Desserts > Dessert Techniques > Baking Techniques > Tempering Chocolate (For Coatings and Decorations)
Tempering Chocolate with Tabling Method
The tabling method involves spreading melted chocolate on a cool surface (usually marble or granite) to cool it down and create the correct crystal structure. It's a classic technique favored by many chocolatiers for its precision and control.
Ingredients
- 500 g High-Quality Chocolate (dark, milk, or white)
Prepare the Chocolate and Work Surface
Finely chop the chocolate. Ensure your marble or granite slab is perfectly clean and dry. A cool (but not icy) surface is ideal. Clean your spatulas and scraper well to prevent contamination.
Melt the Chocolate
Melt approximately two-thirds (333g) of the chopped chocolate using a double boiler or microwave, as described in the seeding method. Heat to the same initial temperatures:
Pour Onto the Table
Pour the melted chocolate onto the prepared marble or granite slab.
Cool and Crystallize
Using a scraper and spatula, spread the chocolate across the surface of the table, then gather it back together. Repeat this process continuously, spreading and gathering, for several minutes. The goal is to cool the chocolate quickly and evenly, forming stable cocoa butter crystals. You will notice the chocolate thickening.
Monitor Temperature
Continuously monitor the temperature of the chocolate. You're aiming to cool it down to the following temperatures:
Combine and Reheat
Once the chocolate has reached the target cooling temperature, scrape it all back into the bowl with the remaining unmelted chocolate (the other 167g). Stir gently to combine. This should bring the entire mixture close to working temperature.
Adjust to Working Temperature
If necessary, gently warm the chocolate (using the double boiler or a heat gun) to bring it to the final working temperature:
Check for Temper
Test the temper by dipping a knife or parchment paper into the chocolate. It should set quickly with a glossy finish at room temperature.
Maintain Temper
Keep the tempered chocolate at the working temperature using a double boiler or heat lamp, stirring occasionally.
Nutrition Facts Estimated per 100g of product
Note: This is an estimate and will vary based on the type and brand of chocolate used.
Other Important Considerations for Nutrition
Tempered chocolate, like all chocolate, is calorie-dense. Use it in moderation as part of a balanced diet. The fat content is primarily saturated fat, so be mindful of your overall saturated fat intake. Choose high-quality chocolate with a higher cocoa content for potential antioxidant benefits (especially with dark chocolate).
FAQ
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Why is a marble or granite slab recommended?
Marble and granite are ideal because they conduct heat away from the chocolate quickly, facilitating the formation of stable crystals. They also provide a smooth, non-reactive surface. -
How do I know when the chocolate is cool enough on the table?
Use a digital thermometer to monitor the temperature closely. The chocolate will also start to thicken noticeably as it cools and crystallizes. -
What if I don't have a marble or granite slab?
While a marble or granite slab is recommended, you can try using a very clean, dry stainless steel surface as an alternative. However, it may not be as effective at cooling the chocolate quickly and evenly.