No, you should not add oil to already tempered chocolate. Adding oil to tempered chocolate will disrupt the delicate crystal structure that gives tempered chocolate its glossy shine and snap. This will result in a dull, soft, and unappealing final product.
However, you can use oil during the tempering process itself, specifically during a method known as quick-tempering.
Quick-Tempering Chocolate with Oil
Quick-tempering is a faster method of tempering chocolate, and it involves the use of oil. The reference material states that you can use any type of oil, but neutral oils like canola, vegetable, or safflower are preferable as they won't affect the chocolate's flavor. Oils like butter or nut oils can add subtle flavor notes if desired.
- Neutral Oils: Canola, vegetable, safflower – maintain the chocolate's original flavor profile.
- Flavored Oils: Butter, hazelnut, walnut – impart additional flavor nuances.
It's crucial to understand that adding oil is part of the quick-tempering method and not done to already tempered chocolate. Adding oil to already tempered chocolate will ruin the temper.
Remember to follow a reliable recipe for quick-tempering chocolate when using oil.
