How Do You Make Chocolate for Dipping? A Guide to Perfect Chocolate Coatings
To create dipping chocolate, you must gently melt the chocolate to the correct temperature while preserving its stable crystal structure through a process called tempering. This produces a smooth, glossy coating that snaps when broken and doesn’t bloom (develop white streaks).
The Allure of Chocolate Dipping
Dipping items in chocolate transforms ordinary treats into extraordinary indulgences. From strawberries to pretzels, marshmallows to cookies, the possibilities are endless. But achieving that perfect, professional-looking chocolate coating requires more than just melting chocolate; it demands a little understanding and finesse. Properly tempered chocolate provides a smooth, glossy finish, a satisfying “snap” when broken, and a prolonged shelf life without unsightly blooming.
Understanding Chocolate Tempering: The Science Behind the Shine
Tempering refers to the process of heating and cooling chocolate to align its cocoa butter crystals into a stable form. Cocoa butter can crystallize into six different forms (I-VI), with form V being the most desirable. Form V crystals result in the characteristics we associate with high-quality chocolate: a smooth mouthfeel, a glossy appearance, and a crisp snap.
Untempered or poorly tempered chocolate will often have a dull, streaky appearance, feel soft and waxy, and be prone to blooming (the formation of white streaks on the surface). This happens because the unstable crystals separate and rise to the surface.
The Tempering Process: Step-by-Step
Here’s a general outline of the tempering process:
Melting: Gently melt approximately two-thirds of your chosen chocolate to a specific temperature range (depending on the type of chocolate).
- Dark Chocolate: 115-120°F (46-49°C)
- Milk Chocolate: 110-115°F (43-46°C)
- White Chocolate: 100-105°F (38-41°C)
Cooling: Remove the melted chocolate from the heat and add the remaining one-third of unmelted chocolate (“seeding” the chocolate). Stir constantly until all the unmelted chocolate is incorporated and the mixture reaches a specific cooling temperature.
- Dark Chocolate: 88-90°F (31-32°C)
- Milk Chocolate: 86-88°F (30-31°C)
- White Chocolate: 82-84°F (28-29°C)
Reheating (If Necessary): If the chocolate gets too cold, gently reheat it to a working temperature. Avoid overheating.
- Dark Chocolate: 88-90°F (31-32°C)
- Milk Chocolate: 86-88°F (30-31°C)
- White Chocolate: 82-84°F (28-29°C)
Testing: Before using the chocolate for dipping, test the temper by dipping a small piece of parchment paper or a knife into the chocolate. Allow it to set at room temperature. If the chocolate sets quickly, is glossy, and snaps cleanly, it’s properly tempered. If it’s dull, streaky, or doesn’t set properly, it needs more tempering.
Tempering Methods: Choosing the Right Approach
Several methods can be used to temper chocolate. The most common include:
- Seeding Method: Described in the step-by-step process above. This method relies on adding solid chocolate to melted chocolate to introduce stable crystals.
- Tabliering Method: (Also known as marble slab tempering) Pouring melted chocolate onto a cool marble slab and spreading it around until it thickens and cools to the desired temperature, then returning it to the remaining melted chocolate.
- Sous Vide Method: Using a precise temperature-controlled water bath (sous vide) to gently melt and temper the chocolate.
- Microwave Method: This involves melting chocolate in short bursts in the microwave and carefully monitoring the temperature. It’s more challenging but can be done with practice.
The following table summarizes the pros and cons of each method:
| Method | Pros | Cons |
|---|---|---|
| Seeding | Relatively easy, good for smaller batches. | Requires careful temperature monitoring, can be time-consuming. |
| Tabliering | Effective for larger batches, creates very stable crystals. | Requires a marble slab and can be messy, steeper learning curve. |
| Sous Vide | Very precise, easy to maintain temperature. | Requires a sous vide machine. |
| Microwave | Quick and convenient. | Easy to overheat, requires very careful temperature control, less reliable. |
Common Mistakes and Troubleshooting
- Overheating: Overheating chocolate destroys the existing stable crystals and makes tempering more difficult.
- Contamination: Even a tiny drop of water or other liquid can seize chocolate, turning it grainy and unusable.
- Inaccurate Temperature Readings: Using an inaccurate thermometer can lead to improper tempering. Use a reliable digital thermometer.
- Improper Stirring: Insufficient stirring can prevent the formation of uniform crystal structures.
- Using Low-Quality Chocolate: Lower-quality chocolate may contain ingredients that interfere with tempering. Use high-quality chocolate for best results.
Choosing the Right Chocolate for Dipping
While any chocolate can theoretically be used, some chocolates are better suited for dipping than others.
- Couverture Chocolate: Contains a higher percentage of cocoa butter, making it easier to temper and producing a smoother, glossier finish. It’s generally considered the best choice for professional results.
- Chocolate Wafers/Melting Chocolate: Specifically formulated for melting and dipping. They often contain additional ingredients to help with tempering. While convenient, the flavor and texture may not be as refined as couverture chocolate.
- Chocolate Chips: While technically possible, chocolate chips often contain stabilizers that can make tempering difficult. They are generally not recommended for dipping.
Ingredients to Avoid
Certain ingredients can interfere with the tempering process and affect the final product:
- Water: Even a trace amount of water can cause the chocolate to seize and become grainy.
- Steam: Avoid melting chocolate directly over boiling water (double boiler). The steam can introduce moisture.
- Butter and Shortening: While they can add richness, they can also make the chocolate softer and less stable. Use sparingly, if at all.
Frequently Asked Questions (FAQs)
Can I temper chocolate in the microwave?
Yes, you can temper chocolate in the microwave, but it requires careful monitoring and precise technique. Use short bursts of heat (15-30 seconds), stirring well after each burst, and avoid overheating. Use a reliable thermometer to check the temperature frequently. It’s generally considered a more challenging method than seeding or tabliering.
What is chocolate bloom?
Chocolate bloom is the formation of white or grayish streaks on the surface of chocolate. It’s caused by either fat bloom (cocoa butter crystals migrating to the surface) or sugar bloom (sugar crystals dissolving and recrystallizing on the surface due to moisture). Proper tempering helps prevent fat bloom.
How do I fix seized chocolate?
Seized chocolate is a frustrating problem, but sometimes it can be salvaged. Try adding a small amount of hot liquid (water or milk, depending on the type of chocolate), one teaspoon at a time, while stirring vigorously. This may help to re-emulsify the mixture. However, the chocolate may not temper properly afterward and is best used in applications where tempering isn’t critical, such as ganache.
Do I need special equipment to temper chocolate?
While special equipment like a chocolate tempering machine can be helpful, it’s not essential. A good quality thermometer, a double boiler or heat-safe bowl, and a spatula are the basic tools you need. A marble slab is useful for the tabliering method.
How long does tempered chocolate stay in temper?
Tempered chocolate can stay in temper for several hours, but it’s important to maintain the correct working temperature. This can be achieved by placing the bowl of chocolate over a warm water bath or using a heat lamp. If the chocolate starts to thicken or lose its gloss, it may need to be gently reheated.
Can I re-temper chocolate that has already been tempered?
Yes, you can re-temper chocolate. Simply reheat it to the initial melting temperature, then repeat the tempering process. It’s important to carefully monitor the temperature during each step.
What’s the difference between couverture chocolate and compound chocolate?
Couverture chocolate contains a high percentage of cocoa butter (typically 32-39%), which makes it easier to temper and results in a superior flavor, texture, and appearance. Compound chocolate (also known as confectionary coating or melting chocolate) contains vegetable oils instead of cocoa butter. It’s easier to melt and doesn’t require tempering, but the flavor and texture are generally inferior.
How do I store tempered chocolate?
Store tempered chocolate in an airtight container in a cool, dry place away from strong odors and direct sunlight. Avoid storing it in the refrigerator, as this can lead to condensation and sugar bloom.
Is it possible to use a slow cooker to temper chocolate?
Yes, some people successfully use slow cookers to temper chocolate, but it requires very careful monitoring and low heat. It’s best to use a slow cooker with a “warm” setting and check the temperature frequently. The sous vide method offers more precise temperature control.
What kind of thermometer should I use?
A digital thermometer with a probe is the most accurate and reliable type of thermometer for tempering chocolate. Avoid using candy thermometers or dial thermometers, as they can be less accurate.
What type of dipping items work best?
Items that are firm and relatively dry work best for dipping. Strawberries, pretzels, nuts, and cookies are all good choices. Avoid items that are excessively wet or crumbly, as they can contaminate the chocolate.
My chocolate is too thick. What should I do?
If your chocolate is too thick, you can thin it out by adding a small amount of melted cocoa butter or a neutral-flavored vegetable oil, such as canola oil. Add it one teaspoon at a time, stirring well after each addition, until you reach the desired consistency. Avoid adding water, as this can cause the chocolate to seize.