Chocolate Tempering

The most ticklish part of candy making - tempering - must be done exactly right or your plain chocolates will streak or turn white after you have dipped them....

There are three basic types of chocolates used in candy making - bitter sweet, dark chocolate, and milk chocolate (read more about it in our Chocolate Glossary). Most candy is made with the dark chocolate.... Colors also are available.

Melt chocolate very slowly. Cool it just as slowly.... You must use a candy thermometer.

100 degree first melt  First bring the chocolate up to 100 degrees by placing small pieces over a double boiler. Never put a lid on melting or warm chocolate (condensation may drip) . Do not let any moisture into the chocolate. Use a strong wooden spoon beat the melting chocolate vigorously and frequently.

120 to 130 degree second melt  When there is a considerable amount of melted chocolate in the pan, but still some lumps too, pour out the hot water from the bottom section and replace it with water that is just hot to your hand - about 120 degrees.
The chocolate will absorb this heat from the water below and rise to the 120 degrees in a slow melt.    Heating the chocolate above 140 degrees will bun the chocolate and you need to throw it out.

Cooling and tempering    Continue to beat vigorously until batch reaches the 12o degree temperature.    At this time add small pieces of the same chocolate (professionals also add 1/2 ounces of cocoa butter) to the melted mixture and beat again. This will cool the mixture.   The desired temperature is 85-90 degrees.

Oven heating procedure  Some people preheat oven to 150 degrees and move mix in or out on the open oven door to regulate heat.

Or, replace the water in the double boiler with new 80 degree water. Beat the chocolate until it has cooled to 80 degrees. Change the bottom boiler water to 86 to 90 degree. Allow the coating to rise to 85-86 degrees over this bath, beating occasionally. This method is laborious.

Holding and using tempered chocolate   The chocolate is now ready for use and should be kept at 85 to 86 degrees during the time you are dipping by allowing the pan to stay over the water bath. Fats and oils impure chocolate separate over 100 degrees and the resulting candy will streak gray or white on the surface.

*Chocolate Glossary
*Dipping Nuts in Chocolate
*How to Taste Chocolate

 
 
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Ginger is harvested in three different cuttings.

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Our favorite recipes

Figs & Prosciutto Pizza

a classic combination
of figs and prosciutto

1 package active dry yeast
2 1/2 cups ripe calimyrna figs
1/3rd pound thinly sliced prosciutto
2 cups arugula
1-1/2 cups fresh rosemary, coarsely chopped
1/2 cup xtra virgin olive oil
3 cups flour
1/2 tspn salt

put 3/4 cup warm water (110 degrees)  in bowl.  Sprinkle yeast over water.   Let stand until softened (5 minutes).  Stir in salt and olive oil.

put 2-1/2  cups flour in mixture and beat until dough is moistened and slightly stretchy.  Scrape dough onto a lightly floured board.   Knead until dough is smooth and not sticky (10 minutes).  Add rest of flour to prevent sticking.

Cut dough into 4 equal parts.  Place on floured board and cover with plastic wrap to prevent drying.  Let rest 10 minutes.  Knead dough to expel air.  On a floured board roll out to make an 11 inch round.  Put round on 12"x15" baking sheet and prick dough all over with a fork.

Bake on bottom rack of a 500 degree oven until crust is pale golden brown (3 minutes).   Slide crust onto rack to cool.  Repeat with remaining dough pieces.

Transfer all the crusts to plates and quickly arrange proscuitto, figs, and arugula equally on each crust round.  Sprinkle evenly with remaining oil, rosemary, and pepper, and serve.

More recipes

Little known facts

Caramel and Butterscotch are made in similar ways to toffee, as is fudge. The difference is in the degree of boiling temperature and the ways in which they are cooled. This whole process uses high-heat to convert sugar. Crystallization, graininess, and whether it is brittle or smooth are simply variations of this process.

more about candy

Half a century of fun

The Nut Factory started in 1952 as a roaster of peanuts. We are located in Spokane, Washington. Over the years The Nut Factory has grown into a large snack food manufacturer. We ship over 400 product every day to businesses everywhere throughout the United States.

Our history

Other interesting web sites

Special Nut Recipes
Lots of great ideas for baking

Copycat Recipes Recipe Knock-offs from Famous Restaurants

More links

Nut and Snack Commodity Market

Here is a wonderful Nut Crop information site.

This site is loaded with walnut facts.