| Level: | Advanced |
| Total: | 50 min |
| Prep: | 45 min |
| Cook: | 5 min |
| Yield: | 1 kilogram chocolate |
| Level: | Advanced |
| Total: | 50 min |
| Prep: | 45 min |
| Cook: | 5 min |
| Yield: | 1 kilogram chocolate |
Ingredients
- 1 kilogram 54-percent bittersweet chocolate, finely chopped
- 10 grams cocoa butter, finely chopped
- Suggested dippers: fruit, pretzels, cookies, etc.
Instructions
- Place the chocolate in a 4-quart glass bowl. Microwave on high for 30 seconds, and then stir with a clean spatula. Repeat 2 more times. Microwave on high for 15 seconds, and then stir. Repeat 2 to 4 more times or until the chocolate reaches 100 degrees F. Microwave on high for 10 seconds, and then stir. Repeat 5 more times or until the chocolate reaches 115 degrees F.
- Remove from the microwave and cool by stirring occasionally until the chocolate reaches 95 degrees F. Add the cocoa butter and stir continuously until the cocoa butter melts and the chocolate cools to 90 degrees F.
- Test the temper of the chocolate by spreading a small amount in an even layer on a metal surface set over an ice pack. It should set within 3 minutes and be shiny and streak free.
- Maintain the 90-degree temperature by briefly heating the chocolate with a 10-second blast of warm heat from a hair dryer. Use immediately for dipping fruit, pretzels, cookies, etc.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 310 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 4 g |
| Sugar | 34 g |
| Protein | 3 g |
| Cholesterol | 1 mg |
| Sodium | 10 mg |
| Serving Size | 1 of 16 servings |
| Calories | 310 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 4 g |
| Sugar | 34 g |
| Protein | 3 g |
| Cholesterol | 1 mg |
| Sodium | 10 mg |
Reviews
I can dip anything like grahams.
Amazing! I’ve tried tempering chocolate so many times, with mixed success, and a lot of frustration! This method was so easy and so well explained!!! I made notes and tried 3 different batches of varying amounts, and each attempt was perfect! Thank you Alton!
Easy and I just used my 98.6 degree temperature finger to test it.
I’ve tempered chocolate before (successfully AND unsuccessfully and this was the FIRST show that explained things so thoroughly that I now know what went wrong when things failed. Thank you, Alton! :-
As far as the IR thermometer Alton used on the show, we paused the tv so that we could see the details and it is by Thermoworks (Model #IRFS which makes sense since he is also a huge fan of their Thermopen.
Since I have been working with chocolate for many years I come to a time where I am working at learning how temper chocolate. I have used Guittards melt and mold chocolate for years and recently started using their French Vanilla 53% cacao and reading on tempering and Alton’s show was the 1st one I have seen that makes tempering fun and do able. I look forward to getting the easy read thermometer (just need to find one – I was glad I stay up and watched 1am