Chocolate Tempering With The EZ Tempering Machine
Chef Christophe Rull shows us how he tempers large amounts of chocolate easily and efficiently with the EZ Temper machine so he can create beautiful and shiny pastries, chocolates and showpieces.
Servings 10 servings
Calories 304kcal
Equipment
- EZ Tempering Machine
- Waring Chocolate Warmer
- Thermometer
Ingredients
- 600 grams Chocolate https://www.cacao-barry.com/en-US/chocolate-couverture-cocoa/chd-p64ebpu/extra-bitter-guayaquil
- 6 grams Cocoa Butter https://ifigourmet.com/collections/chocolate-products/products/cocoa-butter-1
Instructions
- Place your cocoa butter into the internal warmer of the EZ Tempering Machine the day before you need it. Let it warm overnight.
- Melt 600 grams of bittersweet chocolate in the microwave or over a double boiler to 113ºF (45ºC) It's important to melt the chocolate to this temperature so that all the crystals in the cocoa butter are broken down properly and new crystals can re-form successfully.
- Add in a few handfuls of tempered (chocolate comes tempered) chocolate to bring the temperature down. Stirring occasionally, cool your chocolate to 95ºF (35ºC).
- At 89ºF (32ºC) add in 6-7 grams (1-2% of total chocolate weight) of your tempered cocoa butter paste from the EZ temper machine to the melted chocolate.
- Stir and cool the mixture to 32ºF. At this point, the chocolate is tempered but make sure you do a test to make sure your chocolate is in temper before using it.
- Carefully warm your chocolate to the ideal working temperature (usually found on the side of the bag if your chocolate is from Cacoa Barry) before using.
Video
Notes
Nutrition
Serving: 1serving | Calories: 304kcal | Carbohydrates: 36g | Protein: 2g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 10mg | Potassium: 174mg | Fiber: 3g | Sugar: 31g | Calcium: 14mg | Iron: 2mg