What tempering process do you use when moulding chocolates

I want make moulded chocolate but am always having a hard time keeping the chocolate in temper for the sealing process.

I use the microwave method to temper the chocolate and I do so with a batch of about 600g. Once the chocolate is tempered, I fill the moulds with the chocolate and then empty the moulds back into the bowl of tempered chocolate. I find that when I do this the chocolate in the bowl is already setting and becoming hard.

One idea I had was to temper more chocolate so that there is more in the bowl and will keep in temper for longer. But if I do this, I will have a lot of tempered chocolate left over.

Is there a better or more efficient way to make a one-off batch of moulded chocolates?

chocolate tempering

Best Answer

Either use both methods or just use the second step to maintain the temper/work-ability of your chocolate:

A) Use the double boiler method to start tempering your chocolate.

A bowl/pan of chocolate sitting above a pot of hot water - the water should not touch the bottom of the bowl/pan.

B) Dip the bottom of your tempered chocolate in hot water for a few seconds, scraping the base (and sides) of the bowl/pan, mixing it into the rest of the chocolate.
You can repeat this step if the chocolate is not warm enough/cools down.

Of course you could look at investing in a chocolate melter.

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Quick Answer about "What tempering process do you use when moulding chocolates"

Tempering Chocolate Method 1: Heat over hot but not boiling water, stirring constantly, until chocolate reaches 110°–115°F. Place the top pan of the double boiler on a towel. Cool chocolate to 95°–100°F. Add the remaining chocolate to the top pan, stirring until melted.

What is the commonly used method of 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.

What are the 3 methods for tempering chocolate?

This is all you need to know on how to temper chocolate and the three main methods to do so: using a marble slab, seeding, and sous vide; and a bonus microwave method thrown in, too!

Do you need to temper chocolate for molds?

If you're baking, you don't need to worry about tempering chocolate but if you're making candies or dipping strawberries, the chocolate must be tempered. Same thing with making molded chocolates. Chocolate has to be tempered otherwise it will not release from a chocolate mold.

How do you temper chocolate?

Tempering Chocolate by Microwave: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. Add remaining chocolate in small amounts while stirring. Be sure that the pieces are completely melted before adding more.

How to mould chocolates

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