Base Recipe: A Faster Way to Temper Chocolate That Actually Works

Tempering chocolate the easy way! It works

I went though a chocolate making phase a few years ago but gave it up after a while, because I got very tired of the long tempering process. If you’ve ever tempered chocolate at home, you know that melted chocolate is messy, and usually involves stirring and checking temperature that can go on for 20 minutes or more. Nowadays, if tempering chocolate is called for in a recipe, I just move on to the next one!

You can imagine how excited I got when I came across this Cook’s Illustrated video promising a quicker way to temper. Could it be? Acccording to Cook’s, this is how it works:

Microwave 3/4 of the dark chocolate you want tempered which is first chopped into fine chards at 50% power until it is mostly but not fully melted.

Add the remaining 1/4 of the chocolate and stir until it is melted.

Return to the microwave for no more than 5 seconds at time to complete the melting. Make sure you do not overheat! I stopped after about 15 seconds when there were still a few chocolate pieces that I stirred to blend. (Overheating at this point will cause chocolate to become untempered, resulting in whitish streaks and matte texture, so go slow!)

Voila! Sounds simple enough, right? Bake Bellissima gave this technique a try. Have a look:

I think the results speak for themselves. This technique is revolutionary, minimal hassle for tempered chocolate? What is next, wider seats in airplanes?? One can dream, but for now I am happy to be making chocolates again!

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Wishing you all a very happy Valentine’s Day!

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