A "Chocoholics" dream of properly tempered glossy chocolate is that smooth and velvety indulgence when seductive chocolate meets your wanting lips and your taste-buds get real happy, because NOW you're dancin' in dreamy Chocolate 'la la land'. Have I told you lately, how much I love going there? 🙂
Which means, if I want to temper my own chocolate using chocolate chips, bars or melts. I can whip up tempered chocolate even sooner AND I won't be working up a sweat over the stove, because I'll be microwaving instead of preparing it the old-fashioned way.
Maybe I'm just a quick 'Chocolate Tempering Snob'...
Not to be confused with 'slob', although...hmm. Anyways, anything I can do in the microwave, I'm going to! So, "Let be known" (like that wicked spell from Malificent) that microwaving is my preferred way of chocolate tempering!
The equipment you'll need is a microwave safe bowl, a rubber spatula and a thermometer that reads temperatures between 80-130°F.
Dark Chocolate; 88 °F (31 °C)
Milk Chocolate; 86 °F (30 °C)
White Chocolate; 83 °F (28 °C)
First, make sure you're tempering with premium, quality chocolate!
I personally love working with premium chocolate bars, and there are lots of premium chocolates out there on Amazon or your local grocery store to choose from. You can always use chocolate chips and chocolate discs, or chocolate candy melts too.
But when you're rough chopping your chocolate, may I suggest using a kitchen knife brand called Kuma that I've been testing for over a couple of months now? It's amazing! It's sharp, cuts so clean and and it's my new favorite weapon in my kitchen.
The price and quality are a steal. If you're interested, read the reviews on Amazon or Kuma Knives. 🙂
Now for the steps:
Melt chocolate on high power at 1 minute interval, stirring thoroughly for 10-15 seconds (chocolate will just be starting to melt) and place back in microwave.
Repeat Step 1 melting process for 30 seconds and stir thoroughly, then place back in microwave.
Continue stirring and repeat 30 seconds more and stir thoroughly until chocolate is completely melted through.
When it has reached the range below, the chocolate will be tempered and ready to work with for chocolate coating, candies, barks or using in frostings, brownies, etc.. It should have a nice sheen and be very smooth.
I like to let the chocolate set a little bit to cool down before using, like 2-5 minutes. If your chocolate is too thick, add a teaspoon of canola or vegetable oil to your melted chocolate and mix. Add more if needed, but don't go overboard, otherwise, your chocolate could become too runny or melt easier when it's above room temperature.
In the end, tempering chocolate the microwave way, you have less items to clean, it's fast and painless!!! I just prefer easy, so if you do too, microwave away!
Another way you can consider tempering is by using the double boiler method. If you're interested in that option and want to see what it's all about go check out Chocoley for that breakdown.
Want to make your own chocolate? Here's the Guide to Making Homemade Chocolate over at the Porch!