posted by Carol on Nov 18
Tempering couverture chocolate gives it a glossy finish and a hard crisp consistency. If it is not tempered before use it will be poor streaky colour and it may develop a bloom on the surface, making it look unappetising.
To temper chocolate:
1. Break the couverture in small pieces into a bowl
2. Stand the bowl over simmering, NOT boiling, water and stir the chocolate - do no beat it - until it is melted.
3. Take the bowl away from the heat and stand in cold water whilst continuing to stir.
4. Return the bowl to the pan of simmering water and heat until it reaches a temperature of 88 deg F or 31 deg C then remove it from the pan.
5. Test a spoonful of chocolate by spreading it on a cool surface covered with greaseproof paper or on a marble slab. It should set within 5 minutes. If it does not set, repeat steps 3 and 4, testing the chocolate again at the end of the process.
6. While you are using the chocolate, keep it at a steady 88 deg F or 31 deg C.
