Tempering chocolate

[shrinkrap]

I just realized there was a “sweets” subforum, so I’m going to stick an unanswered question here!

Holiday Baking 2025

I’ve tried a few methods of tempering chocolate, and usually get close, using the dip your knife in the chocolate and see if it’s “right” in three minutes test After thinking about it, I assume while I’m waiting the three minutes, if it’s right, just leave it in the bowl or bag until I am done making bark or the mendiants. I was wondering if I needed to somehow keep it at the perfect temperature (87-91 f. ) Not sure what to do if it’s not right, but I guess that’s a different question.

And an answer I found

“When you work with tempered chocolate, it is crucial to keep it at the proper temperature. If it cools too much, it will thicken and set. If it is too warm, it will no longer be tempered and will not set properly. Dark chocolate should be used at 86° to 90°F, milk chocolate at 84° to 87°F.

“There are several options for maintaining this crucial temperature:”

Here’s a link to the sous vide thread

Sous Vide Cooking...who does it, what do you cook, how do you do it?

While I have it set up for turkey legs and pork belly, , I think I’m going to temper semisweet chocolate for some bark using sous vide. Has anyone else done this? I did it few years ago and don’t recall it being as easy as I expected. I think I couldn’t get all the chocolate out of the bag, and wondered about using a canning jar. From a few years ago [PXL_20201216_054015218] [PXL_20201216_055140082] [PXL_20201216_055155118] [PXL_20221214_222030260] [20201216_090408]

[honkman]

On eGullet is quite a lot around chocolate tempering etc. One of the members, Kerry Beal, even developed a tempering machine - http://www.eztemper.com

If you have questions around tempering I would connect with her on eGullet

[shrinkrap]

Thanks!