Tempered chocolate for Easter

[thermie crew]

This is prob too late for those of you making your own Easter chocolates this year...BUT at the Adelaide cooking class Tenina gave us instructions for tempering chocolate. Well, i did it last night and it worked!!!

Very simple. Grate chocolate in 250g batches. (I used 500g in total but Tenina used 2kg). Melt at 37 degrees, speed 1 for 40 mins. Then pour into mould or do whatever you want to do with it and you'll have that lovely gloss and most importantly the snap when you break it or bite into it. Thanks Tenina!

[cecilia]

There is also a video of how to temper chocolate on the new, free Dani Valent In the Mix app, downloadable from i-Tunes.

[Bonsai]

Helene's Superkitchenmachine website also has a link  to a series of small videos from Callebaut Chocolate Master using thermomix to temper chocolate and do other wonderful things.

[LeeJ]

Do you mean 4 minutes, or 40 as written 

[bluesed]

http://www.cookingforengineers.com/article/155/Tempering-Chocolate

[meganjane]

Lee, it's 40 minutes.

[LeeJ]

thanks for clarifying meganjane

[Bonsai]

40 minutes seems a really long time compared with other instructions on the web using the thermomix!  Wonder if Tenina can clarify for us?

[judydawn]

I will email Tenina and get her to clarify this as anything I have read also says only a few minutes.

[LeeJ]

I followed the instructions above, and on the link (50 for 4 minutes), and I preferred the later method. Results seemed the same. But... I'm not chocolatier.

[meganjane]

Whoops, no, it's 4 minutes...

[Tenina]

Hi guys,

It depends what result you are after…for perfect tempered chocolate (as in glossy with a snap to it) you will need to go the full 40 minutes…at 37oC…and not less than 250g in my opinion…

For just plain old melted chocolate you will need at least 4 minutes if not a little longer.
If you are adding something to the chocolate as a medium, milk, oil, crio bru, cream, butter, you can go to 50oC without any dramas…hope this helps.

A little late for a Hoppy Easter, but you get the drift for next year right?

I will do a tempered choccie recipe on the blog soon….
xx

[judydawn]

Thermie Crew, have to take my hat off to you for getting this one right - you must have a better memory than me as I couldn't remember what Tenina said at the class 

[thermie crew]

Phew, glad I was right after all. Worried that I'd gotten it wrong and led people up the garden path  . Judydawn, if anyone says the word 'chocolate', my ears prick up stright away!! And at Tenina's talk I was madly scribbling down her gems of wisdom.

[judydawn]

I think I spent too much time watching the expressions on her face and not enough time listening thermie crew