Howw too temperr chocolatee forr aa Valentine’ss treat Howw too temperr chocolatee forr aa Valentine’ss treatHow to temper chocolate for a Valentine’s treat

Candy and chocolate are often exchanged come Valentine’s Day.Though store-bought confections might be popu -lar, such gifts can easily be made at home as well.

C h o c o l a t e satisfies a sweet tooth, and some r e s e a r c h e r s believe chocolate is an aphrodisiac.In the 1980s, doc -tors at New York

State Psychiatric Institute explored the possibility that chocolate could be an aphrodisiac. When someone is in

love, his or her brain produces a chemical called p h e n y l e t h y l -amine, or PEA,which acts a lot like an ampheta - mine, triggering the hormones norepinephrine and dopamine to create feel -ings of euphoria.

Considering chocolate naturally con -tains PEA, there is reason to believethat chocolate could also trigger feel -ings of happiness and love. However,other chemicals might be behind these feelings of euphoria.

Whether this is the case or not,chocolate will long remain a romantic gift, especially on Valentine’s Day.Dipped pastries, lollipops and choco -late-covered berries are savory treats that can be whipped up rather easilyin the average kitchen. Simply melting chocolate and pouring it over dessert is one way to go, but to create the shiny, firm finish that professionals achieve requires tempering chocolate.

The act of tempering chocolate causes the cocoa butter to break down and suspend evenly in the chocolate.This also alleviates the white “bloom”

What would Valentine’s Day be without chocolate?

Continued on page 13

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that appears on chocolate when it’s

exposed to temperature changes.

Properly tempered chocolate will be

smooth and shiny.

It is possible to temper chocolate

at home with a few tools.You will need

a food thermometer to measure the

temperature. Some people prefer to

melt chocolate over a double-boiler,

which is essentially a bowl with the

chocolate resting over a pot of gently

boiling water. Using the microwave is

another way to melt the chocolate.

Melt small pieces of chocolate at 10- to

15-second intervals until it is melted,

stirring after each time. Dark choco -

late needs to reach a temperature of

between 114 F and 120 F. Milk and

white chocolate need to reach a tem -

perature between 105 F and 113 F.

Next the chocolate needs to be

cooled. You can do so by adding more

pieces of chocolate and stirring to

incorporate them. This is called “seed -

ing.” Continue stirring and measure

the working temperature. Dark choco -

late needs to lower to a temperature of

between 90 F and 86 F. Milk and white

chocolate need to reach a temperature

between 85 F and 81 F. After it has

cooled, bring the temperature back up

to around 86 degrees and stir again.

Test some of the chocolate with a

small piece of parchment paper. Let it

sit on the paper for about 2 minutes. If

the chocolate sets up firmly and looks

glossy, it has been properly tempered.

If not, add more chocolate and repeat

the process again until it is tempered

Howw too temperr chocolatee forr aa Valentine’ss treat Howw too temperr chocolatee forr aa Valentine’ss treatHow to temper chocolate for a Valentine’s treatContinued from page 12

correctly.

Make sure that no droplets of

water come in contact with the choco -

late; otherwise it might seize up and

not temper properly. Also, start with a

good-quality chocolate that is

chopped into small pieces so it will

melt more easily. Chocolate makers

sell small pieces of chocolate known

as pistoles, callets or wafers.

Once the chocolate is tempered,

be sure to keep it at a consistent tem -

perature of around 100 F to 90 F until

you are done working with it.

Chocolate is savory, decadent and

a prized gift for Valentine’s Day.

Properly tempered chocolate is some -

thing anyone can do at home.

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