Introduction: Perfect & Easy Chocolate Tempering the Sous Vide Way

By

Forget everything else you have learned about chocolate tempering. No more microwaves. No more double boilers. I will show you THE way to do it. It's easy. It's fun. It's dependable. The Sous Vide way! Sous Vide cooking has become popular in recent years and the price of Sous Vide cookers have dramatically fallen to now be in reach of the serious chocolatier. And another benefit of this method is there is virtually no wasted chocolate.

Supplies

Sous Vide cooker: Anova Culinary Sous Vide Precision Cooker Nano 750W ($126)

Vacuum sealer: Foodsaver V4400 2-in-1 Vacuum Sealer Machine ($180)

Vacuum sealer bag (1 quart)

Deep cooking pot to accommodate Sous Vide cooker

High quality chocolate: Callebaut Callets No 811

Digital scale

Small binder clip

Ice or cold water

Step 1: Measure and Seal the Chocolate

Measure out the desired quantity of chocolate and vacuum seal the bag.

A typical amount of chocolate is 300g for a standard 21 piece candy mold.

Don't worry too much about the quantity as any excess is easily recovered so it can be tempered again.

Step 2: Melt Chocolate

Set water temp to correct melting temperature as follows:

  • Dark Chocolate: 117 F
  • Milk Chocolate: 113 F
  • White Chocolate: 113 F

Place chocolate in sealed bag into water until fully melted (about 10 minutes).

Clamp bag to side of pot with binder clip.

To ensure even melting take the bag out of the water every few minutes and squish the chocolate in the bag.

A plastic bowl scraper makes it easy to move the chocolate back down in the bag.

Step 3: Cool Chocolate

Set water temp to correct cooling temperature as follows:

  • Dark Chocolate: 81 F
  • Milk Chocolate: 81 F
  • White Chocolate: 81 F

Add ice to bring the temperature down to the cooling temperature. Exchanges of cold water also works.

To ensure even cooling take the bag out of the water every few minutes and squish the chocolate in the bag.

A plastic bowl scraper makes it easy to move the chocolate back down in the bag.

Step 4: Crystalize Chocolate

Set water temp to correct crystallization temperature as follows:

  • Dark Chocolate: 90 F
  • Milk Chocolate: 86 F
  • White Chocolate: 84 F

To ensure even crystallization take the bag out of the water every few minutes and squish the chocolate in the bag.

A plastic bowl scraper makes it easy to move the chocolate back down in the bag.

Keep at temp for at least 5 min & Voila! It's done. Perfectly tempered chocolate!!

Chocolate will stay perfect for HOURS in the water bath

To use just dry the bag & snip a corner of the bag and pour

To easily remove excess chocolate from bag, place bag in the refrigerator for 30min and chocolate just slides out! Ready to be tempered again another day!!