Microwave Chocolate Tempering
Chocolate must be carefully tempered (or pre-crystallized to achieve the luster, proper melting properties, and stability of quality chocolates). The technique is quite easy if practiced with care and patience.
Here is a quick method to achieve a beautiful temper to your chocolate without specialized equipment. Chocolate may be melted in the microwave. The cooking time will vary with the kind of microwave and the amount of chocolate.
1. Place the chocolate in a microwave-safe plastic container. Chocolate should be broken up; it will melt faster and more evenly in small pieces.
2. Microwave on high for one minute. Stir.
3. Use rubber spatula to coax remaining soft pieces to melt. Continue to stir and if necessary, continue microwaving in 5-10 second increments until melting is complete.
4. Chocolate should appear smooth, shiny and free of bubbles, grainy consistency or lumps. The melted chocolate is in temper and ready to be used!
1. Heat SLOWLY! Do not overheat. Even though it seems as if the chocolate is melting too slowly, 5 seconds will make a significant difference!
2. White chocolate will melt slower than milk chocolate
3. Dark chocolate the slowest
4. Use high quality chocolate for all cooking projects—the better the ingredient, the better the results.
Chocolate Resources—these are great online resources for fine chocolate. You can also purchase chef-grade chocolate at Cocoa Dolce Artisan Chocolates or William-Sonoma in Bradley Fair.
World Wide Chocolate