Food — Chef’s Secrets into a glossy-smooth coat that The grandeur of chocolate- resists melting at first touch. covered anything, however, can This is properly tempered be lost when fingers, wrappers, chocolate - keeping those fat plates, and faces become muddied crystals intact. Tempering happens with sticky smears. Homemade when chocolate is melted slowly chocolate-covered goodies that over a hot water bath (or, as the turn into messes at first touch were French would say, a bain marie — Arguably, Christmas wouldn’t be Christmas without chocolate. likely melted incorrectly, using a use that at your next fondue party!) Everyday snacks become microwave or oven. The quick heat The water bath provides an even, elegant delicacies fit for holiday from these appliances destabilize gentle heat which can be monitored celebrations, simply by donning a the natural fat crystals in chocolate, within the crucial range of 88–92˚F rich coat of chocolate. Chocolatiers preventing them from resolidifying to preserve the fat crystals.
Dip into Christmas with Chocolate
call this enrobing your food.
This can be done at home in a process known as “seed tempering” your chocolate.
1-
Start with at least 10 oz of chocolate. (It is difficult to temper smaller amounts.) Finely chop 7-8 oz and keep the remaining amount in large pieces for the “seeds.” (Keep this ratio for any quantity: 75% finely chopped, 25% large pieces.) 2- Create a hot water bath or double boiler with a pot and a glass or stainless steel bowl. Bring water in the pot to a low simmer. Allow the chocolate to melt without stirring. If it melts too quickly, turn the heat off and allow it to sit until softened. When 2/3rds of the chocolate has melted, stir with a silicone spatula until almost fully melted.
3- Add the reserved larger
“seeds” and stir until they are almost fully melted. 4- With a thermometer, check the chocolate’s temperature. It should be between 88˚F and 92˚F. If not, turn up your heat slightly. 5- To test, quickly dip a butter knife into the chocolate. It should harden in a few minutes and remain shiny. (If it does not do this, repeat the process by adding more seeds, taking care the chocolate’s temperature cools down with the additional pieces before bringing it back to 92˚F. The difference in the temperature achieves the sheen
and texture.) 6- Once the tested chocolate is around 90˚F, remove the bowl from the heat and gently stir until seeds are fully melted. 7- Begin dipping your food items immediately, working quickly. When the temperature drops close to 88˚F, return the bowl over the hot water bath and bring the chocolate back closer to 92˚F. Repeat as needed, adding more chocolate if your project requires.
With properly tempered chocolate, your Christmas goodies will be enrobed in a glossy royal fashion, suited for your holiday celebrations!
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