Tempering

Tempering is the technique of gradually changing an ingredient's temperature to prevent unwanted reactions. It's essential for two main applications: eggs (to prevent curdling) and chocolate (to achieve proper crystal structure).

Tempering eggs

When adding eggs to hot mixtures (like custards, sauces, or soups), a sudden temperature change will scramble them. The solution:

1. Whisk eggs in a separate bowl
2. Slowly drizzle a small amount of the hot liquid into the eggs while whisking constantly
3. Continue adding hot liquid gradually until eggs are warmed
4. Now safely add the egg mixture back to the pot

Common egg tempering applications

• Custards and ice cream bases
• Carbonara sauce
• Avgolemono soup
• Pastry cream
• Hollandaise and béarnaise

Tempering chocolate

Chocolate tempering controls cocoa butter crystals to achieve:

• Glossy, shiny finish
• Satisfying snap when broken
• Smooth texture (no bloom)
• Proper shrinkage for unmolding

The tabling method

1. Melt chocolate to 115-120°F / 46-49°C
2. Pour 2/3 onto marble surface
3. Work with scrapers until 80-82°F / 27-28°C
4. Add back to remaining chocolate
5. Bring to working temperature: 88-90°F / 31-32°C (dark)

The seeding method (easier)

1. Melt 2/3 of chocolate to 115-120°F / 46-49°C
2. Remove from heat
3. Add remaining 1/3 as finely chopped "seed"
4. Stir until melted and at working temperature
5. The seed provides proper crystal structure

Testing tempered chocolate

Dip a knife or spatula and let set for 3-5 minutes at room temperature. Properly tempered chocolate will:

• Set within 5 minutes
• Have a glossy surface
• Release cleanly from the tool
• Snap when broken