When tempering couverture, the processing temperature and duration matter the most, in order to achieve the perfect melt. Therefore you have two options:
1. Milk chocolate
Melt the couverture over a period of 12 hours. This is important to achieve the perfect melting of the cocoa butter:
As an alternative, there exists a faster method as well:
The vaccination method, as confections call it, is an easy 3-steps-method to temper couverture:
As for dark and white chocolate, follow the same principles. However, the average processing temperature may vary as well:
2. Dark chocolate
The average procssing temperature of dark chocolate should be +31°C/+32°C. It depends mostly on the cocoa content: the higher, the warmer!
3. White chocolate
As for white chocolate, the average processing temperature should be +28°C/+29°C on average. It depends on the milk content and cocoa butter content.
Here you can find the definite processing temperatures of our Basic couvertures that are available at our online-shop:
Basic Almond Praline (130g) | 27,5°C |
Basic Hazelnut Praline (130g) | 27,5°C |
Basic 30 - White Couverture (130g) | 28,5°C |
Basic 40 - Smooth Mountain Milk (130g) | 29°C |
Basic 50 - Dark Mountain Milk (130g) | 29°C |
Basic 60 - Fine Bitter (130g) | 29,5°C |
Basic 70 - Noble Bitter (130g) | 30°C |
Basic 80 - Smart Bitter (120g) | 30,5°C |
Basic 90 - Clear Bitter (120g) | 30,5°C |
Basic 100 - Pure (120g) | 31°C |
Basic Soya Light Couverture (130g) | 29°C |
Basic Coconut Couverture (130g) | 29,5°C |
Basic Coffee Couverture (130g) | 29°C |
Basic Caramel (130g) | 29°C |
Basic Soya White Couverture (130g) | 29°C |
Basic 50% - Cowmilk lactose-free (130g) | 29,5°C |
Basic Rice dark (130g) | 29,5°C |
Basic Rice white (130g) | 29°C |