In this video tutorial I show you how to temper chocolate without a thermometer. It is quick and simple to do. If you have a thermometer you can use it but if you do not have one you can still temper chocolate. Tempering chocolate makes it smooth and glossy and it is different from just melting chocolate.
In this recipe I use dark chocolate but you can use milk and white chocolate too but they melt at different temperatures, watch out for that, if you are using a thermometer. Here is a rough guide of the ideal meting temperatures for the different types of chocolate.
Tempering chocolate temperatures chart (rough guide)
Dark Chocolate: 48 Celcius – 51° Celcius
Milk Chocolate: 40 Celcius – 45°Celcius
White Chocolate:39 Celcius – 43°Celcius
- 300g dark chocolate, minimum 70% cocoa solids
- Put three quarters of your (225g) of the chocolate in a heatproof bowl and put some water in a pot and bring it to a gentle simmer.
- Put the bowl over the pot of simmering water, the bowl must not touch the water, until it reaches (if using a thermometer about 51 celsius). Keep stirring until the chocolate melts.
- Stir until the chocolate melts. Remove the bowl from the heat, add the remaining one quarter of the chocolate (75 grams) chocolate and stir until it has cooled (if using a thermometer 31 Celsius.)
- Spoon into a piping bag and pipe or use whichever way you need it for including making chocolate wraps for cakes