How To Temper Chocolate - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Anita Chu
Tempered chocolate has a shiny, flawless appearance. It feels firm and breaks off with a snap when you bite into it and it melts smoothly in your mouth, allowing you to fully enjoy the flavor. Slowly heating and cooling melted chocola
Ingredients
- 1 1/2 to 2 pounds chocolate
Instructions
- Finely chop 1 1/2 to 2 pounds chocolate. Smaller amounts make it difficult to control the temperature changes.
- Place two-thirds of the chocolate in a double boiler or metal bowl set over a saucepan of simmering water. Make sure the bottom of the bowl does not touch the water. Place a candy thermometer or digital thermometer in the chocolate and stir frequently with a rubber spatula.
- Do not let the temperature of the chocolate exceed 120 °F for dark chocolate or 105 °F for milk or white chocolate. When the chocolate has fully melted, remove the bowl from heat. Wipe the bottom of the bowl to get rid of any condensation.
- Stir in the remaining third of the chocolate a little at a time. Let it melt before adding more.
- Let the chocolate cool to about 82 °F. It it is warmer, keep stirring and let it cool some more. If it is cooler, begin reheating in the next step.
- Once the chocolate is 82 °F, place it back over simmering water. For dark chocolate, reheat to 88 °F to 91 °F. For milk and white chocolate, reheat to 85 °F to 87 °F. Remove the bowl from heat once you have reached the right temperature.
- Spread a small spoonful of chocolate on a piece of wax paper. If it looks dull or streaky, re-temper the chocolate, starting with step 2. If it dries quickly with a glossy finish and no streaks, the chocolate is in temper.
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