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Chocolate tempering question

post #1 of 18
11/3/10 at 6:38am
Thread Starter 
I didn't find a similar topic, so I decided to ask here icon_smile.gif

Can anyone tell me how to temper chocolate without using the candy thermometer?
Here I can't find a place to buy it, so if there is a way to temper chocolate without the thermometer, any tip is appreciated.

Thanks in advance icon_smile.gif
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post #2 of 18
11/3/10 at 7:32am
You can put some chocolate that is already in temper into untempered chocolate and it's sposed to work.

Egullet.org is a message board with a pastry forum where I mean Andrew Shots posts there, famous been on tv won big pastry awards in chocolate guy, writes books. He's been a judge on chocolate tv challenges. Plus other gifted chocolatiers. so you can glean a wealth of information there also.
 
 

 

 

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post #3 of 18
11/3/10 at 8:34am
I don't work with chocolate much, because when I do, it usually ends up everywhere....floor, ceilings, cabinets, on the dogs etc...
I usually do the same method that "K8memphis" mentioned, and I actually have a tempering thermometer!
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post #4 of 18
11/3/10 at 9:05am
Thread Starter 
Quote:
Originally Posted by -K8memphis

You can put some chocolate that is already in temper into untempered chocolate and it's sposed to work.



How do I get chocolate in temper in the first place?
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post #5 of 18
11/3/10 at 9:20am
That was always my question too. Experts await you on egullet.org icon_biggrin.gif

Well actually like candy melts like Merckens are already in temper. But I mean why not just use the Merckens then right? Never made sense to me either.

Egullet.org!!
 
 

 

 

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post #6 of 18
11/3/10 at 9:35am
the ways i know, to temper chocolate yourself you need a thermometer. its all about the choolate being at the right temperature, or else it doesnt temper.
so buying tempered chocolate is the way to go! although it depends what its for, chocolate flavour coating (not real chocolate, i dont know if u guys really have it in the USA? or is tat what candy melts are? who knows!) behaves kinda similar, like with a bit of a shine and a snap - so would work for cake pops.
xx
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post #7 of 18
11/3/10 at 9:52am
Thread Starter 
I don't have a cake supply store, so I can't buy the thermometer...
I did order it, but it will arrive in 2-4 weeks...
And I need the tempered stuff pretty soon...
That's why I need to "temper" it in a caveman way icon_lol.gif

Also, if I do find myself totally helpless and without any ideas or means to temper the chocolate, I might think about visiting egullet.org icon_rolleyes.gif
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post #8 of 18
11/3/10 at 10:03am
Cavemen have to very experienced with chocolate to temper it properly without a thermometer.
 
 

 

 

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post #9 of 18
11/3/10 at 10:07am
Thread Starter 
Quote:
Originally Posted by -K8memphis

Cavemen have to very experienced with chocolate to temper it properly without a thermometer.



Yup, that's what I'm goin' for icon_lol.gif
I appreciate the answers and I will have to try and temper and see how my luck goes... thumbs_up.gif
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post #10 of 18
11/3/10 at 10:09am
What are you making?
 
 

 

 

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post #11 of 18
11/3/10 at 10:15am
What about a brand new medical thermometer??
 
 

 

 

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post #12 of 18
11/3/10 at 10:40am
Tempering chocolate is all about how it looks and feels. You take 2/3 of the total amount of chocolate and very slowly melt it over a double boiler which is barely simmering, you can gently stir it. As soon as it has all melted, take it off the heat and add the remaining third of chocolate, stir that in until it is partially melted. You can test the temp on your lips (obviously be aware of food hygiene!), it should be only slightly warm. You then need to gently heat it up to working temperature, putting it on a heat mat on the lowest setting is a good way.

You test the temper of chocolate by putting a thin coat on a metal spatula, pop it in the fridge, let it set and when you take the chocolate off it, it should be very shiny and when you break it you should hear a "snap". If you don't get that, then it hasn't worked and you've lost the temper. When keeping it at working temperature, be very aware of not over heating it!

The very best thing to do though is get a thermometer!! Hope this works for you, chocolate is a temperamental beast!!
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post #13 of 18
11/3/10 at 12:43pm
Thread Starter 
Quote:
Originally Posted by LisaPeps

chocolate is a temperamental beast!!


I like this quote! icon_lol.gif

I'm making chocolate cake mini balls icon_smile.gif
1 teaspoon = 1 ball
So I need about 10 oz of chocolate (dark) to coat the balls... thumbs_up.gif
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post #14 of 18
11/3/10 at 4:19pm
Melt the chocolate and heat over a double boiler and stir. Test the chocolate temperature by touching the chocolate below ur bottom lip. The first temperature should feel like a 'hot bath' 41C/105F.

Then place the bowl of chocolate over an ice bath, again stirring and testing the temperature of the chocolate now and again and it should feel cool to the touch- around 26-27C. This chocolate should feel more slack and when u stir it it should feel less runny (sorry can describe it it just feels a bit different)

Then heat it over a double boiler ten seconds on then off again, again stirring continuously until it feels a bit under body temperature. 31C

Then check if its tempered.

Im not sure if my instructions are clear and sorry i use celcius im form the UK. We used to have to temper chocolate the caveman way at school....

Hope it works out for u!
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post #15 of 18
11/3/10 at 5:04pm
Thread Starter 
Quote:
Originally Posted by littlegooseberry

Im not sure if my instructions are clear and sorry i use celcius im form the UK.


No, it's perfect, I live in Europe too icon_smile.gif that's why Celsius works great icon_smile.gif
I'll buy the chocolate tomorrow and temper and coat...
Thank you for the advice icon_smile.gifthumbs_up.gif
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