Tempering Chocolate

Work with 1-2 lbs of chocolate at a time.  Less than that can be hard to get the right temperatures. 

 Note: talked with Becky Day and her and her mother uses a chocolate melting dipping pot to melt and keep their chocolate warm.  They place some chocolate into a separate bowl and dip about 10 chocolates then add more warm chocolate from the chocolate melting pot  and do another 10.  She said you want to have smooth motions drop the fondant center in pick up with two fingers and then place on wax paper and use finger to mark the top as to the flavor of your chocolates.  They buy their chocolate from Orson Gygi in a big block, Peter's Chocolate comes in a big red bag.    

Orson Gygi has a great Chocolate 101 on their blog:
http://blog.gygi.com/blog/2019/11/14/chocolate-101/

There are three different types of chocolates you can use.  Depending on what you are making will depend on the type of chocolate to use.

Baking chips are best to use for anything you are baking (ex. cookies, bread).

Highest quality and best chocolate is couverture chocolate.  This is the chocolate you want to use for dipping chocolates. 

 

Tempering Instructions from Orson Gygi:

1. When tempering Gygi recommends to use the microwave.  In a plastic or silicone bowl so it doesn’t get to hot. Also you will want a spatula and thermometer. 
2. Start with warming up 2/3rds your chocolate 1 minute in the microwave, stir, then  microwave for 30 seconds at a time stirring in each time and checking temperature until you reach the heat to temperature. See chart. 
3. Then add in the last 1/3rd or seed chocolate a bit at a time and stir to melt to get the chocolate to its use to temperature.  
4. Test your chocolate to make sure it is tempered correctly.  Take a small piece of parchment paper and dip it into your bowl of chocolate scrapping off the extra chocolate then lay on another piece of parchment paper.  
1. If it is tempered correctly it will set up within 3-5 minutes, it will have a nice sheen to it, it won’t melt immediately under pressure of your finger tip and it will have a nice snap when you bend it. 
2. If it isn’t tempered correctly you can start again by slowly heating you chocolate up to the heat to temp and adding some seed chocolate to bring the temp back down to the use at temp.  
5. If you need to warm you chocolate back up scrape all chocolate back into the bowl and heat it up no more than 5 seconds at a time in the microwave.  Keeping the temperature of the chocolate under the use at temperature. 
6. If it goes above the use at temperature then you will need to start the tempering process over again.  
7. Dipping chocolate works best in a cool area less then 70 degrees, best between 65-70 degrees.

Compound chocolate is much easier to use, but not as high of quality.

How to best store chocolate:

Peanut Butter Cups

Ingredients:
1 Cup Creamy Peanut Butter
3/4 Cup Powdered Sugar
3-4 tsp Melted Butter
1/2 tsp Vanilla
Pinch of Salt
Candy Paper
Dipping Chocolate

Directions to make Cups:

1. Using a mini muffin tin line with candy paper liners.
2. Place 1/2 tsp of melted tempered chocolate in the bottom.  
3. Use your finger to push the chocolate 1/2-3/4 of the way up the sides to make the cup.  (For thicker chocolate bottom and sides use 1 tsp of chocolate.)  
4. Let the chocolate cool. *to cool quickly place in freezer for 5-10 minutes.  
5. Cut the corner of the zip lock bag with peanut butter mixture and pipe into the chocolate cups.  
6. With a wet finger push down the peanut butter mixture to get a flatter surface.  You don’t want the mixture to go above the chocolate on the sides.  
7. Top with 1 tsp of melted tempered dipping chocolate and gently tap on the table to smooth out the chocolate.  Make sure it reaches all the way to the sides to completely encase the peanut butter mixture in chocolate.
8. Let cool then store in an air tight container in a cool place.

Directions for Peanut Butter Mixture:

1. Mix the peanut butter and powdered sugar together and then add 3 tsp of butter.  Mix well.  
2. You want the filling to be thick and smooth.  If it is not smooth add the last tsp of butter, vanilla and salt.  
3. Place peanut butter mixture into a gallon zip lock bag or pasty bag.

Yield: 50-60 cups

Uses 1-2 lbs of Chocolate per batch

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Ingredients:
3/4 cup creamy peanut butter
1 Tbsp. butter, melted
Candy papers
3/4 cup powdered sugar, sifted
Dipping chocolate, melted

Directions:
Mix peanut butter, sugar, and butter until well blended. Melt chocolate. Place candy papers into small muffin tins. Fill papers 1/4 full with chocolate. Roll peanut butter mixture into a log. Cut into disks. Place one disk into each candy paper and cover with more chocolate. Place in a cool place to set. Store in an air tight container in a cool place.
Approx. 2 lbs. chocolate makes 48 cups.

*Crunchy peanut butter can be used instead of creamy peanut butter.

*Could be made in a pie tin to make it look like a giant Reese’s Peanut Butter Cup. Pour melted chocolate into bottom of pie pan. Let cool. Mold peanut butter mixture into a large patty, just smaller than the pie pan. Place on cooled chocolate top with melted chocolate. Let it set before cutting.

From Aunt Connie

Caramel

Ingredients:
2 cups sugar
2 cups half and half
1/8 tsp. salt
1 cup butter
1 1/2cups corn syrup
1 tsp. vanilla
Dipping Chocolate
Chopped nuts (optional)

*DO NOT DOUBLE* The mixture will boil up if you double it, it will spill over. 

Directions:

1. Use the butter you are going to melt in your pan and butter your glass 9x13 pan or 8 inch square pan before you put it in your pan.
2. In a heavy duty pan melt your butter then add sugar, half and half, corn syrup and salt.  Stir well.
3. Bring mixture to a boil on medium to medium hi heat stirring constantly.  When it first boils it will almost boil over the edge of the pan.
4. As the caramel boils down wash down the sides of the pan continuing to constantly stir.
5. For a firmer caramel cook until 240 degrees F.  For a softer caramel cook to 235 degrees
6. Remove from heat, add the vanilla and stir well.  If adding nuts add them now.
7. Pour into your buttered glass dish and let it cool.
8. Cut into squares and wrap in wax paper or dip in melted tempered dipping chocolate.  To make a salted caramel sprinkle with salt after dipping in chocolate before it hardens.
9. Store in an air tight container in a cool place. 

*Substitute for 2 cups of half and half is 1 cup heavy cream and 1 cup milk.

*To use for caramel apples, fondue, and topping on apple pie cook caramel to 225 degrees.

From Betty Cressall

Basic Cream Fondant

Ingredients:
4 cups sugar
1 1/2cups heavy cream
 2 Tbsp. butter
1/2cup hot water
1/4 cup corn syrup
2 tsp. vanilla
1/8 tsp. salt
Dipping Chocolate

Directions:

1. In a heavy 3 quart pan combine sugar, water, salt, cream, and syrup and stir well. 
2. Put the pan on medium to medium hi heat and stir until it starts to boil then wash down the sides of the pan. 
3. Cook without stirring until it reaches 230 degrees (or 235 for a firmer fondant- do the firmer fondant next year, 2019 fondant was too soft). Note: Place on a small burner, won’t boil over. 
4. Put a few ice cubs onto your marble slab while cooking the fondant.  Once it reaches the desired temp then pour onto the cool wet marble slab. 
5. Let the fondant cool to luke warm to the touch then add butter and vanilla. Beat the fondant until it turns, it will look chalky. Remove from slab, cover and refrigerate.  The fondant may need to be refrigerated for 24 hour before rolling. 
6. When ready to roll, roll some of the fondant into snake like logs, cut and roll into balls.  Then place in a lightly powdered sugar covered container. Chill. 
7. Prepare chocolate and dip in melted dipping chocolate. (approx. 2 lbs. dipping chocolate per batch of candy.) 
8. It can be rolled into finely chopped walnuts or almonds. 
9. Store in an air tight container in a cool place.

Fondant Flavors:

Cherry center:

• Substitute the 1/2 cup water for 1/2 cup maraschino cherry juice
• 2/3 cup chopped maraschino cherries (add at the begging with sugar, cream and etc) 10 oz. bottle or approx. 20 cherries. 
• Substitute 1 tsp. of vanilla for 1 tsp of almond extract
• This typically is a softer fondant so bring to 235 degrees when boiling.
• Optional: Dip in melted dipping chocolate and roll in chopped almonds.

Cherry O-lets: (Jolene Cressall)
Make the cherry centers and roll into 3/4 inch balls. Melt 2 pounds of dipping chocolate. Chop or grate blanched salted peanuts. Add 2 cups grated nuts to chocolate and stir. Place candy papers into small muffin tins. Fill 1/4 full with chocolate and peanuts, place a cherry center that has been flattened some in and cover with chocolate and peanuts. Place in a cool place to set. Store in an air tight container.

Orange centers:

• Substitute the 1/2 cup water for 1/2 cup orange juice concentrate
• Add 2 drops of orange food coloring if desired. 
• Substitute the vanilla for 1 tsp. orange extract. 
• Dip in melted dipping chocolate or in white chocolate.

Penuche:
Substitute 2 of the 4 cups of sugar for brown sugar.

Raspberry:

• Substitute the 1/2 cup water for 1/2 cup raspberry syrup.
• Add 2/3 cup cut/crushed raspberries (sieve the seeds out of them)
• Add 1/2 tsp. vanilla.

Other flavors:
Substitute 1/2 cup of water for other flavored syrups (rum, maple, or another flavoring for the vanilla).

From Betty Cressall

Almond Joy

Ingredients:
2/3 cup sugar
1 cup corn syrup
14 oz. flaked coconut
3 Tbsp. water
1 tsp. almond extract
1/4 pound whole almonds
Dipping Chocolate

*I like to double this recipe

Directions:

1. Place sugar, water, and syrup in a small sauce pan and stir well. 
2. Cook on medium hi to hi heat. When it boils wash down the sides. 
3. Cook to 230 degrees, a soft ball stage. (Approx. 12 minutes) 
4. Remove from the heat and add the almond extract. 
5. Stir and pour over the coconut then mix well. 
6. After it cools some, ball, adding an almond to the top of each. 
7. Place in air tight container to cool. 
8. It all needs to be balled before it cools, so work fast. 
9. Dip in melted tempered dipping chocolate and place on wax paper lined box to set. 
10. Store in an air tight container, in a cool place. 

Yield: Approx. 5 dozen
From Aunt Jolene