Check temper before using: a simple method of checking if the chocolate is in temper, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife if the chocolate has been correctly tempered it will harden evenly and show a good gloss within five minutes. Never let the chocolate’s temperature exceed 92°f, for the dark chocolate or 88°f for the milk and white chocolate, or the stable cocoa butter crystals will start to melt and the temper will be lost. Tempering is the process of melting and cooling chocolate so it will be smooth and glossy when it sets (on, say, a chocolate-covered strawberry) chocolate that isn't tempered is often gray.
Why temper chocolate the short answer is that chemically, chocolate is composed of several different little crystals (six to be exact) but the desirable ones are called beta crystals the development and formation of these beta crystals are what makes well-tempered chocolate. Tempering chocolate can seem like a big mystery, but all you need is a bowl, a pan and a thermometer to get it right every time for the most accurate results, i recommend using an instant-read thermometer.
To help the chocolate to crystallize during the tempering process, chocolate makers use one technique called seeding the seed is tempered chocolate in hunks, wafers or grated bits it is added at the beginning of the tempering process. Tempered chocolate has a shiny, flawless appearance it feels firm and breaks off with a snap when you bite into it and it melts smoothly in your mouth, allowing you to fully enjoy the flavor slowly heating and cooling melted chocolate while stirring puts it into temper. Tempering by seeding is the easiest and quickest way to temper chocolate you will need: microwave (or double boiler), microwave-safe bowl, spatula for stirring and a good thermometer that has a range as low as 70° f (21° c.
Fancy your chances as a master chocolatier here's a guide to tempering chocolate to help you on your way. Tempering chocolate by seeding alexandra's method for tempering chocolate is called the seed or seeding method the basic idea is that you add tempered chocolate to melted, untempered chocolate the tempered chocolate will introduce (or seed) the proper crystalline structure to the overall batch and bring everything into temper. Chocolate that is simply melted and not tempered tends to be soft or sticky at room temperature, and can also have gray or white streaks or spots tempering is the solution to avoiding these common problems and to producing beautiful, delicious chocolate candies.
Tempering is the process of melting and cooling chocolate so it will be smooth and glossy when it sets (on, say, a chocolate-covered strawberry.