Posted in: Tech Help, Tips, Tricks, & Techniques
I think that you are fighting with physics and this is a fight you will always loose regardless of what youtube videos show...
Good news is your first step almost makes sense so lets start there again.
1. Divide your purchased 1 kg block of moulded and tempered chocolate (not something that has been sitting in heat for a long time) into two parts: 800g and 200g.
2. Crush or grate the 200g part and keep at 25C.
3. Melt the 800g in the microwave: small burst of nuking plus a lot of mixing, repat until you get it to 45C (it would be a good idea to check if your thermometer is accurate).
4. Pour the melted chocolate into stainless steel bowl and keep mixing, scraping the sides to keep uniform temperature, keep going until you get to 35C.
5. Start adding your crushed or grated 200g part in small doses, lets say 50g at the time, keep mixing and stirring like a madman, when added pieces are melted add next small dose. Keep going until you get to 31C (if you have some of the small part left don't add it anymore).
6. Give it a few extra good stirs and smile. Now you have tempered chocolate ready to use.
Make sure your moulds are clean, dry and at 27-28C before you pour in your tempered chocolate.
All unused chocolate can be melted again and reused (it will be untempered).