I didn't find a similar topic, so I decided to ask here

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

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.

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!

That was always my question too. Experts await you on egullet.org

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!!

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

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

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

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

What are you making?

What about a brand new medical thermometer??

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!!

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!

US temps:

Milk or White = 110 - 115
Bittersweet = 118 -120
Dark = 115 - 118

Double boiler method:

Heat ¾ of chocolate to temp above, remove from double boiler & add rest of chocolate, cool to 84 . Put back on double boiler, heat to (milk or white 97 - bittersweet 88-91 - dark 85-87) cool and use!

If I understand it right, some chocolates such as Merckens or Wilton melts don't require tempering. I believe that is because there is some parafin added. Good quality chocolate does require tempering. I use the seeding method mentioned - where you melt the chocolate and then add unmelted chocolate to cool down the chocolate to right temperature. I will admit that I use the microwave on 50% power to melt my chocolate and am very careful to stir often and not over heat it. You can dip a metal spoon in the chocolate and set it aside (not in refrig.) It should cool down and set up in a reasonable time period with a nice glossy sheen (say approximately 3 - 5 minutes.) If it doesn't harden, your chocolate isn't tempered. I don't use a thermometer - though may people do. You might want to google "tempering chocolate" and read more expert advice.

When we did chocolate tempering we weren't even allowed to use a thermometer.

It's easier when you melt the chocolate just enough so that some of it is still solid and start stirring. Or if the chocolate is totally melted and warm, add enough small solid pieces to make it thick like there is no way it's going to melt itself. start stirring.

Chocolate tempers BELOW the working temperature, so you have to bring it down down down and stir it until you can see surface tension happening. Meaning: if you move your spoon ever so slightly in the center of the bowl, you should see the chocolate ripple nearly all the way to the edges as all of the stable crystals are connecting as it tempers. Like a big chocolate net.

THEN you bring it up to working temperature with a heat gun until it is glossy and around body temperature (touch it, it might be slightly warm or you feel nothing at all). If there are streaks along the surface, it's likely to be too cold and while it might be "tempered" it will look streaky after setting.

Dribble chocolate on a metal spatula and if it's right, it should have good surface tension (it will look more rounded, untempered will be runny and flat... maybe even redder) and it should set quickly