I'm doing research on tempering chocolate and finding huge discrepancies between different sources. Some folks say to heat the chocolate--whether it's dark, milk, or white--to 115F. Some give different temps for the initial melting/heating depending on whether it's dark, milk, or white. Some say you don't need to heat the chocolate, no matter what type, above 95F--that you just need to melt it.
Then, some sources say that, after the initial melting/heating step, that you only need to let the chocolate cool to a specific temp--say, 90F for dark chocolate. But other sources say you need to cool the chocolate down to 82F, then increase the temp to around 88-90F. So raise the temp first, then lower it, then raise it again. Each of the sources I'm looking at seem to be reputable, but the information is so all over the place that I don't know what to think!
Any clarity would be much appreciated.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)