How to Use a Marble Slab to Temper Chocolate 6 Steps
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How to temper chocolate on a marble worktop. Melt the chocolate at a temperature of 40 to 45°C in a bain-marie or in a melting tray. Pour 2/3 of the melted chocolate onto the cool marble worktop (at an ambient temperature of ±20°C). Keep the mass in motion by constantly stirring it with a palette knife and a triangular spatula.
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To temper chocolate by tabling, melt the chocolate to 122°F/50°C for dark and 105°F/40°C for milk or white to remove all existing cocoa butter crystals. Pour 1/2 to 2/3 of the melted chocolate onto a scrupulously clean and absolutely dry marble slab. It's then spread back and forth with a metal spatula until it begins to thicken.
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Add a couple of pieces of unmelted chocolate and mix them in, as they start to melt into the chocolate add more pieces. Keep adding more chocolate until you've reached 32ºC. Remove any unmelted lumps of chocolate and set them to one side to use again another day. Now your chocolate is perfectly tempered and ready to use.
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The Hard Way to Temper Chocolate. The classic tempering method with a marble slab takes you through a process where you to melt (overheat) the chocolate and then bring it back to the right temperature on the marble slab with correct technique and experience. But it's SUPER difficult to master and super sensitive… So don't even go there!
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Steps. 1. Melt the chocolate as required by the recipe or chocolate package instructions. 2. Set up a marble slab on a flat surface. 3. Pour two thirds of the melted chocolate onto the marble slab. 4. Spread the melted chocolate out across the slab using a chocolate scraper.
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Yes, a marble slab can be used to temper chocolate through the tabling method. The cold marble surface helps to cool down the chocolate quickly and evenly, promoting the formation of stable cocoa butter crystals. However, this method requires some skill and practice.
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However, marble slabs can get expensive. At kitchen supply stores, they cost anywhere from $35 to $150. If you order them online, you'll pay a hefty shipping fee due to their weight. Here's a much cheaper alternative: go to your nearest home improvement store and buy two 12×12 marble floor tiles. That will set you back between $10 and $14.
How to Use a Marble Slab to Temper Chocolate 6 Steps
There are two types of tempering, seeding method or the classic method of using a tempering stone, typically a slab of granite or marble. Seed method: In this method, melt only about 2/3 of the chocolate you plan to temper on a bain-Marie (double boiler) or using a microwave, to no more than 120 F.
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1. Melt: Scale the needed amount of chocolate (buttons, coins, or chopped) into a very clean, dry stainless steel bowl. Set aside about 1/4-1/3 of the chopped chocolate for seeding. Prepare a double-boiler by filling a saucepan about 1/4-1/3 with water. Bring the water to a boil and turn off the heat.
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Melt the Chocolate. Melt chocolate gently over a double boiler or in the microwave. The first step in tempering chocolate is to melt it to 115 degrees Fahrenheit (46°C). "I do this in the.
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How to Temper Chocolate The Fancy Way. The most difficult way to temper chocolate is by using a marble or granite countertop or slab. You might see this on fancy cooking demonstrations or high-stakes TV chef contests. That's when the melted chocolate is spread across the marble table and swept back and forth with hand-held metal scrapers.
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Step 1. Melt your chocolate at a temperature between 40 and 45 °C in a double boiler or table top chocolate melter. Step 2. Pour 2/3 of the melted chocolate onto the cool surface of your marble worktop. Step 3. Keep the chocolate in motion by moving it about continuously with a palette knife and a scraper. Step 4.
How to Use a Marble Slab to Temper Chocolate 6 Steps
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How to Use a Marble Slab to Temper Chocolate 6 Steps
Pour 2/3 of the chocolate onto the marble slab and return the bowl to the double boiler (with the heat off). Use palette knives or bench scrapers, constantly agitate the mixture back and forth; spread it across the table, and then scoop it back in and spread again. This will allow the temperature to drop to 28ºC/82.4ºF (26-27ºC/79-80.6ºF.
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The most classic technique for tempering chocolate is handling it on a marble worktop. This video teaches you how it works and what you need to look out for.