Can tempering be done in advance and stored?

Question

Find out if tempering can be made ahead and how to store it without losing flavor.

Answer 1

Yes, tempered chocolate can be stored for later use. However, it's crucial to store it properly to maintain its temper and prevent blooming.

Detailed Explanation:

Tempering chocolate involves carefully heating and cooling it to align the cocoa butter crystals into a stable form. Once tempered, the chocolate should have a glossy sheen, a hard snap, and resist blooming (the formation of white streaks or spots on the surface). To store tempered chocolate, follow these steps:

1. Allow it to set: Let the tempered chocolate set completely at room temperature (around 65-70°F or 18-21°C). Avoid refrigerating it, as rapid cooling can cause blooming.

2. Wrap it well: Once set, wrap the chocolate tightly in plastic wrap, ensuring no air is exposed to the surface. This helps prevent moisture absorption and odor contamination.

3. Store in a cool, dry place: Store the wrapped chocolate in an airtight container in a cool, dry place away from direct sunlight, strong odors, and temperature fluctuations. A pantry or cupboard is usually ideal.

4. Reheating: When you're ready to use the stored tempered chocolate, you may need to gently re-melt it to working consistency. Use a double boiler or microwave in short intervals, stirring frequently to prevent overheating. Be careful not to exceed the maximum temperature for tempered chocolate, or you'll need to temper it again.

Pro Tip:

To test if your stored tempered chocolate is still in temper, melt a small amount and spread it thinly on parchment paper. If it sets quickly with a glossy finish and a good snap, it's still in temper. If it's dull or streaky, it may need to be re-tempered.