To cool chocolate using a common method, especially when tempering, you pour the chocolate onto a marble or other cool, smooth, non-porous surface.
Cooling chocolate effectively is often a crucial step in processes like tempering, which gives chocolate its desirable snap and shine. One well-established technique for cooling chocolate rapidly and evenly involves using a specific type of surface.
Method for Cooling Chocolate
Based on standard techniques, a practical way to cool melted chocolate involves working it on a cool surface. This process helps bring the chocolate's temperature down quickly and uniformly.
Here's a breakdown of the method:
- Prepare the Surface: Ensure you have a cool, smooth surface ready. Ideal materials include marble, granite, or even stainless steel. Make sure it's clean and dry. The surface should be non-porous to prevent the chocolate from sticking or absorbing odors.
- Pour the Chocolate: Carefully pour the melted chocolate onto the prepared surface. Spread it out slightly to increase the surface area for cooling.
- Work the Chocolate: Using a spatula, scrape and stir the chocolate across the surface to smooth and cool it. Continuously move the chocolate around. This constant movement helps distribute the heat and encourages even cooling. The scraping and spreading action exposes different parts of the chocolate to the cool surface.
- Monitor Temperature: As you work the chocolate, its temperature will decrease. Keep an eye on the temperature using a reliable thermometer.
- Target Temperature: Continue working the chocolate until it cools to 80°–82°F. This specific temperature range is typically a target point when tempering many types of chocolate.
- Return to Heat: Once the desired temperature is reached, return the cooled chocolate to the top pan of the double boiler. This is often followed by gently warming the chocolate back up to its working temperature, completing the tempering process.
This method, sometimes referred to as 'tabling', is highly effective because the cool, dense surface rapidly draws heat away from the chocolate while the constant motion prevents it from solidifying unevenly.
| Step | Action | Purpose |
|---|---|---|
| 1. Prepare Surface | Use a cool, smooth, non-porous surface (like marble). | Provides an ideal medium for heat transfer. |
| 2. Pour Chocolate | Pour melted chocolate onto the surface. | Begins the cooling process. |
| 3. Work Chocolate | Scrape and stir chocolate across the surface with a spatula. | Ensures even cooling and crystal formation. |
| 4. Monitor Temp | Use a thermometer to check temperature. | Tracks progress towards target temperature. |
| 5. Reach Target Temp | Continue working until 80°–82°F. | Achieves the necessary cooling for tempering. |
| 6. Return to Heat | Move cooled chocolate back to a double boiler. | Prepares chocolate for tempering completion. |
This specific cooling technique is fundamental in achieving properly tempered chocolate, which is essential for making professional-quality confections that are stable and visually appealing.
