Tempering - Seed/Bowl Method (Starts at 1 Hour)

+ What's Covered?

We will go over tempering chocolate using a bain-marie or microwave to heat the chocolate. You will also have tempered chips of chocolate (little palettes or finely chopped from a block of chocolate) to melt into your bowl of melted chocolate.

It would help to have some molds to pour and cast the chocolate into, but if you have other ideas of what you want to use the chocolate for please let me know in the questionnaire.

+ What Equipment will I need?

At least 2 wide scrapers: you can get them from the plaster section of your hardware store

Thermometer: Laser thermometers are ideal for chocolate. You can use a probe thermometer, but life will be easier with a laser thermometer. You can buy it online, or even at your local hardware store.

At least 2 stainless steel bowls: You can also use heat-proof glass bowls. One bowl will be placed on a bain-marie if you plan to melt chocolate over the stove.

A rubber spatula

5-10 metal soup or teaspoons: Can also use metal dinner knives. This will be used for temper checks.

Molds: You will also need some molds to pour the chocolate in. Ideally plastic and or polycarbonate molds, but silicone can work as well.

Other helpful tools will be:

A ladle, dry and wet cloths, room in your fridge to set the chocolate, a fan if your room is too warm (should be around 18-20*C)

+ How Long Should I Book?

This would require about 1-1.5 Hours if you know how to temper, or just need some tips.

If you have never tempered chocolate before, I would suggest 1.5-2 hours to start. If you need more time, we can continue the lesson if time allows and you can pay the extra afterwards.

Also, keep in mind that we can attempt to temper two or even 3 times as well if time permits and if you wish. If you have the stamina to do this, I would suggest 2 hours. If you are a pure beginner, I would suggest at least 2 attempts in one session.

+ Is This Good For Beginners?

Yes.