Tempered Dark Chocolate
Tempering chocolate by adding finely chopped chocolate into already-melted chocolate is known as “seeding”. This lowers the temperature adding stability for a firmer set chocolate.
Ingredients
180 g dark chocolate (min 64%), broken up
60 g dark chocolate (min 64%), finely chopped
Instructions
STEP 1/4
Break up 180 g chocolate
Finely chop 60 g chocolate
STEP 2/4
Lift the Cooking Chef head and fit the heat shield
Fit the Creaming Beater to the machine
STEP 3/4
Attach the Cooking Chef bowl to the machine
Add broken up chocolate into the Cooking Chef bowl, fit the splash guard
Heat at 47ºC on speed 3 for 10 minutes until melted
Scrape down the Creaming Beater if necessary
STEP 4/4
Add finely chopped chocolate to the bowl
Set the temperature to OFF
Mix on speed 2 for 2 minutes until completely melted
Scrape down the Creaming Beater if necessary and mix again
Use
It’s important to use good quality chocolate – chocolate with added oils will not temper.
This recipe simply tempers the chocolate for you to use as you wish.
Tempered Dark Chocolate
Tempering chocolate by adding finely chopped chocolate into already-melted chocolate is known as “seeding”. This lowers the temperature adding stability for a firmer set chocolate.
Ingredients
180 g dark chocolate (min 64%), broken up
60 g dark chocolate (min 64%), finely chopped
Instructions
STEP 1/4
Break up 180 g chocolate
Finely chop 60 g chocolate
STEP 2/4
Lift the Cooking Chef head and fit the heat shield
Fit the Creaming Beater to the machine
STEP 3/4
Attach the Cooking Chef bowl to the machine
Add broken up chocolate into the Cooking Chef bowl, fit the splash guard
Heat at 47ºC on speed 3 for 10 minutes until melted
Scrape down the Creaming Beater if necessary
STEP 4/4
Add finely chopped chocolate to the bowl
Set the temperature to OFF
Mix on speed 2 for 2 minutes until completely melted
Scrape down the Creaming Beater if necessary and mix again
Use