Tempering Chocolate - Beverley Dunkley, Head of the Barry Callebaut UK Chocolate Academy

Thermomix UK

Thermomix UK

27th October 2011

Tempering Chocolate - Beverley Dunkley, Head of the Barry Callebaut UK Chocolate Academy

Beverley Dunkley, Head of the Barry Callebaut UK Chocolate Academy, gives these clear guidelines on how to use your Thermomix to temper chocolate. Here she is using one of the Callebaut chocolate varieties. As you can see, perfect tempering depends on the temperature of the room and the chocolate, as well as the size of the chocolate callets/buttons. These guidelines are based on the room temperature being 19°C to 21°C.

Ingredients

  • Ingredients
  • 800g Callebaut 811 chocolate callets

Method

1. Weigh 450g Callebaut 811 chocolate callets into the TM bowl. Melt 7 minutes/50°C/Speed 1.
2. Test temperature of chocolate:
• if it reads over 40°C add 150g of 811 chocolate
• if it reads 39°C add 85g of 811 chocolate
• If it reads 38°C add 70g of 811 chocolate
3. Stir 2 minutes/Speed 1/Measuring Cup OFF.
4. Test chocolate by spreading 2 tsp on a piece of paper:
• If it sets in an environment of 19 to 21°C and has a shine, the chocolate has enough stable crystals and is ready to use.
• If it sets but is streaky, cool three minutes longer in the TM bowl with the TM lid off. Test: it should now have a shine.
• If it does not set, the chocolate needs more solid chocolate buttons melted into it gently, then re-test.
Janie's Tip:
Note: Callebaut 811 chocolate is a Belgian dark chocolate containing 53% cocoa solids.

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