How To Temper Chocolate In The Microwave
Learn the easiest way to get perfectly tempered chocolate by using your microwave. Get shiny, glossy chocolate to use in your all your baking recipes!
Servings: 12 ounces
Calories: 144kcal
Equipment
Ingredients
- 12 ounces quality chocolate chopped finely
Instructions
- Chop and divide the chocolate. You want to chop the chocolate up finely before you start so it melts easily. You can use a sharp knife or a food processor. Set aside 1/3 of the chopped chocolate pieces and place the remaining 2/3 chopped chocolate into a glass or other microwave safe bowl.
- Melt chocolate in microwave. Heat in 30-second intervals at 50% power. Do NOT heat at full power. Stir in between each interval as the chocolate can hold its shape even though it might be melted. Near the end, you may want heat in smaller intervals, like 5 or 10 seconds at a time so not to burn it. Heat to 110-120°F for bittersweet and semi-sweet chocolate. Heat between 104°F to 113°F for milk chocolate and to 100-110°F for white chocolate.
- Temper chocolate. Once the chocolate is melted, add remaining chocolate and stir until melted. Cool the chocolate down to a temperature between 88- 89°F for bittersweet or semi-sweet chocolate, and between 85-86°F for milk chocolate and white chocolate.
- Time to dip! Once tempered, you can start dipping! If your chocolate begins to harden again, reheat again on 50% power in 10-15 second intervals.
Notes
- Use a candy thermometer. It's tough to guess if your chocolate has been heated to the correct temperature and not gotten too hot and when its cooled down enough. Get a good thermometer to use for tempering chocolate!
- Chop up your chocolate into small pieces. You will get better, more even results if the chocolate is chopped finely. You can chop it up using a knife or make fast work using your food processor.
- Use quality chocolate. You want quality chocolate here in bar or disc form. Do not temper chocolate chips. They have stabilizers in them which prevents tempering.
- Do not over heat the chocolate. If the chocolate gets too hot it can burn and lose flavor. Heat to 110-120°F for bittersweet and semi-sweet chocolate. Heat between 104°F to 113°F for milk chocolate and to 100-110°F for white chocolate.
- Avoid water. This can cause the chocolate to seize up and prevent it from being tempered.
Nutrition
Calories: 144kcal | Carbohydrates: 17g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Sodium: 5mg | Potassium: 82mg | Fiber: 2g | Sugar: 15g | Calcium: 7mg | Iron: 1mg