retired baker
Member
I haven't seen this method anywhere on the internet so I'll plonk it here.
We've all seen the messy method of tabliering, no thanks.
Or seeding, great if you like hit or miss and have the time it takes.
Theres a very simple way , first understand that if the choc does not go over 100F it can be fully melted but still tempered,
but go over 100F and all bets are off.
So the trick is very simple, leave the choc somewhere warm whilst you do something else, monitor the temp with an infra red gun and give it an occasional stir to keep the temp even. I like to use a plastic bowl, its never necessary to place over hot water but do what you like.
A microwave can be used in 10 second bursts, stir and give it another 10 seconds, watch the temp constantly.
If I'm baking shortbread I leave the bowl on the oven to melt, stir and keep clocking the temp with the gun.
Once it hits 100F remove fro the heat source and leave it on the table, keep stirring every few minutes and checking the temp.
It will only take a few minutes to drop to 91F, its ready for molding or dipping and will not streak because its still tempered.
It looks like a lot of words but its just melt to 100 and drop to 91, thats all there is to it.
I like to use callebaut semi sweet 811 from amazon.
We've all seen the messy method of tabliering, no thanks.
Or seeding, great if you like hit or miss and have the time it takes.
Theres a very simple way , first understand that if the choc does not go over 100F it can be fully melted but still tempered,
but go over 100F and all bets are off.
So the trick is very simple, leave the choc somewhere warm whilst you do something else, monitor the temp with an infra red gun and give it an occasional stir to keep the temp even. I like to use a plastic bowl, its never necessary to place over hot water but do what you like.
A microwave can be used in 10 second bursts, stir and give it another 10 seconds, watch the temp constantly.
If I'm baking shortbread I leave the bowl on the oven to melt, stir and keep clocking the temp with the gun.
Once it hits 100F remove fro the heat source and leave it on the table, keep stirring every few minutes and checking the temp.
It will only take a few minutes to drop to 91F, its ready for molding or dipping and will not streak because its still tempered.
It looks like a lot of words but its just melt to 100 and drop to 91, thats all there is to it.
I like to use callebaut semi sweet 811 from amazon.