Tempering Without A Marble Slab

First off unlike marble quartzite is nonporous so it is resistant to staining.

Tempering without a marble slab. Mix well until the combined chocolate reaches a temperature of 34ºc 93ºf evenly. If so you re going to need a marble slab. If you ve ever watched someone tempering chocolate on television or in a movie chances are they were mearing it around on a marble slab. Plus if you are worried about dings and chips quartzite is up to 10 times harder.

The tabling method produces a high quality temper very quickly and is the preferred method of tempering among professional chocolatiers. You ll then need to work very quickly with the chocolate. If proper temper has been reached it will set up quickly without any streaks. Place the worked on chocolate back with the third of warm chocolate that you didn t spread on the slab.

If you have marble or other solid surface counters of similar mass you can probably forgo the marble slab. In this great room by lauren shadid architecture and interiors both the fireplace and kitchen island are topped off with marble like quartzite. Leave some chocolate no more than 1 3 in the bowl. If you re making your own candy this holiday season to give as gifts or to keep for yourself you may be working with fondant or tempering chocolate.

The slab can bring a large amount of chocolate down in temperature quickly but that is only 1 part of tempering. When you heat chocolate to 45 50 c 87 8 89 6 f cool it down on the marble slab to 27 c 80 6 f. Dark chocolate 120 f milk chocolate 115 f white chocolate 110 f. Pour 2 3s on a cold table or marble surface.

The marble slab is used for cooling english toffee and for some methods of tempering chocolate. To temper melt up to one pound of chocolate in a double boiler or use a double boiler insert. You also need to agitate the chocolate enough so the correct crystals form. If not tempered the chocolate will never seem to set up or it will have gray or whitish streaks once it does.

In order to cool down chocolate pour it on the marble or granite slab. Use a thermometer to check the temperature of the chocolate. The key to the marble slab is getting a big one. It is very easy using a slab to cool the chocolate too quickly and have it drop too much temperature to quickly to catch and your whole batch can then go.