8
Tempering
Once the melting is complete, remove the stainless bowl from the
appliance and place it on a flat work surface.
WARNING: The bowl is hot and you should take care to protect the
surface you place it onto so as to avoid any damage
Reduce the temperature of the chocolate maker to the tempering
setting. This enables the chocolate to be kept at the working
temperature: 89.6°F / 32°C for dark chocolate, 86°F /30°C for milk
chocolate and 82.4°F / 28°C for white chocolate.
Add an additional 25% of the original weight of chocolate into the
stainless bowl and blend with the melted chocolate.
Place the digital thermometer in the chocolate mix until the
temperature reaches 89.6°F / 32°C for dark chocolate, 86°F /30°C for milk
chocolate and 82.4°F / 28°C for white chocolate.
Then, PUT THE BOWL BACK INTO THE APPLIANCE so that your
chocolate retains its working temperature.
You can now use the chocolate.
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