Microwave Chocolate Tempering Recipes

HOW TO TEMPER CHOCOLATE

How To Temper Chocolate image

Easily temper chocolate in the microwave! The easiest way to temper small amounts of chocolate.

Provided by Elizabeth Marek

Categories Dessert

Number Of Ingredients 1

Ingredients

12 oz chocolate (must contain cocoa butter)

Steps:

Place your chocolate in a plastic or silicone bowl in the microwave and heat on high for 30 seconds. Then stir
Heat again for another 30 seconds, stir, then 15 seconds, stir, then 10 seconds, stir. Make sure your temperature never goes above 90ºF for dark chocolate. 86F for milk chocolate and 84F for white chocolate. DO NOT RUSH THIS
If your chocolate is not fully melted then only do another 5 seconds until it is melted
Now your chocolate is in temper and ready to use!

Nutrition Facts : Calories 144 kcal, Carbohydrate 17 g, Protein 1 g, Fat 10 g, SaturatedFat 6 g, Sodium 5 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving

MICROWAVE CHOCOLATE TEMPERING

Microwave Chocolate Tempering image

Provided by Alton Brown

Categories dessert

Time 50m

Yield 1 kilogram chocolate

Number Of Ingredients 3

Ingredients

1 kilogram 54-percent bittersweet chocolate, finely chopped
10 grams cocoa butter, finely chopped
Suggested dippers: fruit, pretzels, cookies, etc.

Steps:

Place the chocolate in a 4-quart glass bowl. Microwave on high for 30 seconds, and then stir with a clean spatula. Repeat 2 more times. Microwave on high for 15 seconds, and then stir. Repeat 2 to 4 more times or until the chocolate reaches 100 degrees F. Microwave on high for 10 seconds, and then stir. Repeat 5 more times or until the chocolate reaches 115 degrees F.
Remove from the microwave and cool by stirring occasionally until the chocolate reaches 95 degrees F. Add the cocoa butter and stir continuously until the cocoa butter melts and the chocolate cools to 90 degrees F.
Test the temper of the chocolate by spreading a small amount in an even layer on a metal surface set over an ice pack. It should set within 3 minutes and be shiny and streak free.
Maintain the 90-degree temperature by briefly heating the chocolate with a 10-second blast of warm heat from a hair dryer. Use immediately for dipping fruit, pretzels, cookies, etc.

CHOCOLATE TEMPERING IN MICROWAVE RECIPE

CHOCOLATE TEMPERING IN MICROWAVE Recipe image

Provided by LindaW1955

Number Of Ingredients 1

Ingredients

4 oz Chocolate, finely chopped

Steps:

1. TO MELT - chocolate in bowl at 50% power, stirring occasionally until melted, 2 to 4 minutes 2. TO TEMPER - microwave 3 OZ finely chopped chocolate in bowl at 50% power, stirring every 15 seconds, until melted but not much warmer than body temperature - check by holding in the palm of your hand- about 1 to 2 minutes. Add 1 ounce grated chocolate and stir until smooth, returning chocolate to microwave for NO MORE than 5 seconds at a time to finish melting if necessary-

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Place the chocolate in a 4-quart glass bowl. Microwave on high for 30 seconds, and then stir with a clean spatula. Repeat 2 more times. Microwave on high for 15 seconds, and then stir. Repeat 2 to 4 more times or until the chocolate reaches 100ºF. Microwave on high for 10 seconds, and then stir. Repeat 5 more times or until the chocolate reaches 115ºF.
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