How Do You Temper Chocolate?

Easy Method of Tempering Chocolate

For lots of chocolate recipes including creating printed chocolates it’s important to ensure your chocolate is tempered properly.

What Does Tempering Mean in Chocolate Production?

Tempering is the process of heating and cooling chocolate to stabilize it for chocolate production. Tempering gives chocolate a smooth and glossy finish and keeps it from melting easily on your fingers. It also means it’s at the correct temperature when using chocolate transfer sheets, allowing the printed chocolate designs to successfully transfer onto your chocolate.

How Do You Temper Chocolate?

Tempering chocolate is an easy process, it just takes a little patience and a food thermometer.

First of all, bring a pan half filled with water to a simmer and then remove from the heat. Break half of your chocolate into small pieces and place in a heatproof bowl. Set the bowl over the pan to make a bain-marie, ensuring the bottom does not come into direct contact with the water. Let the chocolate gradually melt stirring slowly and continuously.

Remove from the heat and add the remaining chocolate pieces. Slowly stir the chocolate until it melts and reaches 27–28°C (this is where a little patience is required!). For milk chocolate the temperature should be 29˚C and for white chocolate 28˚C.

 

Chocolate Mould for Printed Chocolates

If you’re making printed chocolates once the white chocolate has reached 28C pour it straight into your chocolate mould.

Then allow the chocolate to cool completely and your chocolate transfer design will have magically transposed onto your chocolate – as easily as that!

See our separate blog for full instructions on chocolate printing

Printed Chocolate heart

How to Add Designs onto Chocolates using Transfer Sheets

Using chocolate transfers is one of the easiest ways to add colour, patterns and logos to your chocolates.

Providing you have the correct equipment achieving a professional, printed finish is easy. To get started you’ll need an edible printer. The chocolate printer packages from Edible Print Supplies start from just £159.95 + VAT and include everything you need to get started; the edible ink cartridges, chocolate transfers and of course the printer.

Simply print your chosen design onto the chocolate transfer sheets, this can be a company logo, patterns, messages, Christmas design the scope is endless……

Add the printed transfer sheet to your chosen chocolate mould. The easiest moulds to use are the magnetic chocolate moulds which consist of 2 parts; the plastic mould and a magnetic base which means the transfer sheet snaps into place and won’t move when you’re pouring in your chocolate. The most popular moulds used by chocolatiers tend to be the circular moulds, square or rectangular, although a full range can be found online.

Once your printed chocolate transfer sheet is in place simply pour on your tempered chocolate. For full details on how to temper your chocolate please see our separate blog

Leave the chocolates to cool. Once completely cooled remove the chocolate transfers to reveal your chosen design.