Chocolates Anyone? (Hutang Post to Kak Mala :D)

Chocolate Caramel. Source : Our Chocolate

As I browsed through the Internet, I found methods of making your own chocolate (which later can be moulded, shaped, cut etc.) I feel intrigued to do so, but I have to buy an instant-read thermometer so that the process of melting the chocolate won't exceed the required temperature.

You can either have the conventional or the digital Instant-Read Thermometers

Source : Mr. Google

The technique is called "Tempering the Chocolate". Usually, we just melt the chocolate as a whole to make our chocolate sauce, fondue etc.. But in order to make you own chocolate bar recipe, tempering the chocolate is crucial as it will determine the perfection of the chocolate. If not, the chocolate would end up runny or does not have a shiny and smooth surface as we would expect them to be ;)

Methods of How To Temper Your Chocolate (Source : About.com) :

You need :

1 pound of chocolate

Accurate instant-read thermometer

Double boiler

Rubber spatula

1. Make sure that your chocolate comes in bar shape. Not the chocolate chips. According to the information I got from the Internet, chocolate chips have additives so that they would retain the shape even after heat is applied and would not be tempered properly. So, get yourselves chocolate bars.
2. Chop the chocolate bar into smaller pieces so that it would be easier for you to melt them.
3. Melt only 2/3 of your chocolate. Use the usual method to melt chocolates : Double Boiling. Put/clip the instant-read thermometer or chocolate thermometer at the side of the pot so that you can monitor the chocolate's temperature.
4. Stir gently the chocolate as the chocolate melts, using ONLY rubber spatula.
5. Bring the chocolate to 115 degrees (for dark chocolate) and 110 degrees (for milk chocolate and white chocolate). I guess they're in Fahrenheit because if it's 115 Celcius it would be a boiling point for the chocolate and the chocolate would get burnt :P (worth a try, I'll tell you guys later if I succeeded with the temperature thingy :P). When it has reached the right temperature, remove from the heat/stove and away from any heat and make sure the thermometer is still attached to the pot. Please avoid exceed the recommended temperature.
6. Add the remaining chocolate chunks and gently stir them to make sure that everything is melted. This will actually bring down the temperature of the heated chocolate.
7. Cool the chocolate and once the melted chocolate gets below 84 degrees, remove any remaining chocolate chunks seen on the surface. This can be kept/stored in a plastic wrap to be saved for other usage.
8. If you wish to reheat the chocolate, reheat the chocolate briefly. Place the chocolate over warm water (using double boiler method also) for 5-10 minutes, remove and stir repeatedly until it reaches 88-89 degrees (for dark chocolate) or 87 degrees (for milk chocolate and white chocolate). Again, do not leave the chocolate over the hot water or let it exceed 91 degrees.
9. Test the chocolate. To make sure that the chocolate is tempered properly, do a spot test. Spread a spoonful into an even thin layer on a waxed paper and allow it to cool. If it turns out shiny and smooth, then you just made yourself a Chocolate Master!!! Hehehehee... If the surface turns out streaky or not shiny, then you'll have to make another batch of tempering the chocolate :P

There you go. Now you can have your own chocolate at your own comfort. Or in the middle of the night when you're craving for a treat! :D