We began our second module this week: Chocolate. The main focus was learning how to temper chocolate properly.
Tempering is the process used to form stable cocoa butter crystals in chocolate. Typically you melt the chocolate to around 45°C, then lower the temperature to roughly 30°C by adding some unmelted chocolate and stirring until it is uniform. When done correctly, tempered chocolate can be used for decorative work or filled chocolates.
Properly tempered chocolate dries with a glossy sheen and hardens with a satisfying snap. If tempering is done incorrectly, the chocolate will lack shine, fail to set firmly, and may lose its shape or feel soft and streaky.
Although the basic idea—heat, cool, and you’re done—sounds straightforward, tempering proved to be more challenging in practice. Controlling temperatures, timing, and stirring requires attention and patience.
By the end of the session we hadn’t achieved perfect tempering, which was not surprising since this technique often takes practice to master. It rarely goes flawlessly on the first try. I’m hopeful that I’ll improve, especially since I’ll need to create a chocolate showpiece in a few weeks.
During the class we also made several chocolates: chocolate-covered marzipan and rich chocolate truffles. They might not have been the most polished in appearance, but they tasted excellent.
There is no lesson next week. I’ll be using the time to gather inspiration and ideas for my upcoming chocolate showpiece.