how do you temper chocolate with a kitchenaid mixer

Hi everybody,i have a question about tempering chocolate,can we temper chocolate in kitchen mixer using a paddle?on low speed,another question :i dont have alcohol based colors for airbrush available in my region,how can i make this kind of color on my own?

Tempering is about controlling temperature not just mixing. You could add melted chocolate to the bowl of a stand mixer and add seed and then cool it down and mix it. When you got to the right temperature you’d have to take it out of the bowl and use it all immediately as there’s no way to maintain temperature. It might be possible to add some sort of heater and thermocouple to control temps but it might not be all that much cheaper than buying a tempering machine of the same capacity.

Thanks alot for the answer,well i compared this tempering in a mixer method with marbling method,cuz on the marble we cool the chocolate as we are moving it,the same happens in mixer just like kitchen aid has this machine the difference is it can heat the bowl in the mixer… Powdered colors are available in my city but i dont know the amount i should mix with alcohol

To make your own colors for airbrush decoration, you’d need to find a source for food-grade powdered colors. I don’t know where you are so I can’t advise on possible sources for these. They might require importing.

Chocolate Tempering Method #2: The Food Processor/Hair Dryer Technique

Advantages: Almost foolproof.

Disadvantages: Requires a food processor (and a hair dryer). Lots of clean-up. Needs a minimum of eight ounces of chocolate. Lots of wasted chocolate in the bowl and on the spatula.

The Short Version: Place chocolate chunks in a food processor. Process until if forms small grains that start to stick together. Continue processing while blowing hot air into the bowl with a hair dryer, scraping down sides as necessary until chocolate hits 115°F on a thermometer. Add chunks of fresh chocolate and pulse until temperature drops to 81°F. Re-process with hair dryer until it rises back up to between 88 and 90°F. Dip or pour as desired.

The Long Version:

I first saw this method on an episode of Alton Browns Good Eats where hes making Rocky Road Bark. I thought it was genius. The idea is that the friction of the blades bashing the chocolate around inside the processor naturally raises its temperature, all while agitating it extremely efficiently. A hot hair dryer gets rid of any stubborn un-melted pockets.

That said, I think the episode does oversell its ease just a bit. In his instructions, he has you process chocolate in a food processor, letting it rest occasionally, until it hits 90 to 91°F. This works reasonably well, but doesnt give you nearly as good a temper as following a more traditional tempering curve, raising the temperature to 115°F, then cooling and reheating. I also found that when using less than a pound or so of chocolate, the chocolate would form a ball that would stick to the side of the processor and refuse to drop back down into the blades, making it frustrating to work with.

Ive had batches where I had to break up that darned ball over a dozen times until it finally heated enough to smoothly melt.

To address this, Ive tweaked his method to use a more traditional tempering curve and to make more liberal use of the hair dryer for faster, easier results, even with as little as eight ounces of chocolate.

I start by breaking up the chocolate and placing it in the food processor.

I run the processor until the chocolate is completely chopped and starts to clump together. As soon as you see the chocolate start to form a lip that overhangs the blades like this, start applying heat with a blow dryer.

I blow hot air directly into the feed tube of the processor, watching carefully as it goes and scraping down the sides as necessary.

Once the chocolate hits 90°F, theres a small chance that its in good temper. To test it, dip a knife blade into the chocolate and let it rest in your fridge for about three minutes. If its hard and snappy, lucky you, youre done!

If, on the other hand, its soft or dull in appearance, youll have to continue heating the chocolate until it hits 115°F using the processor and the blow dryer. Once it gets there, add a few chunks of seed chocolate and incorporate them by pulsing. Hitting it with the dryer set on the “cool” setting will also expedite the process. Once it drops down to 81°F, reheat it again using the hot dryer with the processor running until it hits between 88 and 90°F. Your chocolate should now be ready to use.

Tempering Chocolate Using KitchenAid Precise Heat Mixing Bowl

FAQ

Can you temper chocolate in a stand mixer?

What is the easiest way to temper chocolate?

How do you temper chocolate using the table method?

What bowl is best for tempering chocolate?

How do you temper chocolate?

There are a number of chocolate tempering methods, but what follows is called seeding. You cheat by adding finely chopped, already tempered chocolate to a bowl of melted chocolate. Then you stir, and the tempered chocolate “seeds” the melted chocolate with the desirable cocoa butter crystal shape.

How long does tempered chocolate take to cook?

This can take around 3 minutes, depending on your microwave. Use an instant-read thermometer to get the temperature. Stir until the chocolate reaches 100°F; return the bowl to the microwave for 10-second bursts if it never reached 100°F. Add 4 ounces of finely chopped tempered chocolate and stir.

What is Chocolate tempering & how does it work?

Chocolate tempering is a process of melting and then cooling chocolate that gives the chocolate a hard, snappy, shiny finish. The process of heating and cooling melts the chocolate’s fat crystals and then rebuilds them. In a nutshell, you heat the chocolate to 110°F, cool it to 80°F, and then reheat it to 90°F.

Can you use tempered chocolate to make candy?

Tempered chocolate is wonderful to use when making homemade candy, such as truffles or peanut butter cups, or peppermint bark, because it maintains a nice smooth, shiny, and hard texture even at room temperature.