Tempering - Table/”Marble” Method (Starts at 1.5 Hours)

+ What's Covered?

We will go over tempering chocolate using a granite/quartz/marble surface. This can be the counter itself, or a slab placed on a table or counter. But you will require some sort of granite/quartz/marble surface (other surfaces are not suitable for proper table tempering).

+ Does it have to be marble?

No. Usually people refer to it as the marble method, but generally granite or quartz is used. I would say quartz is more ideal because it is less porous than granite or marble and stays cooler, but any will work. I recommend quartz and granite if you need to purchase one.

You cannot use a metal surface or ceramic. They don't usually work well enough, especially for larger amounts of chocolate or if we want to attempt the tempering twice in one session. They don't cool the chocolate fast enough to develop proper crystallization.

+ What Equipment will I need?

Aside from the quartz/granite/marble surface, one will also 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 beliee me when I say 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. However, if you don't have molds and just want to practise the tempering technique and don't care about molding, then you can also pour the chocolate into clean parchment lined baking trays.

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 18-20C) **

We will go over this after you book, and we can move the date if you need time to purchase some equipment. I always try and help you to use what you have.

+ How Long Should I Book?

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. I usually recommend tempering at least twice, since repetition will help. 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. If you are tempering your own bean-to-bar chocolate, then since you don't have "seed" this is the ideal way to temper your chocolate or to create your own "seed". Anyone who wants to learn proper ways of tempering should learn how to table temper. It's a critical skill.

In general, I would say the "seed in bowl method" is the easiest for home chefs, especially if you are tempering couverture chocolate you purchased. But you cannot use this method if you don't have chocolate already tempered to use. Contact me if you have more questions about this.