Techniques
Chocolate for Professionals
Chocolate for Home Bakers
Craft and Innovation
- For Manufacturers
Tempering - Tabling Method
The process of turning melted chocolate into a solid mass of stable cocoa butter crystals with a fine, even grained texture, accomplished with controlled cooling of the chocolate with agitation, to form many fine-grained beta crystals, as opposed to other crystal forms which are unstable and of random formation.
Method
- 1
TABLING METHOD
- Melt dark couverture to 120-122°F (49-50°C) (for milk and white couverture, melt to 115-117°F [46-47°C]). Ensure that no solid pieces of chocolate remain.
- Pour 75% of the melted chocolate onto a solid work surface, preferably marble or granite.
- Begin a uniform motion of spreading the chocolate outward with an offset spatula and scraping it back inward onto itself. Repeat this action until the chocolate looks and feels thicker from the crystal development.
- When the mass reaches 82°F (27°C) (for milk and white couverture, 80°F [26°C]), you will notice it becomes thicker. Scrape it from the work surface into the remaining 25% of warmed chocolate.
- Immediately stir together to evenly distribute crystals and ensure final working temperature is 88-90°F (31-32°C) (for milk and white couverture, 86-88°F [30-31°C]). If necessary, use a heat gun to gently warm the chocolate.
- Test by dipping the tip of a scraper into the chocolate; the chocolate should begin to set within 2 minutes and have a uniform sheen to it. Milk and white chocolate take a little longer due to the added milk fat.
Join Our Newsletter
Stay up-to-date with new product releases, Guittard updates and receive 15% OFF on your first order. No Spam, I promise.