Tempered chocolate melting easily

I tempered 70% bitter chocolate (Lubeca brand) following the instructions on the Anova site using sous vide: first to 115 degrees, then 81 and lastly 90 degrees (all Fahrenheit). The resulting chocolate was nicely tempered after cooling in the fridge but it would not hold its shape at room temperature.

How can I correct this?

chocolate tempering

Best Answer

In my experience, those temps work for milk chocolate, but not for bitter chocolate. Instead of 115/81/90, give 135/83/90 a shot. That ratio works well for me.

Good luck!

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Quick Answer about "Tempered chocolate melting easily"

Break or cut chocolate into small (½ inch) pieces for even melting. Stir gently and frequently while melting.

Melt chocolate over low or medium-low heat or use a double boiler. ...

Be sure that your work surface, pans, and tools are absolutely dry before melting chocolate.

How do you keep tempered chocolate from melting?

Tempered chocolate has a shiny, flawless appearance. It feels firm and breaks off with a snap when you bite into it and it melts smoothly in your mouth, allowing you to fully enjoy the flavor.

Does tempered chocolate melt?

Tempered chocolate has a shiny, glossy appearance, will snap when you break it, and, most importantly, won't melt when you touch it. Scientifically, tempering chocolate means aligning the cocoa butter crystals so that they're stacked tightly together.

Does tempered chocolate melt when you touch it?

Tempering Chocolate by Microwave: Put 2/3 of the chocolate in a microwave safe bowl. Melt at 50% power in 1-minute intervals, stirring between each interval, until melted and smooth. The chocolate should only be between 100 \u2013 110\xb0F.

How to Temper Chocolate Three Easy Ways!

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