Tempering chocolate using cocoa butter

Tempering or pre-crystallizing chocolate couverture using cocoa butter. Use 1% of cocoa butter to pre-crystallize or temper the chocolate couverture. For example to every 2lb 3 oz (1 kg) of chocolate couverture you will add 1 % 1/3 oz or (10 gram) cocoa butter. 1. Melt the chocolate to 115°F (46°C) over a very low simmering water bath (Bain Marie). …

Tempering chocolate – slab method

What you will need: Chocolate Spatula Marble or Granite slab Double boiler Thermometer (an instant read thermometer is the best) It is vital that chocolate must be tempered first before it is used. When chocolate is melted and then properly pre-crystallized, it will harden with a crisp snap, it will easily release from a mould and it will have a …