Tempering Chocolate in the Microwave•
Posted on January 21 2022
Tempering chocolate in the microwave is easy! Use our guide below to make perfectly melted couverture, every single time. Ideal for enrobing truffles, bonbons, and other fine treats!
Tip: Use our selection of fine chocolates to achieve great results! From all-natural and rich, floral notes to bittersweet, defined cocoa, we have something for everyone! For this particular case, we used our 43% Oat M!lk Chocolate.
TEMPERING CHOCOLATE IN THE MICROWAVE:
Temper the Chocolate:
Melt 255 grams (1½ cup chopped) of white, milk or dark chocolate in the microwave in 15 second intervals, stirring between each interval to help distribute the heat and melt the chocolate evenly. Once the chocolate is mostly melted, reduce increments 10 seconds at a time. As a general guideline, the more melted the chocolate becomes, the shorter the increments in the microwave should be. Melt to 113°F (45°C).
Seeding the Chocolate:
Measure and finely chop 75 grams (scant ½ cup chopped) of chocolate. Add the unmelted chocolate to the melted chocolate and stir until it's fully melted. Keep stirring until your chocolate reaches 84°F (29°C) for white or milk and 87°F for dark chocolate.
Testing the Temper:
Take a small square of parchment paper and dip the front side into your tempered chocolate. Place the square on a temperature neutral surface (something warm or cool will skew your results). If the chocolate is tempered well, it will start to set on the outside edges of the chocolate and turn from glossy to semi-gloss within 2 minutes. The chocolate should be as streak free as possible. If there is streaking in the chocolate, it's usually the result of chocolate that is still too warm. Keep stirring and test the chocolate again in 1-2 minutes.
Ideal for dipping and enrobing, use tempered chocolate when you have a recipe that calls for a gorgeous shine and a deep, delicious chocolatey flavor. Use it to cover truffles, fruits, or try your hand at making some barks! The possibilities are endless with a quality couverture. Not sure where to get started? Try these creamy Pistachio Ganache Truffles, dipped in White Chocolate!
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