Sous vide

Tempering chocolate

chocolade sous vide

To give the chocolate a beautiful glass, you need to temper it. This is the name for the process of processing chocolate in a certain way. This process consists of melting chocolate and then bringing it to a specific temperature, which creates crystals. This ensures that the chocolate solidifies and ultimately looks shiny and that a crispy and firm structure is created. If the chocolate is melted in a different way, the quality of the chocolate will be much lower and will have a dull color.

Tempering chocolate can be done in various ways. But at Souvy we highlight one simple method, namely the sous vide cooking technique, which allows you to go through this process without errors . Further on in this blog you will find the step-by-step plan and finally you will discover why chocolate & sous vide is a perfect combination.

Sous vide desserts

It is a fact that you can temper chocolate perfectly with a sous vide device . Yet it is so. Now that you've probably already experimented with eggs, the perfect steak or even Gin, it's time for something new! You can also use sous vide for desserts, such as crème brûlée or another dessert with chocolate, such as chocolate mousse.

chocolate-tempering-chocomousse

What is chocolate

If there is one ingredient that is versatile and can be used in many dishes, it is chocolate. Chocolate consists of a mixture of three ingredients , namely: cocoa powder, cocoa butter and sugar. However, it remains difficult to properly incorporate this product into dishes. Traditional cooking methods require all your attention to prevent the chocolate from burning.

Easy tempering

When tempering chocolate, it is important that you carefully monitor the temperatures of the chocolate. The advantage of tempering with the sous vide cooking technique is that it is very simple . The chocolate melts at a constant temperature so you don't have to worry about it burning. Actually, it is the perfect and simplest solution for this. When making chocolate decorations, you want the chocolate to look shiny and crunchy, but not melt as soon as you handle it. The classic way of melting the chocolate will not get you there; The chocolate will never become shiny, firm and crunchy this way. So you'll have to edit it in some way to get that result.

Tempering, step by step.

  • Step 1
    Heat the water to 46 ºC using a sous vide device .
  • Step 2
    Chop the chocolate small and put it in a sous vide bag . Place the bag of chocolate in the sous vide container and let it sit in the water without air until completely melted, about 5 minutes.
  • Step 3
    Remove the sous vide bag with chocolate from the water and gently squeeze the chocolate through the bag. Place the bag back in warm water.
  • Step 4
    Reduce the temperature of the sous vide device to 27 ºC. To make this process go quickly, you can add ice until the lower temperature is reached.
  • Step 5
    When the water reaches 27 ºC, increase the temperature again to 32 ºC. The temperature of the water will rise quickly to this point. Leave the chocolate at this temperature for 5 minutes, removing the bag every minute to gently squeeze it. This distributes the crystals that make up the chocolate so that streaks do not form.
  • Step 6
    After 5 minutes you can remove the bag from the water. Dry the bag completely and then cut a small piece from the corner of the bag. Now you can start making various chocolate decorations.

Note: Water is melted chocolate's biggest enemy. Since the sous vide method works with this technique in warm water, it is important that everything is properly covered. The slightest bit of water makes the chocolate grainy and ugly. Dry everything thoroughly!

The benefits of tempering with sous vide.

  • It is more hygienic because the chocolate has minimal contact with the air and pathogens.
  • You don't have to worry about it anymore. For example, you don't have to keep stirring.
  • It is convenient because several types of chocolate can be melted at the same time.
  • The perfect result is assured due to the controlled temperature settings.
  • It's efficient. You can melt bars of chocolate directly.
  • The kitchen remains neat and tidy because you only work with one appliance.

Reading next

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sous vide verpakken

4 comments

annedemarie23999@outlook.com

annedemarie23999@outlook.com

Even een tip voor iedereen 32 graden is voor pure chocolade 30 voor melk en 29 voor voor witte als je dus voor witte chocolade 32 instelt word het warm voor temperen de grades die ik aan geef zijn maximum temperaturen dus hou het beneden die temperatuur voor de laaste temperatuur verandering kijk het filmpje Chocolate secrets van how to cook that

lisadesnij@outlook.com

lisadesnij@outlook.com

Beste Paul en Koen
ik bestel mijn vlees altijd bij “samen een koe kopen” Geen antibiotica, geen andere rotzooi maar gezond voer. Het vlees en bv kip behoudt zijn vorm en bevat geen water.
Succes !!!

paul_stoop@yahoo.co.uk

paul_stoop@yahoo.co.uk

Als ik rundvlees sous-vide bereid, komt er na verloop van tijd behoorlijk veel vocht in de zak. In een uitzending van de “keuringsdienst van waren” zag ik dat supermarktvlees (en -kip en -vis) maximaal verzadigd wordt met water. De super zou zo dus dat water à 10 euro per kilogram kunnen verkopen. Ik vraag me af of iemand ervaring met andere vleesproviders (slager, boer, koopeenkoe) en of dat vlees dan ook merkbaar minder vocht afstaat.

koen@souvy.nl

koen@souvy.nl

Beste Paul,

Dit is inderdaad een veelbesproken onderwerp in de voedselindustrie. Het lastige ervan is dat het niet te zeggen is welke partijen er deelnemen aan het bedriegen van de consument door de toevoeging van water. Op internet zijn veel ervaringen te lezen van mensen die een wezenlijk verschil merken tussen keurslager en de slager van de supermarkt. Als je met het huidige vlees veel vocht in de zak krijgt raad ik je aan eens bij een andere partij vlees in te kopen en zo af te tasten wat voor jou het beste resultaat oplevert. Er zijn namelijk naast supermarkten ook slagers die vlees kant en klaar inkopen. Even uitproberen dus.

Ik wens je nog een fijne dag!

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