Chocolate is an emotion more than an essential product in baking. It brings feelings to our mind be it licking Cadbury off our fingers, be it dipping the marshmallow in chocolate fondue, or simply having Choco chip cookies.

Although chocolate is such a universal term, not everyone knows about the varieties of chocolates available for baking. Essentially, there are 2 basic categories of Chocolate – Compound and Pure Chocolate. Compounds are made with vegetable oil and cocoa products, which makes them easier to be handled. However, pure chocolate is made with Cocoa Butter which makes it richer in taste and purer. Thus, chocolate needs to be tempered instead of direct heating to avoid it getting the brunt.

Tempering is a precise method that essentially involves warming up chocolate to a specific temperature and then letting it cool for a specific time interval. This allows for the best result of pure chocolate.

Below we emulate in detail the process of tempering chocolate, the working method is a little different for Milk and White Chocolate, we will specify it in the steps below:

-Chop the chocolate into small pieces

-MICROWAVE the chopped chocolate till it reaches a temperature of 42°C-45°C. Remove the bowl every 15 seconds & stir slowly. Continue microwaving & slowly stirring till it melts completely.

-DOUBLE BOIL the chopped chocolate, till it reaches a temperature of 42°C-45°C Intermittently stir the chocolate slowly & also scrap the bowl surface of any chocolate remains.

-Pour 2/3rd of the melted chocolate onto a cool marble surface Spread the poured chocolate to form the number 8 shape with the help of a spatula & scraper. Repeat such formation till it cools & reaches 28°C.

-Pour the above-thickened chocolate (28°C) into the rest (1/3rd) of the melted chocolate in the bowl and stir until it forms an even mixture at 31°C-32°C (Working temperature for Dark Chocolate) Stirring should be such that minimum or no air is trapped in the chocolate

-The chocolate is now ready to work With

NOTE: The above method can be applied to MILK and WHITE Chocolates respectively, however, the temperatures differ as below:

Melting Between 40° C and 42°C

After working on the Marble tabletop: 26°C-27°C

Working Temperatures:

-Between 28°C and 29°C (For Milk Chocolate)

-Between 28°C and 29°C (For White Chocolate)

For Mould chocolates, enrobing, and decorations to achieve good shine & shape. On a cool (marble) work surface placed in an AC room, the ideal room temperature when working with CHOCOLATE should be between 18 and 20°C.

In case you will make chocolates a great deal, purchase a chocolate thermometer. They're not pricey and they will make it simpler to temper chocolate precisely.

If you have no idea where to find the right tools and equipment for baking, visit Bakers’ Creation, and you’ll surely find the best.

Bakers’ Creation is a one-stop shop for all baking needs which has a variety of pure chocolates from Morde, namely:

Dark Chocolate – Comes in a variety of cocoa content ranging from 45%, 55%, and 70%

Milk Chocolate – Two varieties available with 28% and 36% Cocoa.

White Chocolate – Comes in one variety of 35% cocoa.

To find out more about chocolates, do visit our store at Naxal or call us for more details - at +9779823440043.