How To Temper Chocolate Alton Brown

Mastering the Art of Tempering Chocolate: A Step-by-Step Guide

Tempering chocolate is a crucial skill for any aspiring chocolatier or home baker. When done correctly, tempered chocolate has a glossy finish, satisfying snap, and a stable crystalline structure that makes it perfect for dipping, molding, and creating delectable chocolate treats. Renowned chef Alton Brown has popularized a method for tempering chocolate that yields consistent and professional results. In this guide, we’ll walk you through the steps to temper chocolate using Alton Brown’s tried-and-true technique.

What You’ll Need

Before you begin, gather the following tools and ingredients:

High-quality chocolate (dark, milk, or white)
Double boiler or microwave
Thermometer
Rubber spatula
Offset spatula

Step 1: Prepare Your Chocolate

Start by chopping your chocolate into small, uniform pieces. This will help it melt evenly and quickly.

Step 2: Melt the Chocolate

If you’re using a double boiler, fill the bottom pot with an inch of water and bring it to a gentle simmer. Place the chopped chocolate in the top pot and stir occasionally until it reaches the desired temperature:

Dark Chocolate: 115°F (46°C)
Milk Chocolate: 110°F (43°C)
White Chocolate: 110°F (43°C)

If you prefer using a microwave, heat the chocolate in short bursts of 15-20 seconds, stirring between each interval. Be careful not to overheat the chocolate.

Step 3: Cool the Chocolate

Once the chocolate reaches the specified temperature, it’s time to cool it down. For dark chocolate, you’ll want to cool it to:

Dark Chocolate: 95°F (35°C)
Milk Chocolate: 86°F (30°C)
White Chocolate: 82°F (28°C)

Stir the chocolate constantly as it cools, either by adding small pieces of unmelted chocolate or using an offset spatula to spread it on a marble surface. This process encourages the formation of stable cocoa butter crystals, essential for well-tempered chocolate.

Step 4: Reheat the Chocolate (Optional)

If your chocolate has cooled to the desired temperature without solidifying, gently reheat it to:

Dark Chocolate: 88-90°F (31-32°C)
Milk Chocolate: 84-86°F (29-30°C)
White Chocolate: 82-84°F (28-29°C)

Be cautious not to exceed these temperatures, as overheating will undo the tempering process and require starting over.

Step 5: Test the Tempered Chocolate

To ensure your chocolate is properly tempered, dip a clean knife or spatula into the chocolate and set it aside for a few minutes. If the chocolate sets with a smooth and glossy finish, it’s ready to use. If it remains tacky or streaky, it may need further adjustments in temperature.

With Alton Brown’s method, you can achieve beautifully tempered chocolate that’s perfect for coating fruits, creating truffles, or crafting delicate decorations. Practice and patience are key to mastering this essential skill, so don’t be discouraged if your first attempts aren’t flawless. Keep experimenting and enjoy the delicious rewards of working with perfectly tempered chocolate!

Share your thoughts and experiences on how to temper chocolate like Alton Brown in the Cooking Techniques forum.

FAQ:

What is tempering chocolate and why is it important in chocolate making?

Tempering chocolate is the process of heating and cooling chocolate to specific temperatures in order to stabilize the cocoa butter crystals. This gives the chocolate a glossy finish, a smooth texture, and a satisfying snap when broken. Tempering is important because it ensures that the chocolate sets properly and has a good shelf life without developing a dull appearance or a crumbly texture.

What are the different methods for tempering chocolate that Alton Brown recommends?

Alton Brown recommends the seeding method for tempering chocolate. This involves melting two-thirds of the chocolate to a specific temperature, then adding the remaining one-third of the chocolate (which is finely chopped) to lower the overall temperature. This method is reliable and produces consistent results.

What equipment do I need to temper chocolate using Alton Brown’s method?

To temper chocolate using Alton Brown’s method, you will need a double boiler or a heatproof bowl set over a pot of simmering water, a thermometer, a spatula, and a bowl for the tempered chocolate. It’s important to use a good quality thermometer to ensure accurate temperature control.

Can I use a microwave to temper chocolate following Alton Brown’s method?

Yes, you can use a microwave to temper chocolate using Alton Brown’s seeding method. Simply melt two-thirds of the chocolate in the microwave at 50% power, then add the remaining one-third of finely chopped chocolate and stir until it’s completely melted and reaches the desired temperature.

What are some common mistakes to avoid when tempering chocolate using Alton Brown’s method?

Common mistakes to avoid when tempering chocolate include overheating the chocolate, not properly seeding the melted chocolate with the chopped chocolate, and not stirring the chocolate consistently. It’s important to follow the temperature guidelines and the seeding process closely to achieve the desired results.

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