Is it difficult to temper chocolate? It requires precision to hit the right temperatures and achieve that perfect snap in your chocolate. We have used the sous vide technique to ensure we get the temperatures spot on.
Recipe for tempering chocolate sous vide
It’s challenging to temper chocolate.
It requires precision to reach the right temperatures and achieve the perfect snap in your chocolate.
We have used the sous vide technique to ensure we hit the temperatures accurately.
Tempering Chocolate Sous Vide
Is it difficult to temper chocolate? It requires precision to hit the right temperatures and achieve that perfect snap in your chocolate. We have used the sous vide technique to ensure we get the temperatures spot on.
Equipment
- 1 Sous Vide
Ingredients
- Chocolate Dark. 70%
Instructions
- In this recipe, we have chosen to temper a dark 70% chocolate.
- Break the chocolate into smaller pieces and vacuum seal it.
- Place it in your sous vide/water bath and set the temperature to 43 degrees Celsius (109 degrees Fahrenheit).
- Once you have reached the temperature, leave the chocolate for 5 minutes at that temperature.
- Then turn it down to 28 degrees Celsius (82 degrees Fahrenheit). Optionally, remove some water from the pot/container and add cold water. This will help lower the temperature.
- Once you have reached the temperature, leave it for another 5 minutes, then turn it up to 32 degrees Celsius (90 degrees Fahrenheit).
- Leave it for another 5 minutes and the chocolate will be perfectly tempered and ready to use.
Notes
https://www.youtube.com/watch?v=hgEwoeMa-rg