Calculateur de Tempérage du Chocolat — Formule

How to Temper Chocolate

Temperature Ranges

TypeMeltCool ToWorking Dark118-122°F80-82°F88-90°F Milk110-113°F78-80°F84-86°F White100-104°F76-78°F80-82°F

Steps

1. Melt: Heat chocolate to the melt temperature to destroy all existing crystal forms. 2. Cool: Lower the temperature to encourage stable (Form V) crystals to form. 3. Reheat to working temp: Gently raise to working temperature to melt unstable crystals while preserving stable ones.

Seed Method

Add 25% finely chopped tempered chocolate to the melted chocolate while stirring. This provides stable crystal seeds.

Exemple Résolu

Temper 500 g of dark chocolate.

  1. Melt 500 g dark chocolate to 122°F (50°C).
  2. Cool to 82°F (28°C) on a marble slab or by adding seed chocolate.
  3. Seed amount = 500 x 0.25 = 125 g finely chopped tempered chocolate.
  4. Reheat gently to 90°F (32°C) working temperature.
  5. Test: dip a knife and let it set. It should be glossy and snap cleanly in 3-5 minutes.