Chocolate tempered in the microwave
© danishthings.com
Ingredients
  • 400g dark chocolate
  • A thin plastic bowl– the bowl should not be too thick because it will keep the heat.
  • microwave
Instructions
  1. Chop the chocolate into small pieces, in a food processor or in a mini chopper.
  2. Put 100 g chocolate aside for later.
  3. Take the 300 g chocolate and pour into a plastic bowl and place it in the microwave at the highest power.
  4. Heat the chocolate for 30 seconds.
  5. Stir well to ensure that the temperature of the chocolate is evenly distributed.
  6. Then heat it for 20 seconds.
  7. The more chocolate you melt, the longer it takes. Be sure to stir well.
  8. Then heat it for 10 seconds at a time, until half of the chocolate has melted.
  9. Then put the chocolate back in the microwave – only 5 seconds each time.
  10. When there is approximately 1/3 unmelted chocolate left, stir the chocolate well, until all the pieces of chocolate have disappeared.
  11. Measure the temperature with a thermometer. It should be 31 ° C for dark chocolate (28 ° C for white). If the chocolate is too hot stir until the temperature drops.
  12. If there are lumps that will not melt, and the chocolate is less than 31 ° C, put the chocolate in the microwave for 1-2 seconds.
  13. The chocolate is now ready to use.
  14. When you have coated your products with chocolate, keep them in a cool place. Remember, not more than 10 minutes in the refrigerator or the chocolate turns grey.
Recipe Notes

Tips
If the temperature is above 31 ° C, it is no problem as long as there still are lumps of chocolate. Stir and hope for the temperature to drop.

You can also save it by pouring more chopped chocolate in – about ¼ of the volume of the bowl, the 100 g which you set aside at the beginning. Stir – if lumpy, use the microwave gently.