Questions & Answers
1. Why do we need to temper chocolate?
Real chocolate purchased from a reliable supplier is usually in perfect temper. That means that it contains stable beta crystals. However if we wish to use this chocolate to make bonbons, chocolate figurines, coated truffles or any number of other confections we must first melt the chocolate. Once we melt it these stable beta crystals are displaced and wild crystallization begins and disrupts the temper. Alpha, gamma, beta prime, beta double prime and beta crystals all form. We have melted chocolate that appears to be usable but if we pour it into a mold or attempt to dip cookies or truffles into it we will discover that as it hardens it is dull, streaky, melts in our hands and has none of the snap or mouth feel we associate with good chocolate.
We need a way to get back those stable beta crystals in sufficient quantity to give us those qualities that make chocolate so popular with almost everyone. This is what we mean by tempering.
There are three aspects to the tempering process:
Time - it takes time for beta crystals to form and multiply.
Temperature - beta crystals will only form within a narrow temperature range which is dependent upon the type and brand of chocolate.
Agitation - some form of agitation, usually stirring, is needed to properly distribute the beta crystals so they can multiply.
This important tempering process is covered in detail in volume one of the DVDs which you can find here [link] or you can investigate private lessons here [link]
Tempered chocolate:
Will not melt at room temperature
Will not melt in your hands
Will have no streaks
Will be glossy (shine will only occur when it hardens against a shiny surface such as a polycarbonate mold)
Will snap cleanly when broken
Will shrink appropriately and release from molds easily
Should be stored at room temperature which is considered to be between ???
Most chocolate problems can be traced to improperly tempered chocolate. So if you are experiencing any of the following problems recheck the temper of your chocolate:
Chocolate is dull and streaky
Chocolate has white spots
Melts in your hands or turns liquid at room temperature
Will not easily release from molds
Bends before it breaks
Whether you temper by hand or by machine it is imperative that you test the temper of your chocolate. Remember that temperature is only one aspect of the tempering process. Chocolate which is at the correct temperature may still not be properly tempered.
2. How can I test to see if my chocolate is properly tempered?
To test for proper temper dip a small spatula or even a dinner knife into the chocolate until about 2 inches are coated. Allow the excess to drip back into the container. Prop the knife or spatula so it can dry without touching any surfaces. Leave it at room temperature for five minutes if you are using dark chocolate. Now examine it. It should be even in colour with no streaks or spots, glossy but not shiny and when touched does not smear or leave chocolate on your finger. If it meets all these conditions then your chocolate is properly tempered. To learn more about testing for proper temper consider purchasing DVD volume one.
3. Once I have tempered my chocolate properly how long will it stay in temper?
If you can keep your chocolate at its working temperature it will stay in temper for many hours. However over time it will become thicker as the beta crystals continue to multiply. Once your chocolate is in temper you can reheat it to keep it liquid enough for molding. Just make sure you don't let it get above the working temperature.
4. If my chocolate drops below the working temperature do I have to start tempering it over again?
No! Once your chocolate is in temper you have dissolved the unstable crystals and you have a predominance of stable beta crystals in your chocolate. As your chocolate cools, it will become thicker as the beta crystals grow and multiply. As it thickens you can warm it again either by heating with the heat gun or microwave, or by adding warm untempered chocolate. The beta crystals in the tempered chocolate will act as a seed to temper the newly added untempered chocolate.
You will be able at this point to heat it a degree or two higher than the standard working temperature in order to make it thin enough to work, without driving off all the beta crystals. Just be careful that you don't exceed about 34 degrees for dark chocolate, 32 degrees for milk chocolate and about 31 degrees for white chocolate.
5. Can chocolate be tempered more than once?
Yes. If you have chocolate left over after a session of molding you can re-temper it. Or if you have chocolate that you improperly tempered and it is streaky or spotty you do not need to discard it. Heat and cool this used chocolate just as you did the first time to bring it into temper but add about 10% new chocolate for best results. This will not work however for chocolate that has been contaminated by dipping things into it. Leftover chocolate used for dipping is best reused in a ganache or a bark.
6. My finished chocolate has tiny white spots. What could cause this?
That’s what we call bloom - if it is crispy to touch it’s sugar bloom, if oily it’s fat bloom.
Sugar bloom is usually the result of leaving chocolate in the refrigerator then when you take it out condensation forms on the surface. The sugar in the chocolate dissolves in the condensed water and as the water evaporates, the sugar comes out of solution, resulting in crystals on the surface of the chocolate.
Fat bloom can result from poor temper or a fatty center that is leaking oil through the shell.
7. I am having trouble tempering white chocolate. Do you have any suggestions?
White chocolate contains a lot of milk fat along with cocoa butter. Milk fat crystallizes differently than cocoa butter and makes tempering white and milk chocolate more challenging than tempering dark chocolate. White chocolate is more susceptible to burning than dark chocolate due to the milk solids in it. The temperatures involved in tempering white and milk chocolate are in general 2 to 4 degrees C lower than those for dark chocolate.
When molding with white chocolate, make sure you test the temper of your chocolate and don't start molding until you are sure the chocolate is in temper. While you generally want a nice thin shell when you are molding with dark chocolate, with white chocolate a thicker shell will give a better result, especially if you are using thinner, more liquid fillings. Cool in fridge just long enough to set, don't leave in fridge for extended periods as this seems to encourage condensation and results in a dull finish.
8. We have a small marble slab for tempering. I was wondering if tempering on a stainless steel table would be possible.
A stainless table doesn't have quite the same thermal mass as marble. So cooling is not going to be as effective as marble or granite.
9. I have some chocolate that has developed sugar bloom. Can I still temper it?
Yes. But you will need to add a decent percentage of fresh, unbloomed chocolate to it to ensure you get a quality product.
10. I am having great difficulty tempering white chocolate. I have been infusing my white chocolate with peanut butter. Could that be the problem?
When you add other fats to chocolate (i.e. peanut butter) you change the eutectics of the fat in the cocoa butter - that may explain the problems you are having.
11. I am thinking of buying a small tempering machine. Can you recommend any brands?
One of the little Revolation units or the AMC would be worth investigating. You might also want to consider another option - the EZtemper Cocoa Butter Seed Generator. www.eztemper.com
12. How do I temper cocoa butter?
Use the same techniques you would use for chocolate, melt to around 40 to 45º C, cool to about 27 degrees then heat back up to 30 to 32º C.
Ganache
13. What is a ganache and how do I make one?
A ganache is basically a mixture of chocolate with some form of liquid. That liquid can be water, butter, cream or some combination. If you look at the recipes on this website for truffles [link] - they are ganaches. Essentially there are two recommended ways to make the emulsion. My favourite is to melt the chocolate and add the cream that has been heated until it steams. Then stir until it forms a nice shiny mixture. Others suggest that you chop the chocolate finely, pour the hot cream over it and stir until the chocolate melts and emulsifies.
14. Can I use one of these ganache recipes as a filling for molded chocolates?
Indeed you can, however, because the ganaches used for truffles are quite stiff it is best to pipe it into your molds before it sets up too firmly. You don't want to pipe it in while warm, but most ganaches take several hours to firm up after reaching room temperature as crystallization must occur. You can also place your firm ganache in the microwave for about 1 minute on 10 percent power to soften it without warming it significantly.
15. What ingredient(s) can be added to traditional cream based ganache to extend its shelf life?
The shelf life of ganaches can be extended by adding such things as invert sugar, alcohol, glucose or some combination of those things. What you are trying to do is to reduce the 'available water' i.e. water that is available for bacteria to use. A good discussion of shelf life can be found in JP Wybauw's book - Fine Chocolates, Great Experience.
16. I plan to make 2000 white chocolate truffles filled with ganache for a special occasion. How far ahead can I start making them? How should I store them? What is likely to be their shelf life?
If I were making white chocolate truffles that contain some alcohol and a bit of invert sugar or glucose to increase the shelf life, then I'd probably start making then about 2 weeks before the event. Store in airtight containers in a cool, dry spot. The shelf life will depend on the water available to bacteria in the filling (Aw). See the answer to question 15.
17. I have made a pipeable ganache that I want to use as a filling for molded chocolates. How would you suggest I proceed?
When you first pour the chocolate into the molds, let it sit at room temperature until you see it starting to crystallize then put it into the fridge (not the freezer) for 5 to 10 minutes. Make sure that your ganache has cooled to room temperature then pipe it into the shells. I would then advise you to let it sit at room temperature overnight so it forms a slight crust. Back off the mold
as you normally would.
18. What causes a ganache to separate and how I can restore it?
Ganache separates because an emulsion doesn't form or the emulsion breaks. To repair a broken emulsion take a small part of the broken mixture, heat it just a little, add some warm cream and mix vigorously until it comes together Now gradually add back in small amounts of the broken emulsion until it is all incorporated.
19. I made some molded bonbons filled with ganache. They seemed fine at first but then the shells collapsed inward as if the ganache had shrunk and caused a vacuum effect. Do you know what might cause this?
I have seen this happen with chocolates that have become too old. It might also relate to the thickness of your shells or to piping the ganache into the shells while it is still too warm. See the answer to question 17.
20. I have little lumps of unmelted chocolate in an otherwise perfect ganache. What can I do now?
I would remelt the ganache, beat it well and let it cool. This should take care of the problem.
21. If the liquid content in a ganache affects its shelf life could I use what is known in the UK as clotted cream which has a butterfat content of approx 60%?
Using 60% cream will certainly increase the shelf life but since you are changing the balance of the recipe you may have some difficulty with fat separation.
22. I made a white chocolate ganache but it is too loose to mold. Is there anything I can do to fix it?
By making your ganache with tempered chocolate and cream that is not too warm you will end up with a more stable ganache - but if there is too much liquid to chocolate, then you could try gently remelting to about 35 to 40C and adding a quantity of tempered chocolate to the ganache.
23. I am making a dark chocolate ganache for use in dipped chocolate truffles and I am using a silicone mold to form the square ganache pieces. Once my ganache is made do I let it cool for a while or can I place it directly in the silicone molds and then in the fridge? Does the silicone mold need to be covered with plastic wrap?
I would probably let it cool to around 28º C before putting it in your silicone molds. I would probably let it set overnight at room temperature before removing from the mold and dipping. I would cover with a piece of parchment.
24. I tried to make key lime truffles--basically a white chocolate ganache flavoured with key lime juice but it took so much lime juice to bring out the flavour that the ganache was too runny to set up. Do you have any suggestions?
Adding a bit of citric acid will punch up the key lime flavour with less liquid. Adding some cocoa butter will give also a firmer ganache.
A ganache is basically a mixture of chocolate with some form of liquid. That liquid can be water, butter, cream or some combination. If you look at the recipes on this website for truffles [link] - they are ganaches. Essentially there are two recommended ways to make the emulsion. My favourite is to melt the chocolate and add the cream that has been heated until it steams. Then stir until it forms a nice shiny mixture. Others suggest that you chop the chocolate finely, pour the hot cream over it and stir until the chocolate melts and emulsifies.
14. Can I use one of these ganache recipes as a filling for molded chocolates?
Indeed you can, however, because the ganaches used for truffles are quite stiff it is best to pipe it into your molds before it sets up too firmly. You don't want to pipe it in while warm, but most ganaches take several hours to firm up after reaching room temperature as crystallization must occur. You can also place your firm ganache in the microwave for about 1 minute on 10 percent power to soften it without warming it significantly.
15. What ingredient(s) can be added to traditional cream based ganache to extend its shelf life?
The shelf life of ganaches can be extended by adding such things as invert sugar, alcohol, glucose or some combination of those things. What you are trying to do is to reduce the 'available water' i.e. water that is available for bacteria to use. A good discussion of shelf life can be found in JP Wybauw's book - Fine Chocolates, Great Experience.
16. I plan to make 2000 white chocolate truffles filled with ganache for a special occasion. How far ahead can I start making them? How should I store them? What is likely to be their shelf life?
If I were making white chocolate truffles that contain some alcohol and a bit of invert sugar or glucose to increase the shelf life, then I'd probably start making then about 2 weeks before the event. Store in airtight containers in a cool, dry spot. The shelf life will depend on the water available to bacteria in the filling (Aw). See the answer to question 15.
17. I have made a pipeable ganache that I want to use as a filling for molded chocolates. How would you suggest I proceed?
When you first pour the chocolate into the molds, let it sit at room temperature until you see it starting to crystallize then put it into the fridge (not the freezer) for 5 to 10 minutes. Make sure that your ganache has cooled to room temperature then pipe it into the shells. I would then advise you to let it sit at room temperature overnight so it forms a slight crust. Back off the mold
as you normally would.
18. What causes a ganache to separate and how I can restore it?
Ganache separates because an emulsion doesn't form or the emulsion breaks. To repair a broken emulsion take a small part of the broken mixture, heat it just a little, add some warm cream and mix vigorously until it comes together Now gradually add back in small amounts of the broken emulsion until it is all incorporated.
19. I made some molded bonbons filled with ganache. They seemed fine at first but then the shells collapsed inward as if the ganache had shrunk and caused a vacuum effect. Do you know what might cause this?
I have seen this happen with chocolates that have become too old. It might also relate to the thickness of your shells or to piping the ganache into the shells while it is still too warm. See the answer to question 17.
20. I have little lumps of unmelted chocolate in an otherwise perfect ganache. What can I do now?
I would remelt the ganache, beat it well and let it cool. This should take care of the problem.
21. If the liquid content in a ganache affects its shelf life could I use what is known in the UK as clotted cream which has a butterfat content of approx 60%?
Using 60% cream will certainly increase the shelf life but since you are changing the balance of the recipe you may have some difficulty with fat separation.
22. I made a white chocolate ganache but it is too loose to mold. Is there anything I can do to fix it?
By making your ganache with tempered chocolate and cream that is not too warm you will end up with a more stable ganache - but if there is too much liquid to chocolate, then you could try gently remelting to about 35 to 40C and adding a quantity of tempered chocolate to the ganache.
23. I am making a dark chocolate ganache for use in dipped chocolate truffles and I am using a silicone mold to form the square ganache pieces. Once my ganache is made do I let it cool for a while or can I place it directly in the silicone molds and then in the fridge? Does the silicone mold need to be covered with plastic wrap?
I would probably let it cool to around 28º C before putting it in your silicone molds. I would probably let it set overnight at room temperature before removing from the mold and dipping. I would cover with a piece of parchment.
24. I tried to make key lime truffles--basically a white chocolate ganache flavoured with key lime juice but it took so much lime juice to bring out the flavour that the ganache was too runny to set up. Do you have any suggestions?
Adding a bit of citric acid will punch up the key lime flavour with less liquid. Adding some cocoa butter will give also a firmer ganache.
Truffles
25. Do you have any secrets for making great truffles?
Start with a well-balanced recipe like this one [link]. Follow the instructions for letting the ganache set up for 12 hours at room temperature and for scooping and dipping in tempered chocolate. I like to dip them twice letting them start to crystallize in between dippings. Store them at room temperature in airtight containers.
26. I have managed to develop a truffle with good texture and flavour. However, I am having trouble with oozing fillings and cracking chocolate coatings when I hand dip the fillings. What am I doing wrong?
It is important to have your centres at room temperature when coating the truffles. Cold centres expand as they warm up and tempered chocolate contracts as it cools, so the result is chocolate that cracks and fillings that ooze out of those cracks. You might also want to read the answer to question 25.
27. Can you decorate truffles with coloured cocoa butter?
I tend to use colored cocoa butter with chocolates molded in shiny polycarbonate molds. I am not sure that you can successfully use coloured cocoa butter with truffles. Truffles decorated with contrasting tempered chocolate can be very attractive. You can also touch them with a bit of gold flake or fluff with a bit of luster dust or interference powder.
28. The ganache I made for my truffles has been in the fridge for 4 hours and it still is not firm enough to roll. What is wrong?
I usually let my mixture sit at least over night before trying to scoop it into truffles, and I leave it at room temperature. If you mix the chocolate and cream together at about 30C and 40C respectively and are using a reliable recipe - the mixture usually hardens up at room temperature within a few hours and is easily scoopable by the next day. It should not need to be refrigerated under most circumstances.
29. No matter how hard I try I cannot make my truffles round. What is the secret to round truffles?
Truffles are not meant to be round like marbles. They should be rustic and resemble the truffles dug up from the ground from which they get their name.
30. If I want to dip my chocolate-coated truffles in coconut or crushed nuts, should I wait until the chocolate is dry?
No. You will need to do it while the chocolate is still wet in order for the coating to adhere.
31. I made some chocolate-coated truffles and noticed that in a few days they became grainy. What would cause this?
There are three possibilities:
- the chocolate of the shells wasn't in temper and it has taken a few days for the bloom to appear
they were refrigerated and condensation formed on the surface and caused sugar bloom
the filling contains a lot of fat and the fat has migrated through the chocolate and you have fat bloom on the surface.
32. We make chocolate truffles and dip them. We form the balls, refrigerate them for 30 minutes and then drop them into the melted chocolate. At the bottom in the center of each dipped truffle is a hole where the middle has oozed onto the wax paper. How can we avoid this?
Having your truffles at room temperature instead of putting them in the fridge will probably help more than anything with this issue.
Compound Chocolate
33. What is compound chocolate?
Compound is a 'chocolate' made with fats other than cocoa butter. It it is not real chocolate and does not require tempering. You simply melt it to use it. If you take it to too high of a temperature it may become lumpy. It does not taste nor behave like real chocolate.
34. I have been trying to use the Guittard Chocolate A'Peels. When I pour it over truffles or try to use it in a molds it does not come out shiny and it sticks to the molds. Why?
The A'Peels product is compound, not chocolate, and as such doesn't behave like chocolate. I would like to encourage you to use real chocolate. I think you will be so much happier with the results.
35. Can I use compound chocolate for baking?
A lot of chocolate chips are actually compound chocolate. So it's ok to use compound chocolate - but it may not always give you as high quality a product as you want.
36. I want to colour white chocolate compound. How can I do this?
To colour white chocolate compound coating you need to add an oil soluble colour. It doesn't necessarily have to be mixed with cocoa butter - just fat soluble. Remember not to add any liquids (except for the fillings of course).
37. I used melted compound chocolate in a squeeze bottle to make various chocolate items. I did not use all of the chocolate in the bottle so I sealed the bottle and stored it in another sealed plastic container. The next day I noticed the chocolate had developed small white spots or air bubbles. It looks like Nestle Crunch. Is it safe to use or eat this chocolate?
It's still safe - it just has 'bloom' from cooling under less than ideal conditions. Remelt and it should be fine.
38. I’m using compound chocolate to enrobe truffles. After 3 to 5 days they start to get all grey outside. Do I need to temper compound ?
Compound doesn’t require tempering - but incompatible fats in the filling can work their way through to the surface and result in fat bloom on the surface.
39. How do I store molded compound chocolate?
I would suggest room temperature in an airtight container.
40. Can I use a mixture of half compound and half real chocolate to reduce the cost? If yes how am I going to temper this mixture?
This mixture will have cocoa butter - but it will also have oils in it - so it will have to be tempered but may not temper easily. If it were up to me I probably wouldn’t do this to save costs.
41. I have overheated white chocolate morsels. My chocolate has become too hard in consistency. What can I do?
Overheated compound chocolate probably can’t be saved!
Bean-to-Bar or Making Chocolate From Scratch
42. Can you tell me how to make chocolate from cocoa beans?
Making chocolate from cocoa beans is a complex process. If this is something you really want to do then I suggest you do a search on Google and you will find groups that can help you find your way through this process. You might start by visiting Ecole Chocolat's Bean to Bar program at www.ecolechocolat.com/en/chocolate-making-from-bean.html
43. How can I keep white chocolate (after the conching process) in liquid form to store for further processing?
I think that is a question better answered by someone in the chocolate manufacturing business. I know that companies such as Callebaut and Belcolade ship chocolate to some of their customers in tankers in a liquid form - it might be worth contacting one of those companies.
44. I'd like to start making raw chocolate and selling it. Do you have any suggestions on where to buy the cacao beans? What equipment would I need to make the chocolate into a powder?
Cacao beans can be purchased from the Chocolate Alchemy website www.chocolatealchemy.com Click on the wholesale or retail links.
45. What kind of equipment is needed to make cacao beans into powder?
See the answer to question 44 above.
46. I'm trying to make raw chocolate that's stable at room temperature. I'm suing raw cacao butter, cacao powder and agave syrup. Because I'm using agave to sweeten it instead of using pre-made chocolate which contains sugar, is the tempering process different? Does the sugar in chocolate help create the hard, shiny qualities that traditional chocolate has?
I'd be concerned that the agave syrup - being liquid - would cause the cocoa liquor to seize and would therefore not give you a product that can be tempered. For more information on working with raw cacao please see the answer to question 44.
47. I am trying to make chocolate using 100 g of cocoa butter, 2 tablespoons of cocoa powder and 2 tablespoons of honey. But the honey will not mix into the melted cocoa butter with the cocoa powder, it gets thick, and will not unmold. What can I do to fix this?
When we make real chocolate we conch the cocoa nibs with the sugar. This turns the sugar into an amorphous form. This is almost impossible to duplicate by simply adding sugars to cocoa powder and cocoa butter. To learn more about making chocolate see the answer to question 44.
Making chocolate from cocoa beans is a complex process. If this is something you really want to do then I suggest you do a search on Google and you will find groups that can help you find your way through this process. You might start by visiting Ecole Chocolat's Bean to Bar program at www.ecolechocolat.com/en/chocolate-making-from-bean.html
43. How can I keep white chocolate (after the conching process) in liquid form to store for further processing?
I think that is a question better answered by someone in the chocolate manufacturing business. I know that companies such as Callebaut and Belcolade ship chocolate to some of their customers in tankers in a liquid form - it might be worth contacting one of those companies.
44. I'd like to start making raw chocolate and selling it. Do you have any suggestions on where to buy the cacao beans? What equipment would I need to make the chocolate into a powder?
Cacao beans can be purchased from the Chocolate Alchemy website www.chocolatealchemy.com Click on the wholesale or retail links.
45. What kind of equipment is needed to make cacao beans into powder?
See the answer to question 44 above.
46. I'm trying to make raw chocolate that's stable at room temperature. I'm suing raw cacao butter, cacao powder and agave syrup. Because I'm using agave to sweeten it instead of using pre-made chocolate which contains sugar, is the tempering process different? Does the sugar in chocolate help create the hard, shiny qualities that traditional chocolate has?
I'd be concerned that the agave syrup - being liquid - would cause the cocoa liquor to seize and would therefore not give you a product that can be tempered. For more information on working with raw cacao please see the answer to question 44.
47. I am trying to make chocolate using 100 g of cocoa butter, 2 tablespoons of cocoa powder and 2 tablespoons of honey. But the honey will not mix into the melted cocoa butter with the cocoa powder, it gets thick, and will not unmold. What can I do to fix this?
When we make real chocolate we conch the cocoa nibs with the sugar. This turns the sugar into an amorphous form. This is almost impossible to duplicate by simply adding sugars to cocoa powder and cocoa butter. To learn more about making chocolate see the answer to question 44.
Chocolate-Dipped Strawberries
48. When I dip strawberries and refrigerate them over night, they shrink away from the chocolate coating. How can I fix this?
The secret to chocolate-dipped strawberries is:
Start with clean, absolutely dry strawberries.
Dip them into well-tempered chocolate.
Dip them on the same day they will be eaten.
Keep them at room temperature.
49. How do I make hand dipped chocolate strawberries with light liquid centres?
I'm not familiar with the item you are referring to - that is the light liquid centre. Perhaps it is a strawberry dipped first in fondant and then in chocolate? That might give a liquid effect between the berry and the coating.
50. Whenever I make chocolate covered strawberries, they start to ooze while cooling in the refrigerator. What am I doing wrong?
Make your dipped strawberries the same day you eat them. Keep the berries at room temperature. Do not refrigerate them. This should fix the oozing problem.
The secret to chocolate-dipped strawberries is:
Start with clean, absolutely dry strawberries.
Dip them into well-tempered chocolate.
Dip them on the same day they will be eaten.
Keep them at room temperature.
49. How do I make hand dipped chocolate strawberries with light liquid centres?
I'm not familiar with the item you are referring to - that is the light liquid centre. Perhaps it is a strawberry dipped first in fondant and then in chocolate? That might give a liquid effect between the berry and the coating.
50. Whenever I make chocolate covered strawberries, they start to ooze while cooling in the refrigerator. What am I doing wrong?
Make your dipped strawberries the same day you eat them. Keep the berries at room temperature. Do not refrigerate them. This should fix the oozing problem.