A seed-method tempering formula for dark couverture used in shells, plaques, garnishes, and dipped pieces. Work to the couverture's specification; default dark curve is melt 45-50°C, cool 27-28°C, work 31-32°C. Yield: 1 kg tempered chocolate. Keep water away at every stage.
Yield: 1 portions · Prep 45 min
Ingredients
1000 g dark couverture chocolate
10 g cocoa butter
Method
Melt Melt couverture and cocoa butter to 45-50°C, stirring until no unmelted crystals remain.
Cool with seed Add finely chopped tempered seed chocolate or use tabling to cool to 27-28°C for dark couverture.
Rewarm Rewarm gently to 31-32°C. Use a heat gun or bain-marie in short bursts and stir constantly.
Test temper Spread a thin test on acetate. It should set within 3-5 minutes at 18-20°C with gloss and snap.
Work Mould, spread, or dip while maintaining working temperature. Agitate regularly to keep crystals even.
Hold and retemper If the chocolate thickens or streaks, retemper rather than simply overheating above the working range.
