Melting and Tempering Chocolate

Melting and tempering chocolate

Whether you’ve set your sights on becoming a master chocolatier or simply want to learn basic chocolate techniques, you need to know how to melt and temper chocolate.

Learning how to work with chocolate is useful if you’re planning to make more elaborate cakes, desserts and confectionery. Whilst melting chocolate is a relatively simple task, the art of tempering can take some practice.

You will likely have melted chocolate to top cakes and make desserts, but for fine chocolate work, it needs to be tempered. Tempered chocolate is heated and cooled to create a glossy finish and firmer set, which snaps as it is broken into.

We’ll show you how to master these basic chocolate making skills using your Cooking Chef XL. You’ll be able to create indulgent treats like Crunchy Chocolate and Peanut Bonbons and Dark Chocolate and Orange Madeleines in no time at all.

We’ve also put together some chocolate making tips to ensure that you get the best results every time!

Používanie kuchynského robota

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Používanie kuchynského robota na prácu s čokoládou ušetrí veľa času a neporiadku, pretože sa rozpúšťa priamo v miske kuchynského robota. Nemusíte sa obávať prehriatia, ako je to v prípade varnej nádoby alebo mikrovlnnej rúry, ani pridávať do umývania riadu.

Čokoládu roztopíte praktickou predvoľbou „roztápanie čokolády“ na robote Cooking Chef XL. Funkcia ohrevu misky EasyWarm roztopí čokoládu rovnomerne a pri optimálnej teplote, takže nebudete musieť monitorovať ani miešať zmes.

Roztápanie čokolády

Príprava dopredu

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Na roztopenie čokolády použitím kuchynského robota musíte použiť kvalitnú čokoládu (60 – 70 % kakao) a jemne a rovnomerne ju nasekať.

Nástroje:  
Šľahač na smotanu alebo maslo
Cooking Chef XL
Nástroj šľahanie smotany alebo masla
Miska miešadla
ochranný kryt proti špliechaniu
Nôž
Doska na sekanie

Ingrediencie:
180 g čokolády podľa vášho výberu
 
Môžete sa pripraviť dopredu nasekaním čokolády a prípravou priestoru na pečenie. 

Step-by-step

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Melting chocolate with your stand mixer is a really simple process:

1. Fit the bowl and creaming beater to the mixer

2. Lower the mixer head

3. Add the chocolate into the bowl and fit splashguard

4. Select the ‘melting chocolate’ preset

5. The chocolate will melt for 10 min

Follow our useful video for using the melting chocolate preset on the Cooking Chef XL.

Tempering chocolate

Preparing ahead

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With tempered chocolate, finely chopped chocolate is added into chocolate that has already been melted. The process is known as ‘seeding’ - the ‘seed chocolate’ lowers the temperature and helps the mixture to crystallize. The chocolate crystals give the chocolate more stability and create a firmer set.

Ingredients:
180g of the chocolate of your choice (to melt)
60g of the chocolate of your choice (for seeding step)

You can prepare ahead by chopping both portions of chocolate and preparing your baking area. 

Step-by-step

You can temper chocolate using the Cooking Chef XL:

1. Fit the bowl and creaming beater to the mixer

2. Lower the mixer head

3. Add 180g of chocolate to the bowl and fit splashguard

4. Select the ‘melting chocolate’ preset

5. The chocolate will melt for 10 min

6. Then add 60g chocolate to the bowl

7. Mix for 2 minutes until completely melted

Chocolate tips

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Now that you’ve mastered the basics, we’ve put together some top tips to help you create your next bake:

Your choice of chocolate matters. Use a good quality chocolate with a higher percentage of cocoa, at least 60 to 70% cocoa content. You can also buy specialist cooking chocolate which is suited to more delicate chocolate work.

Note that chocolate which includes added oils will not temper.

Make sure that your chocolate is chopped into uniform pieces so that it melts evenly. Never try to melt large bars or blocks of chocolate.

You can use a chef’s knife and press down on the chocolate as you chop, pushing the blade through the bar.

Avoid any contact with water when melting and tempering your chocolate, as it can affect the consistency and make it seize and harden.

Chocolate melts faster the higher the percentage of cocoa butter and fat. Dark chocolate melts the fastest, but milk and white chocolate have higher sugar content, so will need to be melted at a slightly lower temperature.

And lastly, melted or tempered chocolate can be hot - so don’t be tempted to taste it straight from the bowl!

Why not try...

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Using your Cooking Chef XL is a failsafe way to melt and temper chocolate at home. Now that you’ve learnt these basic skills, you’ll be able to create delicious chocolate based cakes, desserts and confectionery with ease.

For a sweet treat for all the family to enjoy, try making Candied Pecan Chocolate Bark, Crunchy Peanut and Chocolate Bonbons or Chocolate Caramel.

If dessert is more your thing, this indulgent Chocolate Cheesecake or Chocolate mousse with orange syllabub will be every chocolate lover’s new favourite.

If you’re hosting guests, these gorgeous Dark Chocolate and Orange Madeleines are the perfect after-dinner treat.