cara mudah tempering / masak coklat

Cara ini mudah kerana tak perlu jangka suhu.

Bahan

1.coklat converter  cari di kedai coklat
2. Timbang
3. Spatula atau sudu plastik
4. Periuk berisi air yang dididihkan
5, mangkuk ayan. atau periuk kecil yang lebih kecil dari no. 4.
Pastikan coklat tak kena air. Pastikan Sudu dan dalam periuk ayan kering

Perkara yang diambil perhatian
a. Coklat dan bahan mestilah kering
b. Kalau boleh gunakan brand yang sama jika nak tambah kerana lain brand lain kandungan coklat
c. Tidak dicampurkan coklat coverter dengan jenis lain saperti compound

Caranya
1. Ambil coklat tak kira berapa banyak terpulang.Ambil sedikit. Jika banyak susah dan penat ketika mengacaunya
2. bahagikan 2 bahagian
bahagian A. 3/4 dari berat coklat yang dimasakan masukan dalam mangkuk ayan
bahagian B. 1/4 dari coklat yang hendak di masakan
Jika 400 gram maka 300 gram dalam A, 100 gram dalam B. atau gunakan kiraan kiub, setiap bar coklat dibentuk dalam sususan kiub,

ambil 8 kiub bahagi pada dua,  6 kiub dalam A dan 2 kiub dalam B
Hiris semua coklat halus atau nipis supaya cepat cair

3, Satelah air mendidih  masukan mangkuk ayan yang mengandungi 3/4 coklat  kedalam periuk yang berisi air mendidih dan kacau dengan sudu kayu atau sudu plastik hingga  hampir cair( masih ada coklat yang beku lebih kurang 10 hingga 20.peratus). Pastikan tak cair semua.

4,  Masukan bahagian B dalam mangkuk ayan tadi, keluarkan mangkuk ayan cepat dari tempat didihan  dan kacau hingga semuanya cair.

Masukan coklat dalam acuan . Ketuk acuan pada meja perlahan lahan sebelum membeku atau goncang acuan  untuk mengeluarkan gelembung udara.Jika coklat menjadi beku rendamkan mangkuk ayan yang berisi coklat kedalam air panas dan kacau hingga cair.

Masukan kedalam peti ais selama lima minit.
Hasil Coklat menjadi Jika coklat senang keluar dari acuan.

Satelah siap semua,  basuh alat saperti periuk ayan, sudu ,acuan dengan air panas. Kerana air panas mencairkan coklat.
Selamat mencuba

tempering chocolate method 2

Tempered chocolate is the secret to professional chocolate products. Chocolate that has been tempered is smooth, with a shiny finish and a satisfying snap. If you're planning on making dipped chocolates or molded chocolates, the chocolate will need to be tempered so that it behaves properly and produces candies that are both tasty and beautiful.

1. Chop your chocolate. It is best to use at least 1 pound of chocolate, as it is easier to temper (and retain the temper) of larger amounts of chocolate. If this is more than you need, you can always save the extra for later use. Be sure that your chocolate is in block or bar form, not chocolate chips. The chips have additives that allow them to retain their shape at higher temperatures, and so they will not temper properly.

2. Melt 2/3 of your chocolate. Place it in the top of a double boiler, set over simmering water. Securely clip a chocolate or instant-read thermometer to the side of the boiler to monitor the chocolate’s temperature.

3. Stir gently but steadily as the chocolate melts and heats up. Use a rubber spatula, not a wooden or metal spoon.

4. Bring the chocolate to 115 degrees (for dark chocolate) or 110 degrees (for milk or white chocolate). Do not allow the chocolate to exceed its recommended temperature. When it is at the right temperature, remove it from the heat, wipe the bottom of the bowl, and set it on a heat-proof surface.

5. Add the remaining chunks of chocolate and stir gently to incorporate. The warm chocolate will melt the chopped chocolate, and the newly added chocolate will bring down the temperature of the warm chocolate.

6. Cool the chocolate. Once the chocolate gets below 84 degrees, remove the remaining chunks of chocolate. They can be cooled, wrapped in plastic wrap, and saved for another use.

7. Reheat the chocolate briefly.Place the chocolate bowl over the warm water in the double boiler for 5-10 seconds, remove it and stir, and repeat, until the temperature reaches 88-89 degrees (87 for milk and white chocolate). Do not leave the chocolate over the hot water, or allow it to exceed 91 degrees.

8. Your chocolate should now be tempered! To make sure it has been done properly, do a spot test: spread a spoonful thinly over an area of waxed paper and allow it to cool. If the chocolate is shiny and smooth, it is properly tempered. If it is dull or streaky, it has not been tempered correctly.

Tips:
To use tempered chocolate, you must keep it warm but not hot, ideally in the 85-88 degree range (86 degrees for milk and white chocolate)v. You can either keep it over a pan of warm (but not simmering) water, stirring occasionally, or try placing it on an electric heating pad set to “low.” Whichever method you choose, it’s important to stir often so that the chocolate remains a uniform temperature throughout.


What You Need:
At least 1 pound of chocolate
Accurate chocolate or instant-read thermometer
Double boiler, or a bowl fitted on top of a saucepan
Rubber spatula

Tempering Chocolate method 1

Whether you're dipping confections in chocolate, coating truffles, or making chocolates in a candy mold, you need to know how to temper chocolate.

Tempering allows the crystals in chocolate to be distributed and suspended evenly throughout the final product. Correctly tempered chocolate will yield a bright, crisp, and shiny chocolate, while incorrectly tempered chocolate will produce results that are stre
1. To melt and temper chocolate, you need chocolate couverture: the kind with real cocoa butter. Start with 12 ounces or more: a large amount is easier to work with, especially for beginning chocolatiers. You'll need a pot of water, a clean, completely dry stainless steel bowl to act as a double boiler, and a rubber spatula for stirring. Any moisture in the bowl will interrupt and ruin the tempering process. Place the pot of water on the stove and bring the water to a slow boil.

2. Chocolate chips or coins (available from some specialty purveyors) are ideal for tempering, as they are all the same size and will therefore melt evenly. If you're using a block of chocolate, a serrated knife works well for chopping; you can also use a dough cutter (bench scraper) or other knife. Chop chocolate into even pieces that are no larger than half an inch square.
3. Use the dough cutter, bench scraper, or your hands to transport the chocolate to the dry bowl. If you use your hands, move quickly: the chocolate will melt in your hands. Keep a dry kitchen towel handy for wiping hands and surfaces free of chocolate crumbs and drips.

4. Place the bowl on top of the pot of hot water and gently stir the chocolate with a rubber spatula until it has melted completely and looks smooth. You can keep the water at a simmer while the chocolate melts, or you can turn the heat off entirely. For small amounts of chocolate, it is appropriate to turn off all heat: steam can introduce moisture to the chocolate, causing it to seize up or curdle. In addition, some chocolate has a very high cocoa butter content, which if heated too quickly will cause the chocolate to break and crystallize. White chocolate, in particular, needs very gentle handling.

5. Test the temperature of the chocolate. You need to melt the chocolate to a target temperature of about 110 degrees F (45 degrees C). Be cautious not to go over the target temperature to avoid scorching. As soon as the chocolate reaches the proper temperature, remove the bowl from the heat, dry the bottom of the bowl, and begin the process of cooling and agitation that is essential in tempering. One way of cooling the melted chocolate is to add chopped, un-melted couverture to the bowl. (Add about a third of the amount of chocolate you started with: if you melted 12 ounces, add an additional 4 ounces of finely chopped chocolate.) Stir vigorously until chocolate is melted. This process, called "seeding," allows the crystals in the unmelted chocolate to dictate the shape in the melted chocolate, giving you the desired smooth, glossy result.
6. Now, if your chocolate is too cool to work with, you must bring the chocolate's temperature back up to approximately 90 degrees F (32 degrees C) to use it for coating or molding. Pastry chefs use a method called "tabling" to temper chocolate, a cooling-and-agitation method which involves pouring two-thirds of the melted chocolate onto a marble slab. The chocolatier quickly spreads it thin with a metal spatula, scrapes it back into a pile with a putty knife, and spreads it thin again, repeating until the right sludgy consistency is reached. This cooled chocolate is stirred into the bowl of reserved warm chocolate.

7. Test the temper by dipping a knife tip into the chocolate and letting it sit for two to three minutes. Is it still sticky? It's not in temper. Properly tempered chocolate should be firm to the touch after a few minutes.