Can I use a candy thermometer for tempering chocolate?

Can I use a candy thermometer for tempering chocolate?

Watch your temperature! Use a candy thermometer to avoid heating chocolate above 130°F. Chocolate is very sensitive to heat and will scorch or seize easily.

What kind of thermometer do you use to temper chocolate?

We always recommend using an instant-read thermometer when tempering chocolate; but many professional chefs and chocolatiers use an infrared thermometer like the Food Safety thermometer at this stage in tempering, as pictured below.

What is the correct temperature for tempering chocolate?

Your chocolate’s maximum temperature depends on its type and which step in the process you are on. For example, dark chocolate should be melted between 120 and 130°F (50°C and 55°C), while milk and white chocolate should melt at around 105-115°F (40-45°C).

Can I use a meat thermometer for tempering chocolate?

The simplest answer is yes—but it all depends on the thermometer. Meat thermometer usage can easily be applied to making candy, as long as the temperature rating is high enough, so read on for the answers to all your thermometer questions!

Can you use a laser thermometer to temper chocolate?

Tempering chocolate is also made easier by the use of a laser thermometer since you can get instant temperature readings without having to insert a probe, and clean it after each use.

How do you perfectly temper chocolate?

Heat it for 5 to 10 seconds at a time, stirring and checking the temperature before reheating. For dark chocolate, reheat to 88°F to 91°F. For milk and white chocolate, reheat to 87°F to 88°F. If you keep your chocolate within these temperature ranges, it will stay in temper and be liquid enough to use.

Can Cadbury chocolate be tempered?

It won’t affect the flavour, but it doesn’t look very good! Tempering returns the cocoa butter crystals to suspension within the chocolate and produces a chocolate with a deep shiny gloss.

What are the two methods for tempering chocolate?

There are two tried and true methods to tempering; the Inoculation or Seed Method and the Tablier Method. In both methods you are bringing the temperature up, cooling the cocoa butter, and re-warming it.

How do you melt chocolate without losing temper?

Put the chocolate in a non-reactive microwave-safe bowl, set the microwave to 50 percent power (Torres recommends high power, but the microwave we were using was particularly powerful, so we dropped the percentage to be safe), and microwave it for 30 seconds at a time, stirring in between.

Can you use a candy thermometer to measure chocolate temperature?

While traditional candy thermometers are less critically inadequate for the task of measuring chocolate temperatures, they still fall far short of the mark.

How do you temper chocolate properly?

When tempering chocolate, maintaining a narrow temperature range is of utmost importance, which means constantly keeping one eye on your chocolate temperatures, even while you are dipping or enrobing your candies with chocolate—no mean feat. Also, as previously discussed, their accuracy is a problem.

How accurate is the chefalarm candy thermometer?

The ChefAlarm has a high-temp alarm and a low-temp alarm that you can set to sound if your chocolate starts to creep out of tempering range. The ±2°F (1°C) accuracy is also something you just don’t get with standard candy thermometers.

What does a candy thermometer tell you about your syrup?

Mobility and strength: A candy thermometer clipped to the side of a pot is not telling you the whole story; it is telling you one tiny part. The business end of such a thermometer is only in contact with one area of your syrup. If you have uneven heat on your stove—and I bet you do!—you could have over- or under-cooked syrup elsewhere.