper. The stainless steel bowl must have a larger circumference than the saucepan so that it hangs on the edge of the saucepan. The bowl must not touch the hot water.
- Finely chop the chocolate.
- Put one-third of the chocolate in a small bowl and the remaining two-thirds in the stainless steel bowl.
- Put some water in the saucepan, making sure the water doesn’t reach the stainless steel bowl, which will be placed above it later.
Place the saucepan with water on the stove and bring the water almost to the boiling point. Remove the saucepan from the burner and place the stainless steel bowl over the water. Whatever you do, make sure you don’t get water in the chocolate, or it will become lumpy. Remember that steam is water too! Gently stir with a thermometer. You don’t want to stir in a lot of air. When the chocolate reaches temperature 1, remove the bowl from the saucepan.
- Add the remaining 1/3 of the chocolate to the bowl and fold it in with a rubber spatula.
- When the chocolate has melted, switch to the thermometer again instead of the spatula. Gently stir until the chocolate reaches temperature 2.
- Put the bowl back on the saucepan. Now the chocolate is to be warmed back up to temperature 3. This will happen quickly. When it has reached the proper temperature, remove the bowl from the heat.
- The chocolate is now ready to be used.
Excerpted from Bakeland: Nordic Treats Inspired by Nature by Marit Hovland, published April 2018 by Greystone Books. Reproduced and condensed with permission from the publisher.