How to Temper Chocolate

📝 Mga Tagubilin

1. 1

   Chop chocolate finely for even melting.

2. 2

   Melt 2/3 of chocolate to 115°F (dark) or 110°F (milk/white).

3. 3

   Remove from heat. Add remaining chocolate, stir until melted.

4. 4

   Or: pour melted chocolate on marble, spread and fold until cooled.

5. 5

   For dark chocolate: cool to 82°F, then reheat to 88-90°F.

6. 6

   For milk: cool to 80°F, reheat to 86-88°F.

7. 7

   For white: cool to 78°F, reheat to 84-86°F.

8. 8

   Test: dip knife, chocolate should set in 3-5 minutes with shine.