Proper storage, temperature control, and low humidity are crucial when tempering chocolate. Moisture can cause seizing, and the thickness of the chocolate affects the final product. The ideal temperature range for storage is 55-60°F, and the melting temperature for tempering is 109°F. Viscosity should also be monitored.
One of the first pieces of advice a person should consider when tempering chocolate is to pay attention to how it is stored, because storage can affect how well the chocolate can be tempered. Chocolate is sensitive to heat and temperatures need to be monitored closely, and a chocolate thermometer or regular cooking thermometer can help with this. High humidity can adversely affect the tempering process, as the humidity can cause the chocolate to seize. The thickness of the tempered chocolate can also change the look of the final product. Using a marble slab to cool the melted chocolate can also aid in the tempering process, although it doesn’t have to.
How chocolate is stored matters when you plan to temper it. Refrigerators are too cold to store chocolate; the ideal temperature will fall within a narrow range of 55° to 60° Fahrenheit (13° to 15° Celsius) in a cool, dry, dark place. It should be wrapped in foil and plastic.
It should also be kept away from strong odors, which can be absorbed into the chocolate and spoil it. If storage conditions are perfect, white and milk chocolate will stay fresh for up to eight months, while dark or unsweetened chocolate will stay fresh for up to 10 years. Chocolate that isn’t stored properly can develop gray-white spots called fat blooms or rough spots called sugar blooms, which disappear with tempering but can affect candy production.
It is best to work at room temperature, between 68° and 70°F (20°-22°C) when tempering chocolate. Humidity is also an important consideration when tempering chocolate. The relative humidity of the room where the tempering will be done should be 50 percent or lower. The lower the humidity, the better the tempering process will be.
Moisture is the enemy when tempering chocolate. A small amount of water is enough to cause the chocolate to seize, ruining the tempering process. Everything to be used must be dry, including the chocolate. Once exposed to warmer temperatures, condensation will form on chocolate that is 10°C (17°F) cooler than the room. Surface moisture should not settle on the chocolate.
A melting temperature of 109°F (43°C) will allow most types of chocolate to temper perfectly, although some manufacturers recommend a higher melting temperature when tempering chocolate. Temperatures above 130°F (54°C) will cause the chocolate to burn or seize. Tempered chocolate should be kept at a temperature of 85° to 88°F (29°-31°C) to use. When it comes time to let the chocolate cool, it can remain in the bowl it was melted in, as long as you stir the liquid as it cools. It can also be poured onto a marble slab, or tempered stone, and stirred or scraped over the surface until it cools.
When tempering chocolate, you need to pay close attention to its viscosity. Runny chocolate will create a thin coating, while thick chocolate will create a thick coating. If the chocolate is too thick, adding cocoa butter will thin it out. Adding more chocolate will help thicken if it’s too thin.
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