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!”
Now for the steps:
- Put 2/3 of the chocolate into the bowl and melt on 50% power for a 1 minute interval, stirring thoroughly (chocolate will just be starting to melt) and place back in microwave.
- Repeat Step 1 melting process for 1 minute and stir thoroughly.
- Continue stirring and “seeding” the chocolate by adding additional small amounts of chocolate until melted and stirring in between each addition. (The addition of chocolate “seeds” the melted chocolate with properly crystallized cocoa butter.)
Dark Chocolate; 88 °F (31 °C)
Milk Chocolate; 86 °F (30 °C)
White Chocolate; 83 °F (28 °C)
In the end, tempering chocolate the microwave way, you have less items to clean, it’s fast, painless and super yummy!!! 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.