What is “double tempering” and when is it used?

Question

Discover what double tempering means and when it's used to build layered flavor in Indian dishes.

Answer 1

Double tempering is a chocolate tempering method involving seeding with pre-tempered chocolate to achieve a stable and glossy finish. It's used when you need a reliable and forgiving method, especially for larger batches or when precise temperature control is challenging.

Detailed Explanation:

Double tempering, also known as the seeding method, is a technique used to temper chocolate, which is the process of stabilizing the cocoa butter crystals within the chocolate. Properly tempered chocolate has a smooth, glossy appearance, a crisp snap when broken, and doesn't develop bloom (white streaks) over time.

Here's how the double tempering method works:

1. Melt the Chocolate: Melt approximately two-thirds to three-quarters of your chocolate using a double boiler or microwave in short intervals, stirring frequently to prevent burning. Heat it to the appropriate temperature for the type of chocolate you're using (typically around 45-50°C for dark chocolate, 40-45°C for milk chocolate, and 40-43°C for white chocolate).

2. Add Seed Chocolate: Remove the melted chocolate from the heat and add the remaining one-third to one-quarter of the chocolate in the form of chopped pieces or callets (the 'seed' chocolate). This seed chocolate should be pre-tempered and in good condition.

3. Stir and Monitor: Stir the mixture gently and continuously until all the seed chocolate has melted and the overall temperature of the chocolate has dropped to the working temperature (typically around 31-32°C for dark chocolate, 29-30°C for milk chocolate, and 28-29°C for white chocolate). Use a thermometer to monitor the temperature accurately.

4. Test the Temper: To test if the chocolate is properly tempered, spread a small amount on a piece of parchment paper or a knife. It should set up quickly (within a few minutes) with a glossy finish.

5. Maintain Temperature: Keep the tempered chocolate at the working temperature by placing it over a warm water bath (bain-marie) or using a heat lamp. Stir occasionally to maintain the temper.

Pro Tip:

Avoid getting water or steam into the chocolate during the melting and tempering process, as this can cause it to seize and become grainy. Even a small amount of moisture can ruin the temper.