We know that there are several ways to get that glossy and smooth texture of tempered chocolate. Using a double boiler and keeping a close eye on the thermometre is the classic way to go about things. But this painstaking process is definitely not under five minutes. We got Expert Chef Pankaj Bhadouria to weigh in on the matter. So, when you are pressed for time, here’s how you can temper chocolate in a jiffy:
1. First, pick dark chocolate couvertures—these are superior-quality chocolate that contain a higher percentage of cocoa butter than baking or regular chocolate. This is much better than using chocolate compound which is a cheaper alternative, containing cocoa, vegetable fat, and sweeteners. Take 500 gm chocolate couvertures and chop them into small pieces. This is the ideal quantity because it will maintain the temperature of the chocolate through the entire process of tempering.
2. Transfer these chocolate bits into a dry glass bowl. Make sure to wipe the bowl dry with a paper towel—this is important because water is the enemy in this case that causes chocolate to seize.
3. Heat the bowl full of chocolate in the microwave for 30 seconds. Take it out and mix the chocolate with a silicone spatula, so that the heat is distributed from top to bottom. Don’t use a wooden spatula as wood tends to trap moisture and that dampness can spoil your chocolate.
4. Heat it again for 30 seconds. Give it a good swirl with the silicone spatula, and heat it for another 30 seconds.
5. Place the bowl on a wooden board so the heat doesn’t transfer to your kitchen slab. Combine again till the chocolate achieves a homogenous texture. When the chocolate cools down, heat it one last time for 30 seconds.
Tip: Always store chocolate in an airtight glass container, in a cool place that doesn’t experience fluctuating temperatures.
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