Tempering with sous vide traditionally the enemy of melted chocolate is water.

The smallest amount can make it seize, giving you grainy, ugly, chocolate—dry everything well before sealing!

Lets try sous vide tempered chocolate

Recipe Temp: 46.1 ºC.

Ingredients:

500g Dark chocolate, chopped

Directions

Chop chocolate and seal, it into zip-lock plastic bags using water immersion method to create vacuum.

Place chocolate into water bath and let sit there until it is fully melted, about 5 minutes.

Take chocolate out and gently squish it around in the bag. Put back into hot water. Reduce temperature setting to 27.2 ºC. Add ice until you reach the cooler temperature, adding a little at a time, then watching the effect so you don’t reduce the temperature too much.

When water reaches 27.2ºC, increase setting on the sous vide circulator to 32.2ºC. the water should come up to temperature pretty quickly.

Let the chocolate stay at this temperature for 5 minutes, taking it back out every minute and gently squishing contents around (this distributes the crystals that keeps the chocolate from getting streaky).

After 5 minutes, remove the bag from the water. Dry bag completely, then snip the tiniest bit off the corner to use for piping or to empty into a bowl so you can dip things (strawberries?) into the chocolate.

NOTE:

I hold the tempered chocolate at 32.2ºC for as long as I needed to use it—If you take all of it out and work with it, it starts cooling, which makes dipping difficult.

Clean up is simple—Use the bags like pastry bags, then toss.

Other Blogs on tempering:

Tempering what is it and how to do it click here

Cocoa butter silk click here