Chocolates for your valentine

Chocolates can be tricky but fun to make. I learned for the very first time this year in my baking program at NAIT. For your chocolate creations to turn out and to get the quality you’re looking for, you must have the right temper for your chocolate. I’ll explain two different methods of tempering for you to get the perfect valentine chocolates for your sweetheart.

Our first method of tempering chocolate is called Seeding.

Method: Seeding

  1. Separate two-thirds of your chocolate (put the remaining aside).
  2. Take the two-thirds of chocolate and melt over a double boiler on the stove until it reaches 45 degrees Celsius.
  3. Put the melted chocolate into a separate bowl
  4. Chop the remaining one-third of your chocolate into small chunks and add it into the bowl of melted chocolate.
  5. Adding bits of chocolate to the melted chocolate is called seeding.

You must mix the chocolate together until it is fully melted and it reaches a  certain temperature:

  • Dark chocolate: 31-33 degrees Celsius.
  • Milk chocolate: 30-31 degrees Celsius.
  • White chocolate: 27-28 degrees Celsius.
  1. Once the chocolate has reached the proper temperature, you are ready to put your chocolate into the molds and let set (make sure to check your chocolate temperature so it can continue to be workable)

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Method: Filling Chocolate Molds

  1. If using a ganache, you want to make a chocolate shell first before filling the entire mold with chocolate. To do this you want to slightly fill the mold with chocolate until all molds are covered.
  2. Next, flip the mold over, take a scraper, and tap the side of the mold (make sure you tap a few times to let all of the air bubbles out. You want to end up with a smooth shell in the end).
  3. Once you’re done tapping, take the scraper and scrape off any excess chocolate.
  4. Now, pop your molds in the fridge or leave out to room temperature until set.
  5. Once your molds have set, add the ganache and poor the remaining melted chocolate over the mold, repeating step 3 (make sure again to check your melted chocolate for the correct temperature before repeating any steps or moving on).
  6. Let set in the fridge (over night yields the best results).
  7. Once they are set, flip the mold over and chocolate should come out easily. If they don’t, just give the mold a little tap on the counter and they should pop right out.
  8. Serve at room temperature

Here’s a link to show you the steps of getting the right temper:

 

The second method of tempering chocolate is called Tabling.

Method: Tabling

  1. Have two bowls of melted chocolate ready to go (at 45 degrees Celsius). One bowl with two-thirds of the melted chocolate and a separate bowl with the remaining one-third for later.
  2. Take the bowl with two-thirds chocolate and pour it over a marble table (this is needed so the chocolate can cool down to working temperature). If you don’t have a marble table, a big piece of plastic from the local hardware store will work too.
  3. Once poured over the board, take a scraper and agitate the chocolate so it can cool down to 27 degrees Celsius.
  4. After the chocolate reaches 27 degrees, add the chocolate to the other bowl you had reserved for later
  5. Now, mix together until you reach your desired working temperature (refer to step 5 in “Seeding” for temperatures of dark, milk, and white chocolate).
  6. When the desired temperature is reached, you want to test the chocolate for consistency.

a. Drizzle a small amount of melted chocolate onto a piece of parchment paper (it should set within 2-3 minutes)

b. Once set, lift your test portion off of the parchment paper and break in half. If you have achieved the right temper, you will hear a firm snap when breaking your test portion in half.

c. Now your chocolate is ready for the molds.

NOTE: be sure to keep checking your chocolate temperature as you use it. You must maintain the right consistency and temperature throughout this process so that your goodies look as good as they are going to taste.

Check out the link below to see how it’s done:

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Chocolates can be a messy and finicky process but they do taste amazing—especially when they are home made. Here’s a great recipe to try out for some valentines chocolates:

Chocolate with Raspberry Ganache Filling_4

 

Justine Kshyk

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