best surface for tempering chocolate

05/08/17 02:15:58PM
4 posts

Hi all What is the best surface for tempering chocolate, marble or granite or is the other options. What would you consider the best and an ideal size?

05/09/17 11:43:43AM
6 posts

In my super small scale bean-to-bar tempering, I like using a large pyrex glass bowl and silicone spatula to do my equivalent of "tabling."  I put the bowl in the refrigerator to get it mostly cold, then pour a small portion of chocolate directly from the grinder into the bowl. If the bowl is too cold and everything solidifies, I add more chocolate from the grinder. If I initially used too much chocolate and it never gets down to thickening temperature, I put the bowl in the fridge for a couple minutes, then stir, repeating until I get the temp/consistency I need.  Then, I add the rest of the grinder chocolate to the bowl and start molding.

I'll only do this with a new bean origin to initially get tempered chocolate. I'll use a seed method with future batches of the same beans. I'm a big fan of using a hard cheese grater (like for Parmesan) to make my seed - finely grated melts much easier than larger pieces.

Brad Churchill
05/12/17 02:32:10AM
527 posts

Over the years I have had a lot of people ask me about tempering.  Here's the easiest you will see on the Internet:


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