The Importance of Tabliering
Posted in Artium, Money Making, The Eatery on January 6th, 2010In tempering chocolates, most chocolatiers now use chocolate tempering machines to be able to keep them from the complicated task of tempering. Handmade tempering requires quite a patience to be able to keep the proper temperature at all times. The automated machine is designed to provide accurate temperatures for the chocolate so that chocolatiers can turn their attention to other activities while the machine tempers their chocolates.
Still, no matter how this machine can make life easy for the chocolatiers, there are still some who prefer to do it the artisan’s way, which is through tabliering. Handmade chocolate confectioneries still claim millions of dollars in the market hence their preference of tempering their chocolates manually.
Tabliering is done carefully, since even a drop of moisture that comes into contact with the chocolate can ruin it. It can make the chocolate seize, causing it to turn into a congealed lump that is useless for any kind of dipping and molding.
You have to make sure that all equipment that you are going to use are free of moisture; you will need a pound of chocolate, knife, chopping board, spatula, mixing bowl, double boiler and a thermometer.
With the use of a knife, slice the chocolates into chunks and place them inside the double boiler. Bring the water to a boil and then turn the heat into low. Slowly stir the chocolates until it has fully melted and reaches a range of 108-115F, depending on the kind of chocolate you may have. As soon as your chocolate reaches the appropriate temperatures, transfer it onto a mixing bowl.
Place the 2/3 melted chocolate over the surface of the marble slab and with the use of spatula, spread and fold it continuously until it has cool down to the temperature of 82F. While you are in the process, keep the rest of the mush in 100F.
Once you have attained the right temperature, slowly mix 1/3 part of the chocolate, keep stirring until the whole mush have attained the same level of cooling. Heat the mush all over again–if you have dark chocolate it should be at 90F, for semi-sweet at 88 and for white chocolates at 84F. You can easily learn if you have tempered the chocolate perfectly by simply dipping down the spatula to the mixture, if in five minutes it hardens and is glossy around the spatula’s tip, then it is ready.
It is important that you keep the right temperatures at all times, since sudden changes can ruin tempers and you may have to do the whole process over again.