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Tempering Chocolate


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Ingredients

200 g

Chocolate

  • 200 gram chocolate
  • 6
    5min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Melt Chocolate
  1. Grate 150g of chocolate in TM bowl 4 sec/speed 9.

    Melt for 4 min/50°/speed 2.

    Half way through the 4 minutes, remove lid of TM bowl and scrape down any chocolate from sides or any that is on top of blades.

    At the end of the 4 minutes, add the remaining 50g of chocolate to the melted chocolate and mix for 1 min/speed 2 (no temperature selected).To clean Thermomix bowl after melting chocolate:Pour a glass of milk in the TM and mix 5 sec / speed 8.Heat milk 5 mins / 80° / speed 4.Enjoy warm chocolate milk.

    Credit: Thermofun.com

10

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Just a question. Do you grate the renaming 50...

    Submitted by Lizzieaw23 on 17. August 2021 - 14:02.

    Just a question. Do you grate the renaming 50 grand of chocolate?

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  • Do you adjust the time and temperatures got...

    Submitted by DaisyC on 30. July 2021 - 03:09.

    Do you adjust the time and temperatures got different type of chocolates? Dark? Milk? White? How? Thanks 🙏

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  • JNEK19: Hi yes you can double it. Ensure the...

    Submitted by leonie on 28. April 2021 - 18:40.

    JNEK19: Hi yes you can double it. Ensure the temperature of 50 degrees is reached by adding a little more time if required.

    Leonie - www.facebook.com/thermofun

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  • Hi there, can this recipe be doubled and if so,...

    Submitted by JNEK19 on 25. April 2021 - 11:18.

    Hi there, can this recipe be doubled and if so, what would the timing need to be changed to. Thank you

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  • AussieArabian:...

    Submitted by Beckles29 on 18. December 2020 - 17:05.

    AussieArabian:
    You can only temper chocolate that has cocoa butter in it. Compound choc doesn't and therefore won't temper. It also requires a higher temp to melt. Hope that helps someone.

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  • worked perfectly to dip home made magnums into.

    Submitted by MT75 on 17. December 2020 - 22:10.

    worked perfectly to dip home made magnums into.

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  • Wow! This recipe worked perfectly. Well done. My...

    Submitted by Mel Martin on 23. February 2020 - 17:07.

    Wow! This recipe worked perfectly. Well done. My 14 year old did this recipe today to make cake pops. Tempered famously.
    Five star!

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  • This recipe worked perfectly to save my bloomed...

    Submitted by nic can bake on 13. August 2019 - 15:30.

    This recipe worked perfectly to save my bloomed milk chocolate that I hadn’t stored correctly.

    before and afterbefore and after

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  • Perfect for coating marshmallows! thank you!

    Submitted by Swiftie on 30. March 2018 - 08:10.

    Perfect for coating marshmallows! thank you! tmrc_emoticons.)

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  • Thank you for posting this recipe. You made my...

    Submitted by Froschy on 15. October 2017 - 09:14.

    Thank you for posting this recipe. You made my day. I was searching how to temper chocolate to create a lace around a cocos, mango cake (of course a TM recipe). Your recipe is full proof. Deserves 10 stars. I followed the instruction as written. Used white chocolate from Lindt. As a bonus — the white milk chocolate is very tasty and conforting!

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  • I had a complete fail. I was using white cooking...

    Submitted by AussieArabian on 9. September 2017 - 20:30.

    I had a complete fail. I was using white cooking chocolate. It stayed thick and firm. Not runny at all. My TM was bone dry. Any ideas or tips?

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  • Perfect 👌🏼 Thank you :smile:

    Submitted by Tracemix on 17. July 2017 - 13:41.

    Perfect 👌🏼 Thank you Smile

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  • Thank you for the credit ...

    Submitted by leonie on 14. June 2017 - 12:08.

    Thank you for the credit. tmrc_emoticons.)

    Cheers
    Leonie from http://thermofun.com/

    Leonie - www.facebook.com/thermofun

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  • This worked so well! I was only using for rocky...

    Submitted by BecKK13 on 17. April 2017 - 15:50.

    This worked so well! I was only using for rocky road so don't know if moulds would have turned out crisp and shiny but my rocky road didn't have any of the "fat bloom" that I frequently get. Thanks!

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  • Currently making Easter chocolates for the family...

    Submitted by skt99 on 14. April 2017 - 14:03.

    Currently making Easter chocolates for the family and this has worked perfectly. Thanks so much for putting this up, very much appreciated.

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  • It worked! Thanks for the directions. Perfect for...

    Submitted by Karen Carter on 4. January 2017 - 18:58.

    It worked! Thanks for the directions. Perfect for white, milk & dark chocolate tmrc_emoticons.)

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  • How easy is it to temper

    Submitted by coronet1 on 26. March 2016 - 20:25.

    How easy is it to temper chocolate with the TM? I have a double boiler and even with that I've had chocolate seize. The hot chocolate afterwards just tops it off!

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  • Perfect thank you 

    Submitted by mimadon on 19. January 2016 - 15:12.

    Perfect thank you 

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  • Works beautifully, thanks!  

    Submitted by MrsLizTaylor on 20. December 2015 - 15:11.

    Works beautifully, thanks!

     

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