I wouldn’t normally upload two chocolate posts in the same week, but it’s getting close to Christmas, and I’m keen to encourage anyone who’s considering making their own chocolates at home to give it a go!
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In the past, folks have told me that they’re reluctant to try tempering for fear of “ruining” expensive chocolate.
This thinking is flawed on two counts – firstly, mastering a skill is all about experimenting and making mistakes and learning from them; and secondly, it’s quite hard to “ruin” good chocolate.
If the finished product has inclusions, it might not be possible to melt it down and reuse it (although it can be used in cakes and cookies, as you’ll see in a later post), but plain chocolate is easy to recycle. Let me show you what I mean.
These days, my tempering rarely goes pear-shaped, but it did last week. I was making Pete a batch of his favourite Sao Thomé origin chocolates, and thought I’d experiment with a painted finish. Unfortunately, I was so distracted messing about with powdered food colourings that the chocolate fell out of temper (too cold). The final pieces were ok, but they were a bit dull and didn’t snap cleanly.
So I chopped the entire batch up into shards…
…scraped them all into my little pyrex bowl, and started the tempering process all over again…
The second attempt was a glossy, snappy success, so much so that you can almost see reflections in the frogs…
If you’re interested in tempering your own chocolate, don’t be put off by the thought that you might waste an expensive product if it doesn’t work. Providing you don’t scorch (overheat) the chocolate or get any water in it, then if your first attempt isn’t a complete success, simply chop it up and try again!
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Tempering Tip: Our method of tempering requires a lump of chocolate to seed the melted callets with. This can be a little tricky to find (high end delis often sell chunks broken down from larger blocks).
Rose and Fran have both had success using a good quality (retail) bar of chocolate (such as Lindt or Green & Black’s), but the bar is usually quite thin and can melt down during the tempering process. If that happens, pour a portion of your tempered chocolate into a muffin tin or mini loaf tin, to create a small block (about 100g) for your next batch.
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And finally, a headsup to my fellow Aussies – Aldi has these fabulous silicone moulds on sale this week for just $2.99 each. You’ll need to be quick though…
They work brilliantly, although with silicone, you have to push the finished chocolate out rather than simply banging the inverted tray on the bench. This experimental batch was made with the Callebaut 80% Kumabo that I bought at Chefs’ Warehouse last month – don’t let the cuteness fool you, they were a very grown-up treat!
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Previous Chocolate #101 Tutorials
Fig Jam and Lime Cordial 
You areeeeeeeee making me hungry, where is my chocolates :)
Thank you, love, nia
Thanks Nia! Your chocolates are ready any time you want to pick them up! :D xxx
I love Aldi, so I might have to pop in and grab some of those moulds. I love the idea of tempering chocolate but don’t know where to buy bulk chocolate, or really any chocolate other than your standard block from.
Clare, you should be able to buy Callebaut callets by mail order – Pam from Grow, Bake, Run buys them online from Paragon Foods in Melbourne. http://paragonfoods.com.au/shop/
I haven’t used them though, I buy all mine from Chefs’ Warehouse.
wow Celia, those home made last animal chocolates look so so adorable, I keep reading your posts on tempering, and always leave similar comment , i would love to have a go but a little scared..I cant seem to understand how to create the actual lump that aids and seeds the rest if the tempered chocs.. I cant buy in Jordan, can you just let me know if i CAN lump together some high cocoa content lump together?
Hi Lara, don’t be scared! :) Quite a few people have had success using a supermarket block of chocolate (Lindt, Green & Black’s etc) to seed their chocolate. If you do this the first time, you can then pour some of the tempered chocolate off to make a lump for next time. :) The big thing is to have a thermometer and a heat mat, and remember, it’s only chocolate! :)
Great post Celia, thanks for putting that fear to rest. Have you seen the show Choccywokkydodah yet? You should see what they do with their chocolate, I’m sure they melt it down a dozen times or so and never waste anything. I wish my other kitchen ingredients were so versatile, but you can only re use an eggplant so many times before it goes manky. Maybe I should switch to a Choco-centric diet? Think about it, left overs can just be melted back down! What do you think sweetie? :) xox
Becca, I’ve never heard of that show, I’ll have to look out for it! And you KNOW that I think we should all be on a choc-centric diet! :)
It’s been on the ABC on Monday afternoons and I know it’s on one of the payTV channels too. They make incredible, amazing, awesome creations and sculptures out of chocolate. It’s worth watching as it’s fun and really entertaining too x
Back to Aldi I go! I saw those moulds and umm’d and aah’d but now I shall have to get some. Thanks for your tutorial Celia, you make tempering sound less difficult than I thought so I’m going to give it ago. Love the thought of giant freckles for the kids for Christmas!
Bronwyn, don’t forget the thermometer and some sort of heat mat! Giant freckles are a wonderful idea! :)
Love your work, Celia!
Thanks darling. Hope you’re having a good rest!
Celia, I’m so glad you are encouraging people to try tempering chocolate themselves – I’m persisting and the last batch of almond rochers I made (I find these the easiest and yummiest as a beginner) came out much better – this time not only did they set and snap when you bite into them but they are quite glossy! The difference this time – I was much more careful with the temperature so I didn’t heat the chocolate too much to melt it and I dropped in two small pieces of Lindt salted dark chocolate to seed as that’s all I had. Oh and I also let them sit on the bench to set. Seemed to work a treat and I’m looking forward to being more adventurous thanks to your encouragement.
Sue, the almond rochers are one of my all time favourites! I can’t make them too often, or I eat them all! So glad it worked well for you this time! Next time you make a batch, try pouring some of your tempered chocolate into one of the holes of a muffin pan and letting it set up (before you stir in the almonds). Then you’ll have a nice thick block ready to go for subsequent tempering! :)
I remembering tempering for the first time-it sounds a lot more intimidating than one would think. And thanks to your tutorial people should be able to do it easily! :)
Thanks darling, I hope so! :)
You make tempering chocolate sounds so easy and your clearly written tutorial makes it doable. You have encouraged so many people, how about an e-book on chocolate?.
Norma, maybe one day! But for now, I’m just so happy that people are finding the tutorials useful!
Nice one, so well explained you’ve convinced me that I definitely need to give this a go and stop being fearful of the process (I think I need to head on down to Aldi for those moulds too!). Great post Celia!
Leah, thank you, glad you enjoyed it! Go to Aldi soon if you’re going to, they won’t last long!
Already all over it. Scored some hearts and spirals. Thanks for the tips, was such a good deal. Now to find myself some good chocolate :-)
Leah, I buy all mine from Chefs’ Warehouse in Surry Hills, 111-115 Albion Street, Surry Hills 2010 (Near the intersection of Albion and Riley Streets)
Tel: 9211 4555. They have a huge selection there of Callebaut and also their cheaper brand, Sicao (which is supposed to be very good as well).
Yeah cool. I’m in Brisbane so was going to see if I could find a food wholesaler up here. Do you know of your chef warehouse has an online business?
No, they don’t do online, but pop into Claire’s blog (www.clairekcreations.com) and she might be able to let you know where she bought her chocolate in Brissie. Otherwise, Pam @ Grow, Bake, Run has ordered hers from Paragon Foods in Vic in the past – http://www.paragonfoods.com.au (I haven’t used them, but Pam has been really pleased with their service).
Awesome. Thanks so much for the tips. I’ll make sure I tag you so you can read all about my experience of chocolate making when it happens.
Look forward to it, Leah! Have fun! :)
Yum yum yum, tempered or not. Does the tempering affect the taste or just how it melts in your mouth?
Jo, I think it’s all related – untempered chocolate can have a chalky mouthfeel which isn’t always pleasant. Plus, we eat with our eyes, right? :)
Well now you’ve fixed my only fear! I never knew you could do that and I’ll definitely keep a portion of it as a block that’s a great idea. A little like sourdough I guess with a bit of the ‘starter’ included in every chocolate.
Mum scored me some moulds from Aldi yesterday so I’m all set!
Claire, your mum is such a trooper! When you make your first couple of batches, maybe make them plain, and then if they don’t work, you can try again! Just be careful not to overheat it in the microwave or let any water get into it. xx
I love your new moulds; they’re very cute. And your chocolates are definitely glossy – great tempering xx
Thanks Charlie! Hard to believe they were so cheap at Aldi!
Great post! I used some of my ‘split’ chocolate to make a marble cake the other day and it was a huge success :)
It’s wonderful how one mishap can lead to such wonderful successes! :)
I read the title in my mail and thought, “leftover chocolate? who’s she kidding?” I think most of us are wary about spending a fortune on chocolate and messing it up while we learn. I feel more confident now. :)
Hon, it’s hard to wreck chocolate, unless you get water in it (and it seizes up) or you get it too hot in the microwave (and it burns). Otherwise, you can just keep reusing it – I remember a chocolatier once telling me that when the chocs got too old on the shelf, they would melt down the whole lot and add heaps of mint extract, then mould them up for the neighbourhood nursing home! :)
I just love your chocolate posts Celia – can’t get enough of them! I’ve really enjoyed learning how to temper chocolate and playing around with different chocolate mixes and adding different things to the tempered chocolate. What I also found with the good quality bars of chocolate that I used to seed the melted callets with, was that because they were thin, it meant that the chocolate took longer to cool to the tempered temperature – well at least that’s what happened when I used them. Love your Aldi moulds esp. the animals – sooo cute. Thanks once again for your great posts and inspiration!
Fran, next time you temper up a batch, try pouring some into a muffin pan or mini loaf pan to make yourself a thicker block for the following batch. It will save you buying bars of chocolate! :) And thank you for your enthusiasm, I know the chocolate posts are only for some readers, but those of you who HAVE had a go make the work that goes into them very worthwhile! xx
Celia – too late! You have created a chocolate monster out of me – I went out and bought that 5 kg block! – just imagine how much fun it’s going to be working my way though that – not to mention sooo much cheaper than those bars I was buying!
Aarggh, sorry Fran, I only thought of the homemade block a few days ago, after we’d talked about the 5kg block. But it won’t go to waste, apart from the chocolate tempering, imagine all the cakes and cookies you’ll be able to make as well. :)
Goodness, I’m not sorry at all. Have been eyeing that block for ages! Just needed one more excuse to justify buying it – the lump was my excuse. LOL I’m a chocoholic who has stumbled upon the ultimate hobby – your tutorials made it possible. Again thanks!
They look amazing Celia, so incredibly glossy! I’m wondering if they stock those moulds in Aldi in the UK.
Andrea, thank you, and they might do! I’ve seen them at Aldi before (but with different designs).
I’m off to bed now with this book oh Chocolate Mentor:
http://www.bookdepository.com/book/9781592533107?redirected=true&gclid=CNmO6qbC0roCFYIVpQodWXkAbg
Oooh, I don’t have that one, please let me know what you think! xx
I absolutely love those animal chocolates at the end! They are sooo cute. Tempering chocolate is on my to do list to try, I just need to figure out what to use for a heat mat. I think I need a better thermom. too. You have quite a collection of moulds now. We have Aldi’s here, but I’ll bet they don’t have moulds:(
Mel, you can buy a version of the heat mats in the States – check Amazon or Google for “sodium acetate heat packs”. Otherwise a wheat pack or anything else you use for aches and pains would probably work – you might just need to experiment. Good digital thermometer is a must! :)
nossa !!! que brilho que perfeição !!! sigo seu blog e a cada dia fico mais fascinada. seus bombons tem um brilho maravilhoso !!!
espero um dia poder fazer parecido com essas maravilhas vc também e uma perfeição . deus o abençoe gostaria de receber um passo a passo de trufas finas.
obrigado beijos Lourdes araujo
Obrigada por acompanhar meu blog. Minha amiga Sally @ Bewitching Kitchen (www.bewitchingkitchen.com) e’ brasileira e me ajudou a traduzir seu comentario e essa resposta que preparei para voce. Eu publiquei um artigo sobre trufas de chocolate ha’ alguns anos atras, espero que voce ache util…https://figjamandlimecordial.com/2009/07/23/chocolate-truffles/ Um grande abraco!
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Thank you so much for reading our blog! My friend Sally @ Bewitching Kitchen is from Brazil, and she helped me translate your comment and this reply. I wrote a post on chocolate truffles some years ago – you might find it useful:https://figjamandlimecordial.com/2009/07/23/chocolate-truffles/ Cheers!
hum eu quero 1 eu quero 2 3 4 hum por que quem resiste!! esses bombons estão divinamente deliciosos.
amo seu blog.
I’ve nominated you for the Super Sweet Blogging Award.
My blog http://meltwaterblog.wordpress.com/2013/11/07/super-sweet-blogging-award/
Thank you! :)
G’day Celia! You ARE the chocolate queen, true!
Love your moulds and you SO inspire me learning heaps more about making and recycling chockies too!
Cheers! Joanne
Thanks Jo! It’s a fun hobby! :)
I’m getting set to try tempering properly and just walked up to Aldi for some new moulds.. Got a new chocolate book called Melt for my birthday, inspired to make movie chocolate filled with caramelised popcorn and an orange, fennel chocolate inclusion type thing…
They sound delicious! :)
Celia, you once stuffed chocolates with these very delicate french sounding flakes… I would love to oredr some and use them in my first choc tempeing experience,, can u send me the name again? Thank you
Lara, they’re paillete feuilletine – more information here:
https://figjamandlimecordial.com/2011/07/17/paillete-feuilletine-and-fair-trade-chocolate/
Have fun tempering! :)
You are so right about having to be willing to make mistakes. So often I’ll not do something if I haven’t tried anything like it or at least seen someone else do it. Of course you do make this all seem so easy that when I hear you make a mistake I give you extra points for try-trying again.
Diane, I make heaps of mistakes in the kitchen, but it’s rare for them to put me off trying something again (well, except for the Apricot Lamb incident, which we don’t mention). One of the positives of not being a single event learner, Pete tells me. The downside, of course, is tequila. :)
https://figjamandlimecordial.com/2013/05/19/cocktails/