Discover the revolutionary method of tempering chocolate using sous vide, a technique that eliminates the traditional challenges associated with water and ensures silky, flawless chocolate. This guide provides a step-by-step approach to using sous vide for chocolate tempering, ideal for both amateur and professional chocolatiers.

Benefits of Sous Vide Chocolate Tempering

Tempering chocolate with a sous vide machine offers unparalleled precision in temperature control, which is crucial for achieving the perfect crystal structure in chocolate. 

This method not only ensures a glossy finish but also maintains the chocolate’s optimal texture and snap.

Essential Equipment for Sous Vide Chocolate Tempering

To begin, you will need:

A sous vide circulator

A water bath container

 Zip-lock plasti

c bags

Ice for quick temperature adjustments

Step-by-Step Guide to Sous Vide Chocolate Tempering

Ingredients:

500g of high-quality dark chocolate, finely chopped

Temperature Settings for Sous Vide:

Initial melt temperature: 46.1°C

Cooling phase: 27.2°C

Final heating phase: 32.2°C

Directions:

1. Prepare Your Chocolate:

   - Finely chop the chocolate to ensure even melting.

   - Seal the choc

olate in a zip-lock plastic bag using the water immersion technique to expel air.

2. Melting Phase:

   - Set your sous vide to 46.1°C and submerge the bagged chocolate in the water bath.

   - Allow the chocolate to melt completely, approximately 5 minutes.

3. Cooling and Crystallisation:

   - Remove the bag, gently knead the chocolate to mix, then return it to the sous vide.

 - Add ice to the water bath to reduce the temperature to 27.2°C, monitoring to avoid overcooling.

4. Final Heating:

   - Adjust the sous vide to 32.2°C and let the chocolate temper for 5 minutes, kneading the bag every minute to distribute the crystals evenly.

5. Utilising the Tempered Chocolate:

   - Dry the bag thoroughly, then snip a small corner to pipe the chocolate or pour it out for dipping, such as strawberries or other fruits.

Pro Tip: Maintain the chocolate at 32.2°C for as long as needed for use. This is crucial for tasks requiring prolonged work with the tempered chocolate.

Cleanup Made Easy:

After using the tempered chocolate, dispose of the zip-lock bag, making cleanup a breeze with no messy bowls or utensils.

Why Choose Sous Vide for Tempering Chocolate?

Using sous vide for chocolate tempering streamlines the process, ensuring that moisture doesn’t compromise the quality of your chocolate. It's an excellent method for both home cooks and culinary professionals seeking consistency and perfection in chocolate preparation.

Conclusion

Tempering chocolate with sous vide is a game-changer in the culinary world, offering a mess-free, precise method to achieve beautifully smooth and shiny chocolate every time. Whether you’re crafting chocolate-covered strawberries, exquisite decorations, or other chocolate delicacies, mastering sous vide tempering can elevate your chocolate creations to professional levels.

Dive into the world of sous vide chocolate tempering and discover the difference in your next chocolate project!

Other Blogs on tempering:

Tempering what is it and how to do it click here

Cocoa butter silk click here

The best way to melt chocolate click here