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To temper chocolate by tabling, melt the chocolate to 122°F/50°C for dark and 105°F/40°C for milk or white to remove all existing cocoa butter crystals. Pour 1/2 to 2/3 of the melted chocolate onto a scrupulously clean and absolutely dry marble slab. It's then spread back and forth with a metal spatula until it begins to thicken.

How to Use a Marble Slab to Temper Chocolate 6 Steps

Step 1. Melt your chocolate at a temperature between 40 and 45 °C in a double boiler or table top chocolate melter. Step 2. Pour 2/3 of the melted chocolate onto the cool surface of your marble worktop. Step 3. Keep the chocolate in motion by moving it about continuously with a palette knife and a scraper. Step 4.

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Add a couple of pieces of unmelted chocolate and mix them in, as they start to melt into the chocolate add more pieces. Keep adding more chocolate until you've reached 32ºC. Remove any unmelted lumps of chocolate and set them to one side to use again another day. Now your chocolate is perfectly tempered and ready to use.

How to Use a Marble Slab to Temper Chocolate 6 Steps

There are two types of tempering, seeding method or the classic method of using a tempering stone, typically a slab of granite or marble. Seed method: In this method, melt only about 2/3 of the chocolate you plan to temper on a bain-Marie (double boiler) or using a microwave, to no more than 120 F.

Slab Tempering Marble Chocolate Free photo on Pixabay Pixabay

Tempering Chocolate Method 1. Grate or chop the desired amount of chocolate. Place two-thirds of the chocolate in the top pan of a double boiler. Heat over hot but not boiling water, stirring constantly, until chocolate reaches 110°-115°F. Place the top pan of the double boiler on a towel. Cool chocolate to 95°-100°F.

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Steps. 1. Melt the chocolate as required by the recipe or chocolate package instructions. 2. Set up a marble slab on a flat surface. 3. Pour two thirds of the melted chocolate onto the marble slab. 4. Spread the melted chocolate out across the slab using a chocolate scraper.

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The most classic technique for tempering chocolate is handling it on a marble worktop. This video teaches you how it works and what you need to look out for.

Slab Tempering Marble Chocolate Free photo on Pixabay Pixabay

How to Temper Chocolate The Fancy Way. The most difficult way to temper chocolate is by using a marble or granite countertop or slab. You might see this on fancy cooking demonstrations or high-stakes TV chef contests. That's when the melted chocolate is spread across the marble table and swept back and forth with hand-held metal scrapers.

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1. Melt: Scale the needed amount of chocolate (buttons, coins, or chopped) into a very clean, dry stainless steel bowl. Set aside about 1/4-1/3 of the chopped chocolate for seeding. Prepare a double-boiler by filling a saucepan about 1/4-1/3 with water. Bring the water to a boil and turn off the heat.

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Four Methods to Master Tempering. Tabletop or Slab Method: Melt chocolate to 45-50°C. Spread 2/3 of the melted chocolate on a clean marble slab and work it vigorously to create uniform crystal seeds. Quickly return the chocolate to the holding tank and stir well. Spread a thin layer of chocolate on a palette knife to test for proper tempering.

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How to temper chocolate on a marble worktop. Melt the chocolate at a temperature of 40 to 45°C in a bain-marie or in a melting tray. Pour 2/3 of the melted chocolate onto the cool marble worktop (at an ambient temperature of ±20°C). Keep the mass in motion by constantly stirring it with a palette knife and a triangular spatula.

How to Use a Marble Slab to Temper Chocolate 6 Steps

However, marble slabs can get expensive. At kitchen supply stores, they cost anywhere from $35 to $150. If you order them online, you'll pay a hefty shipping fee due to their weight. Here's a much cheaper alternative: go to your nearest home improvement store and buy two 12×12 marble floor tiles. That will set you back between $10 and $14.

Chocolate Hand Tempering on Marble

Chocolate tempering is a process of melting and then cooling chocolate that gives the chocolate a hard, snappy, shiny finish. The process of heating and cooling melts the chocolate's fat crystals and then rebuilds them. In a nutshell, you heat the chocolate to 110°F, cool it to 80°F, and then reheat it to 90°F.

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Use the traditional method when tempering over 1kg of chocolate. When it comes to tempering chocolate, the slower you melt the chocolate, the better the result will be, so take your time. The traditional marble slab method. Bring a pan of water to a simmer and then remove from the heat. Break the chocolate up into small chunks and place in a bowl.