Tempering chocolate
Do you want to make beautifully shiny Easter eggs yourself with your favorite chocolate! The secret lies in tempering! This process ensures that the chocolate has a beautiful sheen, a firm ‘snap’, and does not bloom. Moreover, the chocolate will release from the mold much better thanks to crystallization. But how exactly do you do that?
What do you need?
- Your favorite chocolate (dark, milk, or white)
- Chocolate molds (see tip: Easter molds)
-
Kitchen thermometer (for the perfect
temperature) - Marble or other smooth stone
- Spatula (for tempering)
- Double boiler (pan with hot water + bowl)
Step-by-step: tempering chocolate and making Easter eggs
1) Melting: Chop the chocolate into pieces and melt using a double boiler.
2) Tempering: Remove the bowl from the heat and pour 1/3 onto the stone. Spread the chocolate out and pull it back together with the spatula. Repeat this to cool the chocolate. When the chocolate starts to thicken, it has cooled sufficiently. Put this chocolate back into the bowl.
3) Repeat tempering: Repeat step 2 until you reach the correct temperature.
- Dark chocolate: 31-32 °C
- Milk chocolate: 29-30 °C
- White chocolate: 28 – 29 °C
4) Pouring: Fill the chocolate molds with chocolate, tap the mold to remove air bubbles, and pour out the excess chocolate for a thin shell. Let set in the fridge for 30 minutes.
5) Removing from the mold: give the mold a light tap. If the chocolate is properly tempered, it will release beautifully from the mold.
