Microwave Chocolate Tempering Method


Microwave Method - Tempering Chocolate
  1. Darrell Lea Traditional Chocolate
  2. Small Microwavable bowl
  3. Microwave
  4. Silicon spatula
  5. A Thermometer
  1. Break chocolate into small bowl
  2. Place in microwave for 40 seconds.
  3. Take out of microwave. Half of the chocolate should be melted and some should still be solid. Stir together using a spatula until the temperature is 31°C* and the chocolate has a smooth consistency.
  4. Pour chocolate into the mould and make sure it is smooth.
  5. Tap the mould on the side of the bench to remove air bubbles.
  6. Cover in glad wrap and place in fridge for a minimum of 2 hours; 24 hours is preferred.
  1. *All temperatures are for milk chocolate, please see temperature guide for variations.
Darrell Lea http://www.dlea.com.au/

Click here to watch us demonstrate this method of tempering.