Using the sous vide technique, you can achieve a precise and perfect tempering of chocolate - every time. It takes a bit longer than over a water bath/microwave, but you know that you hit the mark every time.
Recipe for sous vide tempered chocolate
Using the sous vide technique, you can achieve precise and perfect tempering of chocolate every time. It does take a bit longer than using a double boiler or microwave, but you can be sure you get it right every time.
Sous vide tempered chocolate
Using the sous vide technique, you can achieve a precise and perfect tempering of chocolate - every time. It takes a bit longer than over a water bath/microwave, but you know that you hit the mark every time.
Ingredients
- Dark chocolate I used 54.5% of a good quality chocolate.
Instructions
- We have chosen to temper a good 54.5% dark chocolate in this recipe. It could just as well have been a 70%, it mainly depends on using good quality and the cocoa percentage is somewhat a matter of taste.
- I used chocolate chips for the recipe; if you use larger pieces of chocolate, make sure to break them into smaller pieces before putting them in the vacuum bag.
- Vacuum pack the chocolate and place it in your sous vide/water bath at 43 degrees Celsius (109 degrees Fahrenheit).
- The key is for all the chocolate to reach 43 degrees Celsius (109 degrees Fahrenheit), so it's a good idea to make sure the water bath is at 43 degrees Celsius (109 degrees Fahrenheit) when you start.
- Give the chocolate 5-7 minutes at that temperature and massage the bag once to ensure the heat is evenly distributed.
- The next step is to bring the chocolate down to 28 degrees Celsius (82 degrees Fahrenheit).
- The easiest way to do this is either adding more water to the bath (preferably cold) or removing some water and replacing it with cold water. This will drop the temperature faster.
- Again, give the chocolate 5-7 minutes at 28 degrees Celsius (82 degrees Fahrenheit) and gently massage the bag.
- Turn up to 32 degrees Celsius (90 degrees Fahrenheit) and when the chocolate has had a couple of minutes at that temperature, it is ready to be used.
- For instance, if you don't use it all immediately, you can cut a small hole in the side of the bag to pipe it out. When done, clamp the hole (or possibly wipe it and "seal" it with your vacuum sealer) and put it back into the water bath.