Tempering Chocolate Recipe

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Ingredients

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Nutrition

Calories

Total time

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Ingredients:

Serving

1 lb callebaut milk chocolate (this is enough for coating approximately

Directions:

The water in the bottom of a double boiler is brought to a boil and then removed from the heat. The water should be 140°F (60°C).
Add some finely chopped chocolate, approximately 1/4th of it at a time until you have put the full pound into the top of the boiler. Stir vigorously as you slowly add the chocolate. The temperature of the chocolate should not rise above 110°F.
When chocolate is completely melted, replace the wter in the double boiler with cold water that is 65°F (18°C). The chocolate must be vigorously stirred again to help it cool.
Once the chocolate has dropped to 85°F (29°C), replace the cold water with lukewarm water that is 100°F (37°C). The chocolate should now reach a temperature of 89°F (31°C) and never any higher.
The bottom of the double boiler is now filled with water that is 90’F (32°C) to hold the chocolate at the proper temperature for molding and dipping.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	10.22 Kcal (43 kJ)
Calories from fat	53.65 Kcal
		% Daily Value*
Total Fat	5.96g	9%
Cholesterol	0.43mg	0%
Sodium	1.49mg	0%
Total Carbs	0.98g	0%
Sugars	0.89g	4%
Dietary Fiber	0.04g	0%
Protein	0.13g	0%
Calcium	3.4mg	0%

Amount Per 100 g
Calories	169.01 Kcal (708 kJ)
Calories from fat	887.32 Kcal
		% Daily Value*
Total Fat	98.59g	9%
Cholesterol	7.04mg	0%
Sodium	24.65mg	0%
Total Carbs	16.2g	0%
Sugars	14.79g	4%
Dietary Fiber	0.7g	0%
Protein	2.11g	0%
Iron	0.7mg	0%
Calcium	56.3mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.