How to Temper Chocolate
Courtesy of Chocolatier Susie Norris, author of Chocolate Bliss (Crown 2009)
- 1 pound dark (semi-sweet or bittersweet) chocolate, chopped uniformly
- Fill and preheat the SousVide Supreme to 115F/46C.
- Put about 12 ounces (340 g) of the chocolate into a medium metal or Pyrex bowl.
- Carefully place the bowl into the water oven and let it float. Do not cover the water oven with the lid.
- Stir the chocolate occasionally with a rubber spatula or wooden spoon, being very careful not to drip water into the chocolate, until it reached 115F/46C when measured with a candy thermometer or digital thermometer.
- Remove the bowl of melted chocolate from the water oven, taking care to wipe the bottom of the bowl with a dry cloth.
- Reset the water oven to 90F/32C. Add cold water or a few ice cubes to hasten the temperature drop.
- Meanwhile, add the remaining 4 ounces (114 g) of the chocolate to the melted chocolate and stir. Allow to cool, stirring occasionally, until the temperature reaches 82F/27C on the thermometer. (Note: If room temperature is hot (above 82F/27C), place the bowl of melted chocolate very briefly over a bowl of ice to help bring the temperature down to the target.
- Return the bowl of chocolate to the water oven and let the chocolate come back up to 90F/32C, as measured on the thermometer. The temperature of the chocolate will quickly reach this target and remain there while you work.
- Use tempered chocolate for dipped fruit or cookies, to enrobe candy or to put in chocolate molds for bon bons.
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