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90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL
How to Temper Coconut Sugar Sweetened Chocolate

How to Temper Coconut Sugar Sweetened Chocolate

Published by Santa Barbara Chocolate on 30th Dec 2021

Tempering Report: Dark Chocolate Wafers with Coconut Palm Sugar

1. General Information

  • Product: Dark Chocolate Wafers with Coconut Palm Sugar

  • Purpose: To demonstrate proper chocolate tempering techniques and provide recommendations for achieving optimal results.

2. Objectives

  • Ensure successful tempering of chocolate for a smooth, glossy finish and proper snap.

  • Offer guidance on refining the tempering process to achieve consistent results.

3. Tempering Process

Melting the Chocolate

  • Use a microwave at 50% power to gradually melt the chocolate wafers.

  • Heat in 15-20 second increments, stirring between each interval to avoid overheating.

  • Target temperature range: 40-45°C (104-113°F).

  • Avoid exceeding 50°C (122°F), as cocoa butter burns at this temperature.

chocolate-tempering-pictures

Cooling the Chocolate

Once fully melted, allow the chocolate to cool to 25-27°C (77-80°F).
This can be accelerated by placing the bowl in a refrigerator or freezer for a short time.

chocolate-steps-tempering

Reheating to Working Temperature

  • Gently reheat the chocolate to 30-32°C (86-89°F).

  • Ensure the mold used for pouring the chocolate is within the same temperature range. Using a mold that is too warm or too cool can cause tempering issues.

pouring-tempered-chocolate-step

Molding the Chocolate

  • Pour the chocolate into the mold, ensuring an even distribution.

  • Lightly tap or vibrate the mold to remove air bubbles and allow the chocolate to spread evenly.

  • Let the chocolate set before unmolding.

molding-tempered-chocolate

4. Results

  • The chocolate releases cleanly from the mold without leaving residue.

  • A smooth, uniform finish is achieved with proper tempering.

  • The chocolate exhibits a glossy appearance and a firm structure.

moldig-chocolate-bars-after-tempering

5. Conclusions and Recommendations

  • Follow the established tempering temperature curve to maintain consistency.

  • Ensure molds are completely dry before use, as moisture can disrupt tempering.

  • Use a thermometer to monitor temperatures closely throughout the process.

  • When cooling, avoid rapid temperature drops, as this can cause undesirable texture changes.

coconut-sugar-chocolate-tempering-curve

By following these steps, the tempering process yields high-quality results, ensuring properly structured chocolate with an appealing texture and finish.