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Tim from JB Prince suggested the idea of tempering via sous vide. What a revolutionary idea! Why you ask? Because this method is-
- Hygienic- Minimal contact to air and pathogens.
- Neat- No chocolate mess from stirring, cooling, marbling, etc.
- Fast- The benefit of thermal load of water is used to the fullest extent by submerging in water.
- Convenient- You can temper Dark, Milk, and White chocolate simultaneously.
- Safe- By setting a maximum temperature, overheating your chocolate is hard to do.
- Efficient- You can take portioned packets from the dry storage straight to melting.
Sous Vide Tempering
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| 1. Vacuum pack chocolate in a cryovac bag |
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2. Melt to 110-115 degrees F in sous-vide water bath. |
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3. Agitate in a cool water bath until chocolate temperature reaches 83 degrees. The cooler the water, the more frequent the agitation. |
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| Test temperature with an infrared thermometer |
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4. Warm back to 88 degrees while agitating every minute |
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5. Chocolate is tempered and ready! Keep at 88 degrees and agitate periodically until ready for use. Dry the pack thoroughly before opening. |
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6. Mold, cool, unmold, and smile. |
