INDUCTION TEMPERING RECIPE BY
KIRSTEN TIBBALLS
Join Kirsten as she demonstrates the simple induction tempering method.
BEGINNER
15 MINS
NA
INDUCTION TEMPERING
METHOD
INGREDIENTS
Callebaut Couverture Chocolate Place the chocolate into a saucepan on an induction cook-
top. While heating, stir continuously until you have 50%
EQUIPMENT solids and 50% liquid. Transfer the chocolate into a bowl
and stir vigorously until the solids have completely melted.
induction saucepan
induction stovetop
spatula
plastic scraper
NOTES
• The induction tempering method is ideal for humid climates.
• The induction tempering method can be used for dark, milk, white, ruby or gold chocolate.
• If using a block of chocolate, ensure it is chopped into consistant sized pieces.
• Before you transfer the chocolate into a bowl, if the room temperature is cold, heat the bowl slightly.
• If more than 50% of the chocolate becomes liquid, add more solid chocolate before continuing the tem-
pering process.
• To test if the chocolate is tempered, dip the edge of a plastic scraper, or strip of baking paper, into the chocolate,
tap off the excess chocolate and leave at room temperature. Dark chocolate will take up to 5 minutes to set, milk
chocolate up to 7 minutes and white chocolate up at 10 minutes. If the test sets in this time, the chocolate is
tempered.
• If the bowl of chocolate begins to thicken while waiting for the test results, gently warm it with a hair dryer, or heat
gun, and stir.
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au
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