Tempering chocolate (Caramel and almond chocolates)
Recently I have developed a passion for making my own chocolates. It all began when I wanted to make chocolate toppings for my cupcakes. I did some research on the web and I realized how many different things you can do with chocolate and I was instantly inspired to make my own creations. I have heard of tampering chocolate and I knew it was not an easy task but I had to at least try it. The first time I tempered chocolate was not a success, the chocolate was not tempered and it would not go hard and shiny but instead it was patchy and soft. The whole process can be a bit frustrating and it takes time. I have decided to try again and the second time around it was better. The chocolate was nice and shiny and did not melt that quickly when touched, but it was not perfect. Tempering chocolate really requires a lot of practice and nerves of steel.
What exactly is tempering chocolate? Tempering is a term used to describe the technique of heating and cooling chocolate to specific temperatures to ensure it sets hard, snaps cleanly when broken and has a glossy shine. It also gives the chocolate a higher melting point, which is important when making chocolate decorations and chocolates. I have found this nice example of tempered and untempered chocolate, you can see that the untempered chocolate has "bloomed" (whitish coat on top of the chocolate). The tempered chocolate is nice and shiny without the blooming. You can find a more detailed description of tempering chocolate on this site: Tempering chocolate.
There are different methods of tempering but I prefer the seeding method. For the seeding method you have to melt three-quarters of the chocolate and heat it up to the right temperature. Then you add the remaining chocolate which starts the cooling process. After that the chocolate is gently heated to ideal working temperature. The temperatures depend on the type of chocolate. If you use dark chocolate you heat it to 45-48°C (113-118°F), for milk and white chocolate you heat to 40-45°C (104-113°F). When this temperature is reached you immediately add the remaining chocolate and stir until it cools to 27°C (81°F) and all the pieces of chocolate have melted. The chocolate is that gently heated to 30-31°C(88-90°F) for dark chocolate and to 29-30°C(84-86°F) for the milk and white chocolate. You can test if the chocolate is tempered by dipping the end of the palette knife in the chocolate. If the chocolate is tempered it will harden with no streaks in 3 minutes (depends of the room temperature) or you can put the palette knife in the fridge and the chocolate should harden in approximately 1 minute.
After I have successfully tempered chocolate a few times I have decided to make my own chocolates. The options for the fillings are endless but I have decided to make caramel and chocolate filling with almonds for some crunch. You will need a silicon or plastic chocolate mold and a digital thermometer.
Chop the chocolate in medium sized pieces, put in a heat-proof bowl and set aside. Make the caramel. Put the cream and butter in a pan and bring to the boil, set aside. Meanwhile put the sugar in a pot on medium heat and wait for it to caramelize. Shake the pot gently to ensure even caramelization, but do not stir! When the sugar turns dark amber slowly and gradually add the cream and butter mixture and whisk constantly. Watch out the mixture is extremely hot and will bubble up when you add the cream and butter. Cook until all the cream mixture is added. Pour the caramel over the chopped chocolate and wait 2 minutes. Stir the mixture until the chocolate is melted and everything is well combined. Put the almonds in a pan and roast until they are lightly brown. Chop the roasted almonds in small pieces and add them to the caramel mixture. Add the salt and put the filling in the piping bag and place in the fridge to firm up.
Now the chocolate is at the ideal working temperature, and you must work quickly. Fill the mold with chocolate tap the mold a few times so that the air bubbles pop. Make sure the mold is fully covered in chocolate then flip the mold over the bowl of remaining chocolate so that the excess of chocolate drips off back into the bowl. The whole process is a bit messy but try to save as much chocolate in the bowl for later. Smooth off the chocolate from the mold with the palette knife. Flip the mold upside down on the cooling tray to ensure an even coating then put the mold in the fridge to set, it should set fairly quickly. Keep the remaining chocolate at the working temperature by gently heating it up or you can use a hair drier to gently heat the chocolate directly in the bowl. Be careful that it does not exceed 31°C (90°F) because then you will have to start the process all over again.
Pipe the prepared filing in the chocolate shells. Do not overfill and leave room for the top layer of the chocolate.
Pour the remaining chocolate over the mold and smooth out with the palette knife, tap the mold a few times on the bench to make sure that there is no air inside. Place in the fridge for 5 minutes. Take out of the fridge and let the chocolates set in the mold for a couple hours or overnight at room temperature for maximum shine. If you are in a hurry you cold unmold the chocolates after 10 minutes but the chocolates won't be as shinny.
I know it may look complicated and when you make it for the first time it is, but as you conquer the whole process of tempering it is really not that difficult anymore. There is nothing better then home made chocolates and you can even give them away as gifts or you can enjoy them yourself.
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| My first chocolate decorations |
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| Untempered Vs Tempered chocolate |
After I have successfully tempered chocolate a few times I have decided to make my own chocolates. The options for the fillings are endless but I have decided to make caramel and chocolate filling with almonds for some crunch. You will need a silicon or plastic chocolate mold and a digital thermometer.
Caramel and almond chocolates
(Makes about 24 chocolates)
Time:
Preparation: 15min (shells) + 10min (filling)
Cooking: 15min (shells) + 30min (filling)
Cooling: 20min (shells) + 2h (filling)
Resting: Few hours or over night
- 200g dark couverture chocolate (very high quality chocolate that contains extra cocoa butter)
- 150ml heavy cream
- 125g granulated white sugar
- 250g dark chocolate
- 25g butter
- 10-15 almonds
- kosher salt
Chop the chocolate in medium sized pieces, put in a heat-proof bowl and set aside. Make the caramel. Put the cream and butter in a pan and bring to the boil, set aside. Meanwhile put the sugar in a pot on medium heat and wait for it to caramelize. Shake the pot gently to ensure even caramelization, but do not stir! When the sugar turns dark amber slowly and gradually add the cream and butter mixture and whisk constantly. Watch out the mixture is extremely hot and will bubble up when you add the cream and butter. Cook until all the cream mixture is added. Pour the caramel over the chopped chocolate and wait 2 minutes. Stir the mixture until the chocolate is melted and everything is well combined. Put the almonds in a pan and roast until they are lightly brown. Chop the roasted almonds in small pieces and add them to the caramel mixture. Add the salt and put the filling in the piping bag and place in the fridge to firm up.
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| Caramel-chocolate and almond filling |
Making the chocolates:
Chop 150 grams of dark cuverture chocolate in medium sized pieces, put in the heat-proof bowl and set aside. Chop the remaining 50 grams of the chocolate in tiny pieces and set aside.Put some water in a pot and heat gently to a simmer. Place the bowl with 150 grams chocolate on top of the pot, the water should not touch the bowl. When the chocolate starts to melt, stir and check the temperature. Keep checking the temperature until it reaches 45-48°C (113-118°F). When the chocolate reaches the right temperature take the bowl of the heat and stir in the remaining chocolate. The temperature should drop. Stir the chocolate gently to cool until it reaches 27°C (81°F). When the chocolate is cool enough place the bowl back on the pot of simmering water and heat back to 30-31°C (88-90°F).Now the chocolate is at the ideal working temperature, and you must work quickly. Fill the mold with chocolate tap the mold a few times so that the air bubbles pop. Make sure the mold is fully covered in chocolate then flip the mold over the bowl of remaining chocolate so that the excess of chocolate drips off back into the bowl. The whole process is a bit messy but try to save as much chocolate in the bowl for later. Smooth off the chocolate from the mold with the palette knife. Flip the mold upside down on the cooling tray to ensure an even coating then put the mold in the fridge to set, it should set fairly quickly. Keep the remaining chocolate at the working temperature by gently heating it up or you can use a hair drier to gently heat the chocolate directly in the bowl. Be careful that it does not exceed 31°C (90°F) because then you will have to start the process all over again.
Pipe the prepared filing in the chocolate shells. Do not overfill and leave room for the top layer of the chocolate.
I know it may look complicated and when you make it for the first time it is, but as you conquer the whole process of tempering it is really not that difficult anymore. There is nothing better then home made chocolates and you can even give them away as gifts or you can enjoy them yourself.
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