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Chocolate Terminology

Posted by on Feb 12, 2014 in Featured, Fun Facts, How to, Ingredients, Instructions, News, Resources | 0 comments

Have you ever wondered what’s the difference between unsweetened chocolate and bitter sweet chocolate?  Or what makes Dutch-processed coco different from regular powdered chocolate?  Or what are chocolate nibs anyway?  The folks at America’s Test Kitchen have put together a short chocolate terminology guide they posted on CNN’s Eatocracy that’s worth a look: Dark, light, sweet, creamy: 12 chocolates to know

Cnn's Eatocracy's Feb 12, 2014 article "Dark, light, sweet, creamy: 12 chocolates to know"

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Tempering Tips Tuesday – Infrared Thermometer

Posted by on Nov 27, 2012 in Blog, Featured, How to, Infrared Thermometer, tempering tips tuesday | 0 comments


I knew I had to have one the minute I saw it.  I was taking a chocolate class from Belgian Chocolate master Ryan Stevenson.  While he was stirring a bowl of melted chocolate he took what looked like a square plastic gun from a holster on his waist and shot a red beam into the chocolate.  “Almost ready,” he said.  He had just taken the temperature of the chocolate without inserted anything.  Fast. Clean. Efficient.  I needed one.  I asked Ryan the price and he said his professional quality infrared thermometer with holster cost about 80 Euros.

For the rest of the class I keep coming up with reasons to try the thermometer.  I took the temperature of the room, the molds, even my scraper.   Now I could find out the exact temperature of the room; it is best to work in a room around 68 degrees.  Room temperature impacts how quickly chocolate cools during the tempering process.  I could also find out the temperature of my molds.  You don’t want to put chocolate in a really cold mold.  It is best to use molds at room temperature (no colder than 68 degrees). When I first saw Ryan take the temperature of the chocolate using the infrared gun I was intrigued.  After playing around with it I knew I had to have one.

That night I went on Amazon to see my options.  I found dozens of infrared thermometers ranging in price from $16 to $75 dollars.  I then started to read the reviews and found that some of the less expensive ones received outstanding reviews.  These less expensive options didn’t come with holsters, but I thought I could live without it.

Sometimes a kitchen gadget really does make a task easier.  I bought my first infrared thermometer about a year ago.  Now I can’t image tempering chocolate without one.

I should mention one drawback to purchasing the inexpensive thermometers.  I had to retired my first one after a year of hard use because it no longer was giving me accurate readings.  It may be retired from the chocolate business but it’s still going entertaining my cats.

Order one on Amazon

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Tempering Tips Tuesday –
The Seeding Method

Posted by on Oct 30, 2012 in How to, Tempering, tempering tips tuesday | 0 comments

The process of tempering consists of three tasks: 1) melting the chocolate, 2) cooling the chocolate, and 3) stirring the chocolate. However, it is how one cools the chocolate that seems to define the methods for tempering. This week we are going to address the most common and easiest method for cooling chocolate, the seeding method. This is where after the chocolate is melted, you add tempered chocolate to the melted chocolate to cool it and to aid in forming the beta crystals.

I am providing three types of resources on the Seeding Method. The first is a flow chart I developed that walks you through the seeding method. The second is two sets of instructions in words and pictures. The first is a very short but thoughtful description of the seeding method from Anita Chu’s Field Guide to Candy that was reprinted on Epicurious. The second comes from the Callebaut chocolate academy and are step-by-step instructions on seeding using Callebaut callets. The last resource is a YouTube video demonstration of the seeding method.








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Tempering Tip Tuesday – There is No One Right Way to Temper

Posted by on Oct 23, 2012 in Blog, How to, Tempering, tempering tips tuesday | 0 comments

For my first Tempering Tip Tuesday I’m going to provide an  overview of how to temper chocolate.  These instructions list out the different methods used at the different stages of the tempering process.  Most people end up using a variety of technique depending on variables such as room temperature, amount of chocolate and type of chocolate. The one thing I’ve learned about tempering is that there is no one right way to do it.  And that is why Tip #1 is There is No One Right Way to Temper.


What is Tempering?

In order for chocolate to have its maximum aesthetic and utilitarian qualities, the chocolate needs to be prepared through a process called Tempering. To understand tempering, one needs to learn a bit about the chemistry of chocolate.  Tempering is the act of pre-crystallizing the cocoa butter in chocolate. The ingredients of dark chocolate are cocoa liquor, cocoa butter, sugar and vanilla.   Milk chocolate has the same ingredients, but with the addition of milk powder.  White chocolate is only cocoa butter, sugar and milk powder; no cocoa liquor is used.  Whether dark, milk or white chocolate, cocoa butter is the essential ingredient. When chocolate is heated, the crystals in cocoa butter break apart.  There are 6 different forms of crystals in chocolate, but it is the beta crystals that produce the desired aesthetic qualities in chocolate.  The beta crystal is also referred to as the stable crystal because its formation results in chocolate being hard, shiny, and with an even coloring.  To pre-crystallize chocolate, you melt the chocolate to break apart the cocoa butter crystals.  Then you stir and cool the chocolate so that the stable beta crystals are formed.   It is at this point that the chocolate is ready for use.

Chocolate does not stay tempered.  As the chocolate cools, the chocolate begins to harden. This means that too many crystals have formed and the chocolate is now over-crystallized.  This harden chocolate can be reused by re-tempering it.

Tempering doesn’t impact taste.  Chocolate that is not tempered or over-crystallized will taste the same as properly tempered chocolate.  You temper chocolate to maximize the look and feel of the chocolate.

Characteristics of Properly Tempered Chocolate

When chocolate is properly tempered it will have the following characteristics:

  • Shine – Shiny and glossy when hard
  • Even coloring – The color and shine will be evenly distributed throughout the chocolate
  • Hardness – A crisp hardness that snaps when broken
  • Shrinkage – Clean and consistent shrinkage in molds

If the chocolate is not properly tempered, it will 1) take a long time to harden, 2) have a grayish color, and 3) stick to moulds.

Ways to Temper

There are different methods for tempering chocolate.  These methods are defined by their means for heating or cooling the chocolate.  Probably the oldest and most well known method involves heating the chocolate in a bain-marie (double-boiler).  A more modern heating method is with a microwave.  In terms of cooling, you can pour the chocolate on a cool surface, such as a granite or marble table and mix it on the table until it is cooled. Or you can cool the chocolate by adding un-melted chocolate to the warm chocolate to bring up the temperature, called seeding.

Tools and Utensils for Tempering Chocolate

You probably have all the tools and utensils you need for making chocolate already in your kitchen.

  • Microwave oven or double boiler
  • Plastic mixing bowls (microwave safe)
  • Plastic spatula
  • Big spoon for stirring (preferably plastic).
  • Cooking thermometer  (You can use a regular or digital meat thermometer)




These instructions offer a variety of methods for heating and cooling the chocolate.

STEP 1 – Melting the Chocolate

The first step in tempering chocolate is to melt it.  Chocolate melts at 45 degrees Celsius.  There are two simple and safe ways you can melt chocolate in your kitchen.  The first is with a bain marie (double-boiler) and the second is with a microwave.

Bain Marie (double-boiler):  Because chocolate burns easily, one needs to keep the chocolate away from direct heat.  This is accomplished using a double-boiler rather than a saucepan.  Put the chocolate in a double boiler until it starts to melt.  Once some of the chocolate is melted, stir regularly.  As soon as most of the chocolate is melted, turn the heat off and stir.  When the chocolate is completely melted, pour the chocolate into a plastic bowl.

Microwave:  If you are going to use a microwave, put the chocolate in a plastic bowl that is no more than 2/3 full.  Heat the chocolate in short intervals until it starts to melt.  The amount of time will vary depending on how much chocolate you are using.  If you have a large bowl, start with 2 -3 minutes.  If you are using a tiny bowl, start with 1 minute.  Stir regularly from the center outwards until the chocolate is melted.

Chocolate heated in a microwave begins to melt from the inside. Be sure to stir after each 30 seconds to distribute the melted chocolate.  Once the chocolate starts to melt, stir it.  The melted chocolate will help melt the un-melted chocolate.

How full:  Do not fill the bowl more than 2/3 full.  You will need room to mix the chocolate.  If you fill the bowl to the top, it will be hard to stir without chocolate spilling out.

Type of Bowl:  You want to use plastic and not glass because you don’t want the bowl to retain heat.

Temperature:  Because the intensity of the heat can vary from microwave to microwave, use med-high instead of high to avoid burning the chocolate.

If you melt the chocolate slowly in a microwave, you can melt it at precisely the temperature that chocolate melts without getting the chocolate hotter than it needs to be.  The ability to have complete control of the temperature of the chocolate is one of the advantages of using a microwave instead of a Bain Marie (double boiler).


Step 2 – Cooling & Stirring the Chocolate

Once the chocolate is melted you begin the cooling process. For properly tempered chocolate you need the temperature of the chocolate to be within a specific temperature range. Dark, milk and white chocolate are tempered at different temperatures.  The differences in cooling temperature have to do with the amount of protein in the chocolate.  The more milk protein, the lower the temperature to melt and to cool.

There are three popular ways to cool chocolate: Seeding, using a marble table, and letting the chocolate cool on its own.


With this method you slowly add un-melted chocolate (the same kind of chocolate that you melted) to the already melted chocolate.  You do this until the desired temperature is reached.  You start off adding handfuls of chocolate.  At first the added chocolate will melt very rapidly.  As the chocolate begins to cool, the added chocolate will take longer to melt and require more stirring.  Stirring is very important in the tempering process.  When the added chocolate no longer melts, then you are close to the desired temperature.

This un-melted chocolate you are adding is already tempered.  By adding tempered chocolate (un-melted chocolate) to melted chocolate you accomplish two essential steps in tempering: 1) the chocolate is cooled down because the un-melted chocolate is at room temperature and 2) the tempered chocolate begins the chain reaction necessary to form the proper beta crystals.

Marble Table:

Another way to cool the chocolate is to pour 2/3 of the chocolate on a cool table, such as granite or marble, and mix the chocolate on the table until it is at the desired temperature.  This mixing is important in forming the beta crystals.  Once the chocolate is cool, you put the chocolate back in the bowl with the remaining chocolate and mix the chocolates together.  This results in all the chocolate being properly tempered.

Cooling Naturally:

You can also just let the bowl of chocolate cool on its own.  This can take up to 30 minutes or longer.  You need to stir the chocolate throughout the cooling process.


Measuring the Temperature

To measure the temperature, you use a meat thermometer rather than a candy thermometer because a candy thermometer is for very high temperatures and a meat thermometer is for lower temperatures.   With chocolate you try not to get it hotter than 45 degrees.

Checking the temperature of the chocolate.

The Effect of Ambient Room Temperature on Tempering Process

Chocolate is highly sensitive to ambient room temperature.  If you are working in a cool room the chocolate will cool more quickly than in a warm room. When working with chocolate, you always have to factor in the ambient room temperature and humidity.

Importance of Stirring

The right temperature on a thermometer does not insure that the chocolate is properly tempered.  The chocolate also needs to be stirred. In fact, chocolate masters do not rely on a thermometer. They know when it is properly tempered by the look and feel of the chocolate when they are stirring it. One technique used by chocolate masters to test the temperature of chocolate is to put a dab under their bottom lip.  Since chocolate melts at body temperature, if it feels hot, the chocolate is too hot.  If it feels just right, then the chocolate is at the right temperature.

The difference between chocolate chips and the chocolate used for making chocolates:  There is a difference between the chocolate you use to make chocolate chip cookies and the chocolate used to make chocolate candy (or bon bons, as they are called in Belgium).  Chocolate chips are heat stable chocolate so that they will not lose their shape and melt while baking.  To make chocolate heat stable, less cocoa butter is added.  The chocolate used to make candy (bon bons), on the other hand, has more cocoa butter so that it will melt into a liquid form at 45° celcius.


Temperatures for Tempering Chocolate
Type Celsius Fahrenheit
Dark – Callebaut 31° – 32° c 88° – 89° f
Milk – Callebaut 30° – 31° c 86° – 87° f
White – Callebaut 28° – 29° c 82° – 84° f

Step 3 – Testing if Properly Tempered

You can test to make sure your chocolate is properly tempered and ready to use by dipping a spoon into the chocolate and then letting the spoon sit for 3-5 minutes.  If the chocolate is properly tempered, the chocolate on the spoon will turn hard and glossy.  If the chocolate is not tempered, the chocolate will still be liquid and/or will have a marble-like color indicating the fat and cocoa are still separated.

When the chocolate starts to get Thick (Over-crystallization)

When the chocolate cools too much, it will become thick.  This means that the chocolate has started to over-crystallize.  To get it back to a nice liquid form, you just need to re-temper.

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Launching Tempering Tips Tuesday

Posted by on Oct 22, 2012 in Blog, How to, Tempering, tempering tips tuesday | 0 comments

I’ll admit it.  I’m obsessed with tempering.  Tempering is that all important process of melting, cooling, and stirring chocolate so that its crystal structure breaks down and then reforms with the beta crystals being dominant.  This is serious chemistry in the kitchen.  And this chemistry  can be intimidating.

But, it doesn’t have to be.  Once you know the how and why of tempering, the chemistry involved turns into another cooking technique.

In my never ending quest to better understand tempering, I have been keeping a list of things to know and things to watch out for when tempering.  Such as the different methods for melting chocolate (double boiler or microwave) and the different ways to cool chocolate (seeding or on marble).  How you temper in hot weather and how you temper in cold weather.  The role and importance of using a thermometer and the joys of using an infrared thermometer.  All of these and more will be featured in Tempering Tips Tuesday  (yes, I do love a good alliteration).

Join me as I list out my tips and tricks for tempering chocolate.  There is so much to learn and discuss.  Don’t hesitate to join in and share your own tips and tricks. Together we’ll compile one great cheat sheet on tempering.

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Starter Kit

Posted by on May 8, 2012 in Appliances, How to, Molds, Supplies, Utensils | 0 comments

My friend Teresa recently asked for a list of essential items for making chocolate in a home kitchen.  “Not a problem” I replied and set out to put together a short “Chocolate Making Starter Kit.”  What began as a short and simple list quickly grew into a long list of items I can’t live without when making chocolate in my home kitchen. Here are my lists. The first is the Basic Starter Kit. The second list features other items I can’t live without. And the third list consists of additional items I use but didn’t photograph.

Basic Starter Kit

  • Callebaut Dark Chocolate 811NV (12.50 euros at Colruyt)
  • Plastic Mixing Bowl (5 euros @ Chocolate World)
  • Chocolate Mold (16 euros @ Chocolate World)
  • Digital thermometer ($10 @
  • Box of 100 Plastic Piping Bags (17 euros @ Chocolate World)
  • Chocolate Scraper (6 euros @ Chocolate World)
  • Pallet Knife (7 euros @ Chocolate World)


Items I Can’t Live Without

Palette Scrapers and Knife
I like to have several different shapes and sizes.
Plastic Scrapers
These are for scraping bowls and cleaning chocolate off the table and floor.  I like to have many on hand in different shapes and sizes.
Plastic Spatulas
One can never have too many spatulas.  They come in different sizes and styles. For making fillings, be sure to have some that are silicon and can be used with hot liquids.
Plastic Chocolate Stirring Spoons
These long and flat spoons were made for stirring chocolate without producing air bubbles.
Plastic Containers for Filling Piping Bags
I use a plastic pitcher or pasta storage container as a stand for filling piping bags with tempered chocolate. This makes it easier to fill the bag up with chocolate for filling and capping moulds.
A key tool for tempering chocolate at home is a thermometer especially if your home kitchen is like mine where I cannot keep the room at a constant or consistent temperature (one entire wall of my kitchen is a window resulting in the room temperature fluctuating with the weather).  There are many different kinds of thermometers on the market.  One can use a simple meat thermometer (you need a thermometer that can read low temperatures).  Digital thermometers with long probs are nice because they work well in large bowls.  My favorite thermometer is my infrared thermometer.  You just point and read the temperature; No need to insert anything.
Digital Scale
Making fillings for molded chocolate requires precise measuring. To do this one needs a digital scale. The scales come in different shapes and styles. One need not be fancy, just accurate.
Micro fiber dish cloths
I use these to wipe down the molds, spatulas, scrapers, and even my hands. I like to use micro fiber because the cloth won’t scratch the molds or tools
Trash Can
I like to have my trash can near to my working area.  However, I don’t need a large trash can out in my kitchen all the time.  The answer is a colaspable container.  I use a child’s laundry basket from IKEA.
This is what it looks like collapsed Here is what it looks like with a garbage bag inside. 

Additional Items not Shown

  • Extra plastic bowls – One can never have too many plastic bowls around.
  • Blow dryer or hot air gun – This is to reheat the chocolate and/or warm up the molds.
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