The Microwave Method to Temper Chocolate

Mention chocolate truffles or bars, and we think of delicious, shiny, melt-in-your-mouth chocolate that gives a satisfying snap with every bite. We are, in fact, enjoying chocolate that has been properly tempered. By contrast, if you just melt chocolate in a saucepan, and then pop it in the refrigerator to harden, you will find that the chocolate tends to melt easily, is dull instead of shiny, and will bend instead of breaking with a satisfying snap. 

What actually happens when you temper chocolate is that you force the crystals within the cocoa butter to align perfectly and become uniformly sized, resulting in the texture and taste we have all come to love in couverture chocolate. 

If you plan to use chocolate for baking or simple chocolate candies, you don’t need to temper chocolate, but if you wish to make chocolate truffles, chocolate bars or barks, or use chocolate transfer sheets to decorate your chocolate, then yes, it is important to temper it to get the right texture and taste.

Couverture vs Compound Chocolate

Only couverture chocolate needs to be tempered, because of its cocoa butter content, which gives couverture chocolate its physical structure.. Compound chocolate does not have any cacao butter, so it does not need to be tempered, but it does not taste anywhere near as good as couverture chocolate.

The Easiest No-Thermometer, Microwave Method to Temper Chocolate

Traditional way of tempering chocolate is the tabling method - alternately cooling melted chocolate on a slab of cold marble by working it back and forth with a palette knife, then warming it up, repeatedly until the chocolate is tempered. Another way is to melt chocolate and keep a close eye on the temperature with specialised chocolate thermometer.  

The seeding method with a microwave to melt the chocolate is the easiest, fastest way to temper chocolate that does not require specialised equipment, just a microwave. 

1. Chop chocolate into pieces. Take out ⅓ of the chocolate and place the rest into a microwaveable bowl. 

2. Heat the chocolate at 10 to 15 second intervals. Take out the bowl and stir between intervals. 

3. Repeat until ¾ of the chocolate has melted (if you have a thermometer, it should read 38 to 43 deg C) Add or seed, remaining chocolate into the bowl (a little at a time, stirring all the while), until all the chocolate has melted. By this time, the chocolate should be glossy and thick. A good way to test the temperature without a thermometer, is to put a little chocolate to the place just under your lower lip, where your skin is the most sensitive. It should feel just a little warmer than warm milk.

4. Use immediately.

Chocolate is tempered when it is within the following temperature:

Dark chocolate 31-32°C / 88-90°F

Milk chocolate 30 -31°C /86-88°F

White chocolate 28°C /82-84°F

The chocolate needs to be tempered again once it has warmed up beyond the temperature range.

A good way to check if the chocolate you are using is temper is to spread a small amount onto a piece of parchment paper. Wait for about five minutes, then check if it has harden and is glossy. You should also be able to peel the chocolate off the paper easily.

Kitchen Fun with Kids: No-Bake Chocolate Covered Oreos

The kitchen is a great place for kids to have fun in, with the necessary care taken of course. There are loads of things you can do, and what a great way to spend time together.

This is a fun activity to do on a lazy afternoon, or to get the kids involved in getting fun snacks together for when their friends come over to play. You can make them plain or make them pretty with Chocolate Transfer Sheets.

If you use couverture chocolate, it is better for you to temper the chocolate (psst, look out for a post coming up next week on the easiest and quickest way to temper chocolate!). You can still make these without tempering chocolate , but it will not look as glossy, and there will be no snap when you bite into it. You can use candy melts or compound chocolate if you prefer. You don’t need to temper compound chocolate or candy melts, but it will not taste as nice, although it will be as glossy as tempered chocolate and will not melt easily in room temperature.

What do you need to make Chocolate Covered Oreos? 

1. Chocolate chips (easy to melt) or chocolate block, broken into pieces, or candy melts - the quantity depends on how many oreos you plan to cover.

2. Oreos

3. Chocolate Transfer Sheets (optional)

4. Microwave 

5. Refrigerator

6. Cupcake liners (paper or silicon) 

7. Cupcake regular size pan (if using paper liners)

8. Small spoon

How to make these delicious and fun Chocolate Covered Oreos?

 

1. Cut the Chocolate Transfer sheet to the same size as the base of your liner. Place the transfer sheet, rough side up, in your liner. (optional)

2. Melt the chocolate. 

3. Pour some chocolate to cover the transfer sheet (if using) or base of cupcake liner. 

4. Place one oreo into the cupcake liner.

5. Pour more melted chocolate to cover the oreo completely.

6. Tap the liner lightly on the table to level the chocolate and make sure chocolate fully covers the sides of the oreo.

7. Put it in the refrigerator to chill for at least 10 - 15 minutes. 

8. Touch the chocolate to ensure it is completely chilled and hardened. Pop the chocolate covered oreo out of the silicon liner or if using paper liner, tear the liner off. 

9. If using chocolate transfer sheet, turn the chocolate covered oreo over to the chocolate transfer pattern. Using a clean needle or clean fingers, peel off the plastic backing of the transfer sheet.

 

Easily done and oh so pretty, so yummy, so fun to eat!