Tempering chocolate is a wonderful skill to master, and once you can reliably turn out a well tempered block, it seems a shame to simply reproduce what’s on offer in the stores.
Blending different chocolates is a great way to create a unique product – one that can become your own signature item for eating and gift-giving.
In our kitchen, we mostly use Callebaut products (which we buy from Chefs’ Warehouse) – they come in easy-to-use callet form, and because they’re reasonably priced, we can afford to buy their fair-trade and origin chocolates. In our pantry at any given time, we usually have:
- Basic dark – 811 – 54% cacao (fairtrade)
- Basic milk – 823 – 32% cacao (fairtrade)
- Strong dark – 70 – 80% (varies depending on what we buy)
- 100% cacao mass (unsweetened)
- Origin chocolates – 70 – 75%
Edit: for those outside Sydney – my friend Pam @ Grow, Bake, Run buys her Callebaut chocolate from Paragon Foods online. I haven’t bought from them (so this isn’t a personal recommendation), but they do offer a wide range of Callebaut at quite reasonable prices.
Here are the formulas we’re currently using:
Milk Chocolate
We all find the Callebaut 823 Milk too sweet on its own, so we always make a darkened blend by combining 811 (54% dark) and 823 (32% milk). We’ll often fill this with pailleté feuilletine to make a crisp wafery bar, or with whatever we can find in the pantry to create a chocolate bark or rocky road…
A note on tempering: we combine 250g each of dark (811) and milk (823) callets and heat to 110F before seeding and allowing the mix to drop to a working temperature of 86 – 88F (more detailed tempering instructions are here). These dragons were made with our darkened milk blend…
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“Workhorse” Dark Blend
Most of the dark chocolate I use for enrobing or dipping is made with a blend of 811 (54%) and darker callets (70 – 80%). Again, we find the straight 54% too sweet for our tastes, particularly if we’re stirring in sweet additions such as marshmallows, dried fruit or sugar roasted almonds…
There are, of course, exceptions – the dark caramel in Pete’s hazelnut praline necessitated a sweeter chocolate on that particular occasion…
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Dark Eating Blends
Pete and I both adore very dark chocolate – Pete is a big fan of Sao Thomé origin (70%) and I love both the Tanzanie (75%) and Callebaut’s new Kumabo blend (80%). It’s great fun to play around with different combinations and proportions to see we can come up with…
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Since I wrote my first Chocolate #101 Tempering Tutorial, I’ve been really chuffed to hear back from several people who have given it a go!
If you’ve been bitten by the tempering bug and are now considering making chocolates for Christmas (as my friend Carol is), please let me encourage you to experiment with blending. By playing around with different combinations, you’ll create bespoke treats specifically tailored to your personal palate and those of your family members. More importantly, it’s great fun, and you’ll end up with a unique product that won’t be found in even the fanciest chocolate shops!
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Previous Chocolate #101 Tutorials
It all looks so yummy. I do like the sound of Pete’s dark chocolate with caramel. I might try tempering this Christmas too. So it’s off to the Chef’s Warehouse I go. How much chocolate do you suggest tempering at one time? No more than 500gms? xx
I find 500 – 600gm quantities very manageable, and they stay at the right temperature on the heat mats for the time I need to work them. Have fun at Chefs – the dark caramel praline ones were divine! :)
This is definitely on my list for the holidays! I’m going to try your milk chocolate blend to start (I’ve never done this before…) How far in advance can you make chocolate?
Ah, Celia you are so inspiring… xx
Emilie, thank you! Where you are, you could probably make chocolate several weeks in advance for Christmas (if it’s well tempered, otherwise it might bloom) – it will be cool enough there for it not to suffer too much. Over here it can be 39C at Christmas, so I try to make it a little closer to the day and keep it in our airconditioned living room!
I think it’s great that you can create your perfect blend for whatever style of goodies you’re making Celia. I’m a big fan of dark chocolate, but the praline does sound nice! Those dragons are gorgeous :) xox
Becca, Pete and I are starting to eat darker and darker chocolate as time goes by – I’m quite enamored with the 80% dark at the moment! :)
Aww, I’m too far away to pop in to Chef’s Warehouse. Maybe one day they’ll sell online and I can join the crowd. We can buy Callebaut up here in milk or dark in 3 kg blocks from a shop where everything is 3 times what you’d expect to pay elsewhere. I LOVE your chocolate and would really be chuffed if I could produce anything close to the snap your chocolate has.
Maureen, you can order Callebaut online from several places, including Peters of Kensington!
http://www.petersofkensington.com.au/Public/catalog/searchresults.aspx?brands=Callebaut
M, Pam at Grow Bake Run buys her Callebaut from Paragon Foods online. I’ve included a link in the post!
Celia you are a wicked, wicked woman – the last thing I needed to know was where I could find another source of chocolate! (Thanks!)
Hahaha…you’re most welcome! :)
This is a fantastic post Celia! I’ve never attempted to temper chocolate at home (mostly due to the disasters that my friends have had) but I’m tempted after reading your gorgeous chocolate overview. That dark praline bar looks incredible; as does the almond chocolate. Callebaut is pretty expensive where I live. I’ve only ever seen it in gourmet stores with a sizeable price tag. Chef’s warehouse sounds like a wonderful place! xx
Laura, I’ve just added a link in the post for you – Pam at Grow, Bake, Run buys her Callebaut from Paragon Foods online. She wrote a bit about it in her September IMK post: http://growbakerun.blogspot.com.au/2013/08/in-my-kitchen-september-2013.html
I need to look at my chocolate molds and maybe will make a small gift of chocolate in addition to the chai tea mix and cookies tins. I’m afraid I will EAT all of the chocolate before I give it away! :)
Heidi, I do love giving chocolate at Christmas! Over here it’s a challenge though, as our Christmas can be scorching hot! :)
Celia, I am going to play with chocolate using your tutorials once I retire and have more time on my hands to focus on your instructions. Your chocolate looks absolutely delicious, I can almost lick the screen. No, really!!!!
Thanks love! Hopefully you’ll be able to eat them again soon! x
These really would be a fabulous present. You’ve got my interest piqued……… :)
Claire, thank you! Hope you get a chance to play around with tempering, it’s a great skill to master and makes gift giving a breeze! :)
Another wonderful post Celia! The arriba milk at 39% is my favourite milk now;not quite so sweet
Elaine, I haven’t tried the Arriba! I saw it the other day, but still have heaps of milk, so resisted. Will try to give it a go when I get through my current batch!
Celia, let me know if you ever try the 42% milk. I bought some and found it was so many months out of date when I took it home, I returned it. Never seen it for sale again!
Love, love your dragon molds. Do you use your chocolate molds for chocolates only or can they be used for other purposes? You must have quite a collection.
Norma, I buy my moulds from Candyland Crafts in the US – http://www.candylandcrafts.com – they’re a fabulous company to deal with and they have an enormous range on offer. I think the moulds could be used for other purposes, but they can’t get too hot. I bought some wonderful Chinese New Year molds with good luck characters on them last year! :)
I’m determined to try tempering for Christmas this year. I even have some moulds ready in the cupboard. Thanks for the online link!
Claire, enjoy! Master tempering, and you’ll never have to send out a dodgy lolly bag at future birthday parties! :D
I remember making chocolates when I was a little girl and thinking it was the most wonderful thing. :-) You brought back such lovely memories with this post. :-)
I’m so glad you enjoyed it, thank you for taking the time to let me know! x
Thanks for that online link Celia. My molds from CandyLand have arrived, now I need to get that tempering happening reliably.
You’ve got it nailed Rose, you just need to take the cover off the thermometer.. ;-)
For dessert I have some of your chocolate no less! :D I love the detail in the dragon molds!:o
I’m trying to remember which ones I gave you now! The dragon moulds are cool – one of Maude’s daughers was obsessed with them and I bought them for her! :)
One day not too far away I am going to come to your kitchen and temper chocolate with you, I have the apparatus and I bet it is different to yours. We can have a spree testing our techniques.
Sounds like fun, Roz! :)
You are a great teacher Celia. I love your blends and my hips are a victim of your amazing chocolate creations ( lucky for them)
Thanks darling! I love playing with chocolate, and I don’t know what I’d do if my friends didn’t help me out with eating them all!
i am drooling over your chocolate. I have just ordered a new candy thermometer to make my tempering easier :)
Tandy, it’s essential, in my opinion! Hope it works well for you! :)
As always, you are truly generous with sharing your knowledge and tips. Another hobby inspired by you! Thank-you.
Fran, what a kind comment, thank you!
Such a great idea for personal gifts with the holidays coming up! Thanks for sharing your ideas.
Laila, thank you! At this time of year, it’s all about trying to think of something different for Christmas! :)
Celia, I couldn’t help but recommend your post to several chocolate loving friends — such beautiful photos and wonderful tips! Chocolate tempering intrigues me… have tried a few batches with success, and some — well, let’s just say I ate the evidence eventually. :)
Kim, you can always remelt the failed chocolate and have another go! I’ve had to do that more than once.. :)
Love your chocolate as always Celia!
Thanks Jane! It makes me ludicrously happy that I’ve been able to share some with you and Jo and Linda and so many of my other blogging friends!
Another wonderful post, Celia. Well, for my tastes, all of your chocolate posts are wonderful. My mouth begins to water as soon as I read the title. If I ever do try my hand at tempering chocolate, I will definitely heed your advice about blending them. First though, I’ll need to buy some sort of gag/mask to prevent me from eating all of the chocolate during the tempering process. :)
John, I so hope you try it. I reckon with the cheese heat mats and thermometers, you’re all set up to go! :)
You are certainly the blog mistress chocolatier from Sydney! :) Ha! Thanks for another wonderful interesting post!
Most welcome, thanks Sophie! :)
Celia, you know just a little taste of this would make me feel better about my tiles being smashed? Actually just looking at it is making me feel good all over.
I wish I could send you some, Di! x
Celia those dragons look magnificent they really do!
Thanks Brydie! Come over one day and temper chocolate with me! :)
these look incredible!
Thanks Azita! :)
I’ve actually never thought about making my own chocolate…and now I feel dumbfounded haha. Must look into this!
Vanessa, it’s pretty easy once you get your head around it! :)