Tempering is an important technique used when making chocolates or making chocolate decor, like the chocolate skulls I made for this black velvet berry cake I posted yesterday. I used this cute silicone skull mold I got online, and there are pretty much molds for any shape. I also used my extra chocolate in another mold I have to make the chocolates in the above picture (please ignore all the air bubbles, we were getting a new fridge delivered and I was in a hurry so not the best I’ve ever made :)).
Tempering chocolate involves heating and cooling chocolate to stabilize it, which gives it a smooth and glossy finish, keeps it from easily melting, and gives it that wonderful snap when you break it. There are a ton of different methods for tempering chocolate, but I find it easiest to use the microwave.
Different types of chocolates have slightly different temps they need to be heated and cooled to, but the method is the same. Start by chopping or breaking the chocolate into small pieces. This helps it melt well. You need at least 12 oz of chocolate to use this method. Start by setting aside 1/3 of the chopped chocolate. Place the other 2/3 in a microwave safe bowl and begin microwaving it in 20 second increments, stirring in between each.
A lot of recipes will say use 50 percent power, because if you overheat chocolate it will seize, which means it clumps all up and isn’t smooth. I use regular power but stick to 20 second intervals and watch the temp closely with my thermapen. I highly recommend getting one of these if you like to do any cooking or baking that uses precise temps. They read in less than 5 seconds and are super helpful.
Keep microwaving and stirring, checking the temp until it 105 F for milk and white chocolate and 122 F for dark. Then add a little of the reserved chocolate at a time, stirring constantly, until it fully melts. Repeat this process, stirring vigorously, until the chocolate temp is lowered to 84-86 degrees. It is ready to use at this point. Ideally it needs to stay at this range while you work with it so work quickly, or rewarm to keep it there.
Fill molds or pour onto a sheet pan and allow to cool. If properly tempered it should set quickly, remain shiny, and have a snap when you break it. This is a finicky process, so it doesn’t always work out. No big loss though, you can still eat the chocolate 🙂