Tempering Dark Chocolate
This recipe is for dark chocolate but feel free to play with it and add more cacao butter to make it lighter. Here we go! Have fun!
Equipment
- Double Boiler
- Candy Thermometer
Ingredients
- 50-100 g of cacao butter
- 200-230 g of 100% cacao baking chocolate I use 2 bars
- 1 tsp vanilla extract
- 1/2 tsp pure monkfruit powder
- Shavings of cacao baking bar or 100% cacao chips for seeding
Instructions
- Set up a double boiler with a pot of water and a pyrex bowl on top.
- Weigh out 50-100 grams of cacao butter depending on how dark or light you like your dark chocolate.
- Turn your stove or induction burner on lowest temp and melt the cacao butter.
- Once cacao butter is liquid, add the cacao baking bars. And melt it down, watching to make sure temperature reaches but does not exceed 115°F.
- Add the vanilla and monk fruit and stir together.
- Take the bowl off the heat and stir occasionally until it lowers to 100°F. At this point add some baking chocolate shavings or cacao baking chips to “seed” the chocolate.
- Let cool to 84°F
- Turn on the heat again and raise the temperature to 89°F, stir and then pour into molds or onto parchment for making bark. If making keto cups, make sure you have frozen and cut out your circles of filling and have them ready to insert because the chocolate tempers FAST.
- Let sit until it sets completely and then it is ready to eat! I have had it take anything from 5 to 40 minutes, depending on what I have combined it with, thickness, etc.
Notes
Tempering for different types of chocolate:
Dark chocolate: bring it up to 115°F, milk chocolate 114°F and white chocolate 113°F.
Then bring it down to 84°F/81°F/79°F respectively.
After it hits the right temp for your chocolate bring it back up to 89°F/87°F/82°F respectively for Dark/Milk/White. Once it reaches temperature or you can dip your strawberries and set them on a Silpat or unbleached parchment paper to temper/set.
Temps in Celcius: (seed at 38°C)
Dark: 46°C High, 29°C Low, 32°C to finish
Milk: 45.5°C High, 27°C Low, 30.5°C to finish
White: 45°C High, 26°C Low, 28°C to finish