Tempering of chocolate

I'll start by explaining the target temperatures for different types of chocolate:

• White chocolate: 28-30 degrees Celsius (82-86 degrees Fahrenheit)
• Milk chocolate: 30-31 degrees Celsius (86-88 degrees Fahrenheit)
• Dark chocolate: 32-34 degrees Celsius (90-93 degrees Fahrenheit).

I always use chocolate buttons when tempering. If you don't have those, chop your chocolate into smaller pieces before you begin. Always remember to have some extra chocolate on hand to use if your chocolate gets too warm. Place the chocolate in a plastic bowl (microwave-safe) and put it in the microwave.  Start with 30 seconds. Take it out and stir the chocolate well. Put it back in and give it 25-30 seconds. Take it out and stir the chocolate well again. As more chocolate melts, the shorter the time it needs in the microwave.  When all the chocolate is melted, start measuring the temperature each time you take it out. Continue, and finally give it only 5 seconds at a time.  If you exceed the desired temperature, simply add a bit of new chocolate and stir until you reach the desired temperature. The chocolate is now ready to use.  

I'll start by explaining the target temperatures for different types of chocolate:

• White chocolate: Heat to 45 degrees Celsius (113 degrees Fahrenheit) (melting temperature), cool to 26-27 degrees Celsius (79-81 degrees Fahrenheit) (crystallization temperature), and heat to 29 degrees Celsius (84 degrees Fahrenheit) (working temperature).
• Milk chocolate: Heat to 45 degrees Celsius (113 degrees Fahrenheit) (melting temperature), cool to 27-28 degrees Celsius (81-82 degrees Fahrenheit) (crystallization temperature), and heat to 30 degrees Celsius (86 degrees Fahrenheit) (working temperature).
• Dark chocolate: Heat to 55 degrees Celsius (131 degrees Fahrenheit) (melting temperature), cool to 28-29 degrees Celsius (82-84 degrees Fahrenheit) (crystallization temperature), and heat to 31 degrees Celsius (88 degrees Fahrenheit) (working temperature).

I always use chocolate buttons when tempering. If you don't have those, chop your chocolate into smaller pieces before you begin. Always remember to have some extra chocolate on hand to use if your chocolate gets too warm. Add a small amount of water (about 2-3 cm high) to a small pot and bring the water to a boil. Reduce heat so that it just simmers, and place a larger metal bowl on top. This creates a water bath.  Add about 3/4 of your chocolate to the metal bowl and melt it. Once you reach the melting temperature (depending on your type of chocolate), remove the bowl from the pot and place it on a damp dishcloth on the countertop. Gradually add some of the remaining 1/4 chocolate while stirring. Stir with a spatula while monitoring the temperature. Once you reach the crystallization temperature, place the bowl back on the pot.  Be vigilant, it happens quickly now, and you must not exceed the working temperature. If you find that you're working a bit too slowly with using the chocolate, you can always put it back over the water bath to bring it back to working temperature.   Bon appétit.