Various tempering methods

Chocolate and couverture must be tempered if you want a nice, crisp and shiny end result. In this blog post, we will briefly explain the different tempering methods and show you their advantages and disadvantages. Would you like to learn more about the methods and acquire even more knowledge? Then be sure to attend our couverture tempering course. There you will learn everything you need to know about the different couvertures and tempering processes.

Vaccination method

In this method, the stable crystals are added to the dissolved couverture in drop form.

Two thirds of the couverture drops are melted at 45 °C and inoculated with one third of already stable couverture drops (room temperature).

At a temperature of 45 °C, all stable and unstable fat crystal forms contained in the cocoa butter disappear. By cooling and adding couverture pieces containing stable fat crystals, the melted couverture is allowed to form new stable fat crystal forms.

The couverture pieces dissolve in the hot couverture and are distributed evenly throughout the couverture by regular stirring. This is why this method is called the injection method. The dissolved 45 °C warm couverture, which no longer contains any stable fat crystals, is inoculated with stable crystals in the form of solid, cooler (room temperature) couverture pieces.

Please note that there are various methods for the tempering process, but we recommend the seeding method as it is undoubtedly the simplest and most frequently used method. The inoculation method does not necessarily require a tempering device; a bowl over a water bath is sufficient. However, it is much easier if a tempering unit is available, which makes working convenient and stress-free. After all, working with chocolate should be a lot of fun.

Advantages of the vaccination method

This method requires little cleaning effort.

Only a small amount of space is required for the work process.

The injection method is the easiest to use.

Tempering in this way promises the greatest chance of success.

Once the couverture has been inoculated, time will do the rest. A permanent presence is not necessary, occasional stirring is enough to achieve success.

Hardly any special material is required.

Disadvantages of the vaccination method

It takes a while until all the couverture drops have melted.

Stable crystals in the form of couverture drops are essential for inoculation. We recommend using the same type of couverture.

If you run out of couverture drops, the dissolved couverture cannot be inoculated and the inoculation method cannot be used.

Only works with larger quantities of melted couverture (at least 300 g); if too little couverture is used, the added couverture pieces will not dissolve properly.

Tabulation method

With this method, stable fat crystals are formed by cooling to 27 °C and moving on a cold surface.

In the tabling method, the entire couverture is heated to 42 °C. Half of the 42 °C warm couverture is emptied onto a cold work surface (marble or granite table / worktop). The 42 °C warm couverture is then cooled down to 27 °C with the help of an angled spatula and metal horn while constantly stroking back and forth. The cooled couverture is then returned to the bowl with the remaining 42 °C warm couverture and mixed well.

The stable fat crystals that have now formed are distributed throughout the couverture. The 42 °C warm couverture is cooled very quickly to approx. 30 °C by adding the couverture that has cooled to 27 °C.

As soon as the couvertures are well mixed together, everything may need to be reheated slightly to reach the optimum processing temperature.

This is undoubtedly the most elegant, but also the most cleaning-intensive method of tempering. With a little practice, it is a very quick option and is also very suitable for smaller quantities or homemade bean-to-bar couvertures.

Advantages of the tabling method

No additional couverture drops are required for tempering.

This is the most elegant and sensual method of tempering couverture.

Also works well with smaller quantities of melted couverture.

If the couverture is still a little too warm after the first tempering, it is easier and quicker to cool the couverture further using the tabbing method than by adding drops.

Disadvantages of the tabling method

There is a considerable cleaning effort.

A cool work surface (marble or granite table / worktop) is absolutely essential.

Tablisation is a complicated process that can only be carried out safely with a little practice.

No other work can be carried out during the process, so this method requires the most time to be present.

Direct heating

Well pre-crystallised couverture can also be heated directly (30 - 33 ºC, depending on the type of couverture). Make absolutely sure that the stable crystals are not completely dissolved.

This is certainly one of the most difficult methods of tempering couverture and is not recommended for beginners.

Tempering in the microwave

Place the couverture drops in a plastic bowl in the microwave several times for a short time (approx. 20 seconds) and mix the couverture well after each heating. Repeat until the desired processing temperature has been reached. This method is also not recommended for beginners, as the couverture can become too warm if it is in the microwave for just a few seconds too long.

Tempering with Mycryo

By adding pre-tempered, freeze-dried cocoa butter, the finished crystals can be added to the liquid chocolate (34 ºC) and stirred in. The added cocoa butter then triggers the correct formation of the fat crystals and thus enables tempering. This relatively new method is mainly used in a slightly modified form in the chocolate industry.

Correct temperature control over the water bath

Pour enough water into a large pan so that the bowl you want to use for the chocolate does not touch the water when you place it on the pan. Heat the water without the bowl. As soon as the water boils, turn the heat down to the second-lowest setting.

Now pour 2/3 of the desired amount of couverture into the previously selected bowl and melt the couverture completely in it. We recommend using a stainless steel bowl, as this conducts the heat optimally and the couverture melts even faster.

Caution: Absolutely no moisture should get into the couverture. Furthermore, the temperature must never exceed 50 ºC, as the lactose will begin to caramelise and form lumps if the temperature is too high. This lump formation is irreversible and the couverture can no longer be used for pure chocolate products, as the caramel pieces will remain even if the temperature is raised again.

As soon as the couverture pieces have completely dissolved in the water bath (45 ºC), remove the bowl from the pan, add 1/3 of the couverture drops, stir well and leave the bowl to stand for a short time. The drops will dissolve and cool down the total amount until the couverture becomes a little firmer or thicker again.

Once the couverture has reached a temperature of 26 - 28 ºC, you need to reheat it over the bain-marie. Only heat the couverture slowly so that it does not get too hot. It is better to bring the couverture to the final temperature in small stages than to heat it too quickly and possibly burn it. Don't forget that the bowl will continue to heat up for a short time, making the couverture inside about 1 - 2 ºC warmer. We therefore recommend that you remove the bowl with the couverture from the water bath a little early, shortly before the perfect final temperature, to prevent the couverture from overheating. Reheat in small stages until the correct processing temperature is reached (30 - 33 ºC depending on the type of couverture).

Advantages of the water bath

All you need is a pan, a bowl and a thermometer.

This method is easy for anyone to replicate at home.

It is an inexpensive method for tempering couverture.

Disadvantages of the water bath

The couverture cannot be left alone.

Constant supervision is necessary so that the couverture does not become too hot.

The water must not get into the couverture under any circumstances, otherwise it will clump together and will only be suitable for baking.

Never melt couverture directly in the pan

Couverture or chocolate should never be heated or melted with direct heat. This means that you should never melt couverture directly in a pan on the hob. If you want to melt chocolate or couverture, you should always do this over a bain-marie with indirect heat. Couverture and chocolate burn as soon as they reach a temperature of over 50 ºC. The lactose contained in the milk powder begins to caramelise and small "grains of sand" form. Unfortunately, these grains do not disappear again, not even by sieving or mixing. If you eat burnt couverture, the sandy texture is quickly recognisable and there is also a slightly bitter aftertaste. In this state, the couverture can no longer be used for pure chocolate products such as pralines, chocolate bars, fillings or figurines. However, you can still use a slightly burnt couverture to make a chocolate cake. Different ingredients come together in a cake and therefore the sandy texture is no longer recognisable.

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Various tempering methods

Various tempering methods