Как темперировать шоколад всего за 5 минут!

I often receive numerous questions about chocolate tempering whenever I post a dessert video featuring chocolate decorations. Thus, I've created a tutorial to demonstrate how you can temper chocolate using a microwave in just 5 minutes. Among the various methods of tempering chocolate, this is one of my favorites due to its speed and simplicity.

The importance of tempering chocolate lies in its ability to make the chocolate more stable and resistant to melting. Moreover, it enhances the texture of the chocolate, making it taste better in your mouth.

To temper your chocolate, you essentially melt it in a microwave until it reaches a temperature between 30 to 32°C.

Here are some tips for tempering chocolate using this microwave method:

1. Use couverture chocolate straight from the bag for best results. (In the video, I'm using Callebaut 54.5% dark chocolate)
2. Be extremely cautious when microwaving chocolate; a mere 5 seconds of heating can raise the temperature of your chocolate by 1~2°C. Once the chocolate is half-melted, microwave it for only 10 to 15 seconds. To be extra careful, heat it for 5 seconds at a time. Exceeding 33°C may result in losing the temper.
3. The microwaving time may vary depending on the brand of your microwave and the amount of chocolate you're using.
4. For white chocolate, aim for a final temperature of 29 to 30°C.

Example of chocolate decoration:    • Nutty Hazelnut & Milk Chocolate Mouss...  

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