How to Temper Chocolate with Martellato Mini Chocolate Warmer

Introduction

Tempering chocolate is an important step for making silky, smooth and evenly colored chocolates. When chocolate is tempered correctly, the appearance of the chocolate is not dull or having a whitish coat that happens when the cocoa fat separates out. Properly tempered chocolate produces a crisp snap when you bite into it.

With the Martellato, Mini Chocolate Warmer, tempering and melting chocolate becomes a lot easier because your temperature setting can be fixed and there is no water involved, as in the case of double boiling. When double boiling, you risk water getting into your chocolate and causing the chocolate to seize and get lumpy.

With the Martellato, Mini Chocolate Warmer, tempering and melting chocolate becomes a lot easier because your temperature setting can be fixed and there is no water involved, as in the case of double boiling. When double boiling, you risk water getting into your chocolate and causing the chocolate to seize and get lumpy.

Tempering Chocolate with the Mini Chocolate Warmer

1. Turn on the chocolate warmer and set the temperature to maximum.
2. Add 70% of your chocolate to the warmer’s basin and let the chocolate melt. Stir frequently.
3. When the chocolate in the basin is completely melted, and has reached a temperature of 40-45°C, lower the temperature setting to 30°C
4. Add the remaining 30% of your chocolate to the melted chocolate in the basin.
5. Stir the chocolate to mix and bring the temperature down to the recommended “tempering” temperature provided by the chocolate manufacturer. Generally recommend tempering temperatures provided below.
   1. Dark chocolate: 32°C
   2. Milk chocolate: 30°C
   3. White chocolate: 29°C
6. Once you reach the desired working temperature, you need only to maintain the temperature while you work freely for any amount of time.

Advantages of Correctly Tempered Chocolate

1. The removal of chocolate from its mould is easier.
2. Chocolate creations will look shinier, because the cocoa butter will not appear on the surface of the chocolate which shows as a whitish coating.
3. The chocolate will be crunchy to bite.
4. The chocolate will not melt in your hands.

Click Martellato, Mini Chocolate Warmer to find out more.