How to temper chocolate (video)

January 16, 2012 by Tristan

Chocolate is more than simply an ingredient. It is an icon. To a chef, chocolate represents opportunity, an almost limitless set of techniques, styles and recipes just waiting to turn a piece of chocolate into something truly spectacular.

Of all the techniques involving chocolate, none is more daunting than the art of tempering. By heating chocolate to a particular temperature, then cooling to another, it can be reshaped before it sets itself back into a stunningly glossy, crisp state.

In this exclusive video, Thomas Schnetzler, Maître Chocolatier for Lindt & Sprüngli Australia, demonstrates two simple methods that can be used to temper chocolate at home.

He also explains the difference using quality couverture chocolate can make to your chocolate creations.