Various temperature-control methods

Name: Various temperature-control methods
Cuisine: Switzerland

Chocolate and couverture must be tempered if you want to achieve a beautiful, crisp and glossy end result. In this blog post, we’ll briefly explain the different tempering methods and highlight their pros and cons. Would you like to learn more about these methods and gain even more knowledge? Then be sure to join our couverture tempering course. There, you’ll learn everything you need to know about the different types of couverture and the tempering processes.

Vaccination method

In this method, the stable crystals are mixed into the dissolved couverture in the form of drops.

Two-thirds of the couverture drops are melted at 45 °C and inoculated with one-third of the already stable couverture drops (at room temperature).

At a temperature of 45 °C, all stable and unstable fat crystal forms contained in the cocoa butter disappear. By cooling the mixture and adding pieces of couverture containing stable fat crystals, the melted couverture is allowed to reform these stable fat crystal structures.

The couverture pieces dissolve in the couverture, which is too warm, and are distributed evenly throughout the couverture by regular stirring. This is why this method is called the ‘seeding’ method. The dissolved couverture, at a temperature of 45 °C and no longer containing any stable fat crystals, is inoculated with stable crystals in the form of solid, cooler (room temperature) couverture pieces.

Please note that there are various methods for the tempering process, but we recommend the seeding method as it is undoubtedly the simplest and most commonly used method. You do not necessarily need a tempering machine for the seeding method; a bowl placed over a bain-marie is sufficient. However, it is much easier if you have a tempering machine available, as this allows for convenient and stress-free working. After all, working with chocolate should be a real pleasure.

Advantages of the vaccination method

This method requires very little cleaning.

Very little space is required for the process.

This inoculation method is the easiest to use.

Tempering in this way offers the best chance of success.

Once the couverture has been tempered, time does the rest. It is not necessary to stay with it the whole time; stirring occasionally is sufficient to ensure success.

Hardly any specialised equipment is required.

Disadvantages of the vaccination method

It takes a while for all the couverture drops to melt.

Stable crystals in the form of couverture drops are essential for seeding. It is recommended that you use the same variety of couverture.

If you have run out of couverture drops, the melted couverture cannot be seeded and the seeding method cannot therefore be used.

This only works with larger quantities of melted couverture (at least 300 g); if there is too little couverture, the added pieces of couverture will not melt properly.

Tablier method

With this method, stable fat crystals form as the chocolate cools to 27 °C and is moved across a cold surface.

In the tabling method, the entire couverture is heated to 42 °C. Half of the couverture, at 42 °C, is poured onto a cold work surface (marble or granite table or worktop). The couverture at 42 °C is then cooled to 27 °C by constantly spreading it back and forth using an angled spatula and a metal horn. The cooled couverture is then returned to the bowl containing the remaining couverture at 42 °C and mixed thoroughly.

The stable fat crystals that have now formed are distributed throughout the couverture. The couverture at 42 °C is cooled very quickly to approx. 30 °C by adding the couverture that has been cooled to 27 °C.

Once the couverture mixtures are well combined, they may need to be warmed up slightly, depending on the situation, to reach the optimum working temperature.

This is undoubtedly the most elegant, but also the most labour-intensive method of tempering. With a little practice, it is a very quick method and is also very well suited to smaller quantities or homemade bean-to-bar couverture.

Advantages of the apron method

No additional couverture drops are needed for tempering.

This is the most elegant and sensuous method of tempering couverture.

It also works well with smaller quantities of melted couverture.

If the couverture is still a little too warm after the first tempering, the ‘tablier’ method allows it to be cooled further more easily and quickly than by adding drops.

Disadvantages of the apron method

It requires a considerable amount of cleaning.

A cool work surface (marble or granite table/worktop) is essential.

Slicing is a complicated process that can only be carried out successfully with a little practice.

No other tasks can be carried out whilst this process is underway; this method therefore requires your full attention.

Direct heating

Well-pre-crystallised couverture can also be heated directly (30–33 ºC, depending on the type of couverture). It is essential to ensure that the stable crystals are not completely dissolved.

This is certainly one of the most difficult methods for tempering couverture and is not recommended for beginners.

Tempering in the microwave

Place the couverture drops in a plastic bowl and heat them in the microwave several times for short periods (approx. 20 seconds), stirring the couverture thoroughly after each heating. Repeat this process until the desired working temperature has been reached. This method is also not recommended for beginners, as the couverture can become too hot if left in the microwave for just a few seconds too long.

Tempering with Mycryo

By adding pre-tempered, freeze-dried cocoa butter, the finished crystals can be added to the liquid chocolate (34 ºC) and stirred in. The added cocoa butter then triggers the correct formation of fat crystals, thereby enabling tempering. This relatively new method is used, in a slightly modified form, by the majority of the chocolate industry.

Correct temperature control using a bain-marie

Pour enough water into a large saucepan so that the bowl you intend to use for the chocolate does not touch the water when you place it on top of the saucepan. Heat the water without the bowl in it. As soon as the water comes to the boil, turn the hob down to the second-lowest setting.

Now place 2/3 of the required amount of couverture into the bowl you have chosen and melt the couverture completely in it. We recommend using a stainless steel bowl, as this conducts heat optimally and therefore melts the couverture even faster.

Caution: Absolutely no moisture must get into the couverture. Furthermore, the temperature must never rise above 50 ºC, as the lactose begins to caramelise at too high a temperature and lumps will form. This clumping is irreversible, and this couverture can no longer be used for pure chocolate products, as the caramelised bits will remain even after a further tempering process.

As soon as the couverture pieces have completely dissolved in the bain-marie (45 ºC), you must remove the bowl from the pan, add 1/3 of the couverture drops, stir well and leave the bowl to stand for a short while. The drops will dissolve and cool the mixture down until the couverture becomes slightly firmer or thicker again.

Once the couverture has reached a temperature of 26–28 ºC, you must heat it again over the bain-marie. Heat the couverture slowly so that it does not become too hot. It is better to bring the couverture to the final temperature in small stages than to heat it too quickly and possibly burn it. Don’t forget that the bowl will continue to retain some heat for a short while, making the couverture inside about 1–2 ºC warmer. We therefore recommend removing the bowl of couverture from the bain-marie a little earlier, just before it reaches the perfect final temperature, to prevent the couverture from overheating. Continue to heat gently in small stages until the correct working temperature is reached (30–33 ºC depending on the type of couverture).

Advantages of a water bath

All you need is a frying pan, a bowl and a thermometer.

This method is easy for anyone to try at home.

It is a cost-effective way to temper couverture.

Disadvantages of a water bath

The couverture must not be left unattended.

Constant supervision is required to ensure the couverture does not get too hot.

Under no circumstances should water get into the couverture, as this will cause it to clump and render it suitable only for baking.

Never melt couverture directly in the pan

Couverture or chocolate should never be heated or melted using direct heat. This means you should never melt couverture directly in a pan on the hob. If you want to melt chocolate or couverture, you should always do so in a bain-marie using indirect heat. Couverture and chocolate burn as soon as they reach a temperature of over 50 ºC. The lactose contained in the milk powder begins to caramelise and small ‘grains of sand’ form. Unfortunately, these grains do not disappear, not even if you sieve or blend the mixture. If you eat burnt couverture, the gritty texture is immediately noticeable and there is also a slightly bitter aftertaste. In this state, the couverture is no longer suitable for pure chocolate products such as pralines, chocolate bars, fillings or figurines. However, you can still use slightly burnt couverture very well for making a chocolate cake. As a cake combines various ingredients, the gritty texture is no longer noticeable.