Taming Tempered Chocolate the Devil's Barrel Way!

Unleash Your Inner Chocolatier

Have you ever wondered how to wrangle chocolate into that glossy, dreamy, and utterly divine state that sets your taste buds tingling? Well, hold onto your sweet tooth because today we're diving into the wild world of tempering chocolate, Down Under style – brought to you by none other than the devilishly good folks at Devil's Barrel!

Tempering Chocolate in True Aussie Fashion

Now, before you imagine wrestling kangaroos with bars of chocolate, let's clarify what we mean by tempering. It's the magical process of getting your chocolate to behave and look its absolute best. We Aussies know a thing or two about getting things just right, whether it's a perfectly cooked meat pie or a bunnings snag sanga. So, let's wrangle those chocolate crystals, shall we?

Step 1: The Meltdown

Picture this: chocolate crystals in a sauna. To begin, heat your chocolate to a balmy 45°C (48°C if you're dealing with the moody bitter variety – we're looking at you, dark chocolate!). This is the moment when those crystals let loose, get all cozy, and melt together in a delicious dance. It's like they're on holiday, sunbathing on a warm Aussie beach!

Step 2: The Cool Down

Now, just like roasting on the sand in summer, your chocolate needs a cooldown too. We're talking a chill to 27°C – the perfect beach day temperature. During this phase, throw in a curveball by stirring in some unmelted chocolate bits. These unruly pieces are like your cool cousin who spices up family gatherings. They're the secret sauce that kickstarts the formation of those glorious fifth level crystals that'll make your chocolate shiny and snappy.

Step 3: Seed the Sparkles

As your chocolate cools, those rogue unmelted bits encourage these sparkly wonders to form. They're the reason your chocolate bar gleams like the Sydney Opera House at sunset. So, embrace the chaos and mix things up!

Devilishly Delicious Tempering Tips

• Don't Rush It: Just like a leisurely stroll along the Great Ocean Road, take your time while tempering. Rushing is not the Aussie way, mate.

• Keep It Dry: Water and chocolate don't mix well – think of it as oil and water's sadder, stickier cousin. So, keep everything dry to avoid chocolate tantrums.

• Spread the Love: Once your chocolate is perfectly tempered, spread it out on a cold surface to cool and set. This is where your creative genius can run wild – add nuts, dried fruit, or a sprinkle of fairy dust (well, cocoa powder)!

So there you have it, chocolate aficionados! Tempering chocolate might be a bit like taming a Tasmanian devil, but with a little patience and a touch of Aussie flair, you'll be the master of melt and the sultan of shine. And remember, when in doubt, trust your taste buds – they'll lead you on a chocolate journey more binge worthy the watching karen compilations on youtube.