No need to lose your temper: Uncover the secrets of chocolate tempering

chandini dialani/Staff

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While chocolate is great on its own, adding nuts into the equation is the icing on the cake! Sure, you can simply buy your favorite chocolate-covered nut at Walgreens and call it a day, but where’s the fun in that? The more appealing option is to live up to the Golden Bear stereotype and make your own nutty chocolate-covered candy! There’s even some fun science involved.

Any ideal chocolate candy can’t be merely chocolate, of course. The candy’s recipe turns out a nice and shiny product that doesn’t make a mess melting all over your hands as you’d expect. The reason is that the chocolate is tempered, basically chocolatiers’ fancy way of saying they’re messing with the crystal structure.

Tempering chocolate involves heating and cooling chocolate to specific temperatures to adjust that crystal structure to the desired texture. This method can require using a slab of marble or putting the chocolate in a vacuum-sealed plastic bag and giving the chocolate a tub bath in a sous-vide machine. These methods are weird because different types of chocolate have different properties and need different temperatures.

The easiest chocolate to temper is typically baking chocolate, purely because there are fewer ingredients. Therefore, we recommend using baking chocolate for this recipe.

Ingredients

  • Nuts of choice
  • Baking chocolate

Instructions

Spread the nuts on a baking tray, roasting at 250 degrees Fahrenheit for 20 minutes. After 10 minutes of roasting, move the nuts around the tray for even coloring. The roasting time can be adjusted based on the nut you use, so keep a close eye! Melt chocolate in the microwave in a separate bowl, then mix in the roasted nuts until each one is evenly coated. Next, scoop spoonfuls of the nut-chocolate mixture onto a tray. Let it set at room temperature and enjoy it later!

These treats are perfect for pretty much any occasion, whether it’s for a study party, a back-to-Cal get-together or for devouring all by yourself.

Contact Chandini Dialani at [email protected].