How To Temper Chocolate In Hot Weather


(Singapore)

Tempering White Chocolate by Roboppy (Flickr)

Tempering White Chocolate by Roboppy (Flickr)

My question is about how to temper chocolate in hot weather.


I live in such a country where the average temp is 30 degrees Celsius throughout the year. I don't have aircon in my kitchen.

Whenever I want to temper my chocolate its temperature never comes down to 26 deg. C. (white chocolate). If I try it with an ice bath the bottom portion solidifies within a short time in spite of my vigorous mixing.

I am now fed up and gave up trying. Is there any way I can temper my chocolates in hot weather without a tempering machine and an air conditioner?





It is very difficult to work with chocolate in the heated conditions you describe. I live in the tropics and have a lot of heat and humidity part of the year. I don't even attempt to temper the chocolate in the hottest months.


Have you tried using a marble slab? Marble retains a coolness that may work in spite of your hot weather.


Also, are you making your chocolates for professional purposes? Do you HAVE to temper it? It does make a nicer presentation, but it tastes the same either way.


Don't give up hope. I'm going to ask a friend who is more experienced that I am to see if he has some better tips on how to temper chocolate in hot weather.

Angie

Comments for How To Temper Chocolate In Hot Weather

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Jun 20, 2011
Tempering machine
by: Aida

Hi there!

Where can i buy the tempering machine in singapore.
I thought that it would be easy for me to temper chocolates
Using machine & not by seeding method. Thanks!

Sep 26, 2009
Tempering machine
by: The Chocolate Lady

I use a tempering machine, and I can temper quickly and easily.

I have demonstations on my blog; www.thechocolateladyblog.blogspot.com

I have found it to be so much fun, and I can make a variety of fancy chocolates, simply.

Aug 25, 2009
Tempering using chocolate callets
by: Piggy

i had sopme experience bout tempering chocolate in amny ways

1.on marbles
2.microwave tempering
3.adding callets

I m going to tell bout my experience on tempering usong callets.

1st of all, heat ur chocolate,
-for dark chocolate(45deg C)
-for white and milk chocolate(42deg C)
remove from heat, then

stir it continuously
add some callets in to the chocolate n stir it until all the callets disolves.
Tis way wil make the chocolate become cool,
continue to add some callets n stir it,
when u can see the callets is hardly disolve in to the chocolate,

it is almost done..
continue to stir it until all the callets disolve,
then it is well tempered!

Sep 20, 2008
Tempering and Humidity
by: Joe H. - candylandcrafts.com

Unfortunately with high humidity and temperature - both of which are enemies of chocolate - you will not be successful.


You can temper the chocolate with a tempering machine (without an A/C) but you still need to pour and cool the chocolate in a low humidity, low temperature environment, so you won't be able to get good product consistently.

Sep 17, 2008
Tempering on Marble
by: Angie

Have you tried a marble slab? Or maybe you could use a regular metal cookie sheet and place it over an ice pack?

I know you said you tried tempering over ice, but it sounded like maybe you were using a different method.

Maybe someone else who has had the same difficulties you are facing will see your question and add their suggestions. :-)

Sep 17, 2008
chocolate tempering
by: Anonymous

Hi Angie,thank u for your comment. I really wanted to start a small business, not a very big one. But with that tempering problem I can not go ahead.

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