Chocolate Hand Tempering on Marble
There are two types of tempering, seeding method or the classic method of using a tempering stone, typically a slab of granite or marble. Seed method: In this method, melt only about 2/3 of the chocolate you plan to temper on a bain-Marie (double boiler) or using a microwave, to no more than 120 F.
WHITTAKERS SLAB COCONUT BAR 50G Kiwi Fine Foods
Four Methods to Master Tempering. Tabletop or Slab Method: Melt chocolate to 45-50°C. Spread 2/3 of the melted chocolate on a clean marble slab and work it vigorously to create uniform crystal seeds. Quickly return the chocolate to the holding tank and stir well. Spread a thin layer of chocolate on a palette knife to test for proper tempering.
How to Use a Marble Slab to Temper Chocolate 6 Steps
How to temper chocolate on a marble worktop. Melt the chocolate at a temperature of 40 to 45°C in a bain-marie or in a melting tray. Pour 2/3 of the melted chocolate onto the cool marble worktop (at an ambient temperature of ±20°C). Keep the mass in motion by constantly stirring it with a palette knife and a triangular spatula.
Slab Tempering Marble Chocolate Free photo on Pixabay Pixabay
To temper chocolate by tabling, melt the chocolate to 122°F/50°C for dark and 105°F/40°C for milk or white to remove all existing cocoa butter crystals. Pour 1/2 to 2/3 of the melted chocolate onto a scrupulously clean and absolutely dry marble slab. It's then spread back and forth with a metal spatula until it begins to thicken.
Marble Slab Creamery just dropped its holiday treats
Chocolate tempering is a process of melting and then cooling chocolate that gives the chocolate a hard, snappy, shiny finish. The process of heating and cooling melts the chocolate's fat crystals and then rebuilds them. In a nutshell, you heat the chocolate to 110°F, cool it to 80°F, and then reheat it to 90°F.
Slab Tempering Marble Chocolate Free photo on Pixabay Pixabay
The Hard Way to Temper Chocolate. The classic tempering method with a marble slab takes you through a process where you to melt (overheat) the chocolate and then bring it back to the right temperature on the marble slab with correct technique and experience. But it's SUPER difficult to master and super sensitive… So don't even go there!
Chocolate Tempering what is it and why does it matter? Chocolate
Yes, a marble slab can be used to temper chocolate through the tabling method. The cold marble surface helps to cool down the chocolate quickly and evenly, promoting the formation of stable cocoa butter crystals. However, this method requires some skill and practice.
Marble Tempering at Melt Chocolates YouTube
The most classic technique for tempering chocolate is handling it on a marble worktop. This video teaches you how it works and what you need to look out for.
MOST POPULAR! Hand Tempering on Marble & Chocolate Making
Tempering Chocolate Method 1. Grate or chop the desired amount of chocolate. Place two-thirds of the chocolate in the top pan of a double boiler. Heat over hot but not boiling water, stirring constantly, until chocolate reaches 110°-115°F. Place the top pan of the double boiler on a towel. Cool chocolate to 95°-100°F.
Easy, Foolproof Way to Temper Chocolate Chocolate slabs, How to
Add a couple of pieces of unmelted chocolate and mix them in, as they start to melt into the chocolate add more pieces. Keep adding more chocolate until you've reached 32ºC. Remove any unmelted lumps of chocolate and set them to one side to use again another day. Now your chocolate is perfectly tempered and ready to use.
Adventures With Premium Chocolate
Amazon's Choice for marble slab for chocolate. Fox Run 3829 Marble Pastry Board White, 16 x 20 x 0.75 inches. 4.5 out of 5 stars 2,629. 300+ bought in past month. with Non-Slip Rubber Feets for Stability Perfect for Keep the Dough Cool and Chocolate Tempering(Premium Quality) 4.6 out of 5 stars 1,026. $124.99 $ 124. 99. FREE delivery Mon.
Surface of polished Marble Slab — Stock Photo © PiLens 5898963
Pour 2/3 of the chocolate onto the marble slab and return the bowl to the double boiler (with the heat off). Use palette knives or bench scrapers, constantly agitate the mixture back and forth; spread it across the table, and then scoop it back in and spread again. This will allow the temperature to drop to 28ºC/82.4ºF (26-27ºC/79-80.6ºF.
Marble Slab In Autumn Free Stock Photo Public Domain Pictures
Steps. 1. Melt the chocolate as required by the recipe or chocolate package instructions. 2. Set up a marble slab on a flat surface. 3. Pour two thirds of the melted chocolate onto the marble slab. 4. Spread the melted chocolate out across the slab using a chocolate scraper.
How to Use a Marble Slab to Temper Chocolate 6 Steps
1. Melt: Scale the needed amount of chocolate (buttons, coins, or chopped) into a very clean, dry stainless steel bowl. Set aside about 1/4-1/3 of the chopped chocolate for seeding. Prepare a double-boiler by filling a saucepan about 1/4-1/3 with water. Bring the water to a boil and turn off the heat.
Marble Slabs Free Stock Photo Public Domain Pictures
However, marble slabs can get expensive. At kitchen supply stores, they cost anywhere from $35 to $150. If you order them online, you'll pay a hefty shipping fee due to their weight. Here's a much cheaper alternative: go to your nearest home improvement store and buy two 12×12 marble floor tiles. That will set you back between $10 and $14.
Chocolate Making Extra Large Marble Slab By Marbletree
How to Temper Chocolate The Fancy Way. The most difficult way to temper chocolate is by using a marble or granite countertop or slab. You might see this on fancy cooking demonstrations or high-stakes TV chef contests. That's when the melted chocolate is spread across the marble table and swept back and forth with hand-held metal scrapers.
