Welcome to the Cake Decorators Q&A
Chocolate quantities
Is there a minimum quantity to use for success when tempering. I’ve tried everything but just can’t get that snap and shine. Maybe I am trying to make too small a quantity?
Is there a minimum quantity to use for success when tempering. I’ve tried everything but just can’t get that snap and shine. Maybe I am trying to make too small a quantity?
Not really, it depends on the chocolate and on how you are tempering. I temper couverture, small amounts like a 100g at a time and it works fine. It’s possible you may be overheating the chocolate. Try melting two thirds of the chocolate and then seed with the remaining third. Let it melt in the heat of the liquid, stirring it gently without heating. If it melts too quickly add a tiny bit more until that melts completely. You’ll know when it’s tempered because it will have thickened. Dip the tip of a knife into the melted chocolate, if it is tempered it will set on the knife within five minutes.
There’s lots of other relevant information here:
http://www.cakeflix.com/questions/?s=tempering
Hope it helps.
Hi MIWL
I have tried both microwave and bainmarie but to no avail. I do melt two thirds as you say and then add the remaining third. I’m missing something somewhere. I have read about what happens to the construction etc but guess the penny just hasn’t dropped. I use really good quality chocolate too, Becolade and Callebaut. Sometimes the temperature is hotter than it should be once melted but I take it down before I add the remaining third. It just frustrates me because the videos make it look so easy. I guess it’s practice.
Is it possible that you’re trying to cool it down too quickly? or even melting it too hot to begin with? Are you using a plastic bowl or a glass bowl when microwaving? Glass holds the heat, plastic is better but should only be used for this one purpose. My chocolatiering tutor always recommended plastic bowls but everyone has their own way of doing things.
Sometimes if tempering environment is too cold you’ll get a false temper or if the chocolate has been heated a fraction too much the temper can still be off even if the thermometer says it’s reached the right temp. I melt my chocolate a little at a time. No big heating on full power! I do a few seconds at a time, heat, stir and so on and then seed or tableau tempering. This way you can have better control of the temperature. Sometimes I just cool it down in the bowl, let it rest for five minutes and it’s ready to go!
The professionals do make it look so easy but they’ve been doing it for years, it’s their job!
You will get it in the end, it just take time and patience and then you’ll get it right every time! If you’re just making decorations why don’t you use bars of chocolate, they don’t need tempering. That’s what I do and keep the good stuff for making chocolate gifts or for special cakes like the one in my blog here:
Keep practicing but most of all enjoy the process. If it doesn’t work start again at least you’re not wasting the chocolate.
ThankQ MIWL, you are always so helpful.
I think I will try your method of microwaving short bursts at a time, leave a few lumps in there and then do a final stir thus seeding. When I have the time I will put myself on a chocolatier course where hopefully I will gain more knowledge and experience with an expert!
You’re welcome AnnieLaurie. I can recommend half day workshops to begin with. They can become an expensive pastime if you’re a hobbyist like me so I always ask for chocolate workshop vouchers as presents. Hope you get on ok and find a course which you will enjoy doing.
