The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. Two thirds of the melted chocolate is poured onto a marble or another cold work surface.
The classic way to temper chocolate is called tabliering. It is easiest to use an immersion blender for this, or a whisk. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. In this method, add small pieces of unmelted chocolate to melted chocolate. A glass bowl retains heat well and keeps the chocolate tempered longer.Īnother way to temper chocolate is called seeding. As it sets, mix those crystals into the melted chocolate to temper it. Usually, chocolate begins to set, or crystallize, along the side of the bowl. Use an immersion blender or whisk to break up the lumps. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. It will retain its shape even when mostly melted. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. How to Temper Chocolate (From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):Ĭhocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). Store in an airtight container in a cool, dry area for up to 2 weeks. While this doesn't affect the taste, it does ruin the appearance. If they get too cold, condensation will form on them when they are removed from the refrigerator due to the difference in temperature between the cold chocolate and the warm air, which will cause the chocolate to turn white. If your kitchen is very hot, you can place the sheet pan in the refrigerator for about 5 minutes to allow the chocolate to harden, however, do not leave them in the refrigerator for more than 10 minutes. (It is easier to use one spoon to scoop the mounds and another spoon to scrape them onto the sheet pan.) It is important to work quickly because the mixture is easier to scoop before the chocolate hardens. Quickly scoop the chocolate corn flakes into small mounds onto a parchment-lined sheet pan. Once the chocolate has set, repeat with the remaining chocolate to give it second coat. The chocolate will immediately begin to set.
Using a rubber spatula, mix until they are coated evenly. Pour the corn flakes into a large mixing bowl, then pour about half of the bittersweet chocolate over them.
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