Chocolate tempering machines have proven to be a boon to an industry that’s worth billions of dollars that you can usually find them in the production areas of professional chocolatiers. These machines come with a computer chip that regulates temperatures and directs the tempering cycle automatically so that they helped increase yields and profits exponentially.
Artisanal confectioners, however, frown on the use of these machines and choose to manually temper chocolate by tabliering. Thought to be French-borne, tabliering is a method that cools molten chocolate on a surface that takes in the heat from the mushthe liquefied chocolate.
One thing that artisanal chocolatiers make sure of before commencing tabliering is to keep all of their equipment and ingredients, their hands included, utterly dry to avoid chocolate seize. Such a phenomenon just means that your chocolate has congealed and turned into a lump, totally useless for dipping and molding. It can also happen if chocolate is heated too quickly or too much.
Julienne one pound of chocolate into with a bread knife, then place these on the topmost pan of a double boiler. Place the latter onto the stove on medium heat and let the chocolate melt gently. Stir with a spatula, taking care not to hurry the process. The chocolate must be around the ranges of 108F to 115F before you transfer the mush to a mixing bowl. When you pour the chocolate mush, it should be free-flowing and clump-free. The bottom of the pan could also be wet so take the time to wipe it dry before pouring.
Divide the chocolate mush into three portions. Spread and fold the first two-thirds of the mush onto the marble slab until the mush cools down to a range of 80-82F. While you’re doing that work, remember to maintain the temperature of the other third of the mush at 100F or the mixture will congeal when temperatures go lower than that.
Spreading and folding the first portion of the mush could take about ten minutes. Afterwards, stir in the remaining third in stages. Return the whole mush to the following temperature levels: white at 82-84F, semi-sweet at 86-88F, and dark chocolates at 88-90F. Try to coat the tip of a knife with the mush to check if you’ve tempered successfully. If after five minutes the chocolate becomes a crisp, glossy coat around the tip then the chocolate is ready for molding and dipping.
While you’re busy getting creative with chocolate design, remember to monitor the holding temperature of your chocolate mush. Should the temperature undergo an extreme change, you’re in for a re-tempering session. To keep the mush tempered a while longer, let its repository bowl rest on a heating pad or a bain-marie though be alert to any moisture that may seep into it.
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