William Curley, Suzue Curley

Tempering Chocolate

Preparation info
    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

The seeding method is a great way to temper chocolate; it requires no marble and it is very clean. You will need a porringer pot or double boiler - if you have neither of these you will need a classic bain-marie, a metal bowl placed over a pan of simmering water, and a thermometer.

Ingredients

  • 300 g (10½ oz) dark (plain/bittersweet) chocolate (anything over 60% cocoa solids) finely chopped (or use chocolate buttons)

Method

  • Put two-thirds of the chopped chocolate into the porringer pot, double boiler or over a bain-marie (water bath). Do not boil the water as this may scald the chocolate. Stir regularly until all the chocolate has completely melted and has reached 45-50°C (113-122°F), ensuring the chocolate has melted evenly. (1-2)