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Tempering Ruby Chocolate
Does tempering Ruby chocolate according to the tempering principle of milk chocolate work best?
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2 Replies
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Yes, Ruby chocolate should be tempered in a similar way to milk chocolate. Both types of chocolate have a significant cocoa butter content and behave quite similarly during the tempering process. Here are the basic steps to temper Ruby chocolate, which are comparable to those for milk chocolate:
Melt the chocolate: Heat the Ruby chocolate to reach a temperature between 40-45°C. This is the point where all the chocolate is completely melted, and the unstable fat crystals are eliminated.
Cool the chocolate: Cool the chocolate down to about 27-28°C. This initial cooling allows stable cocoa butter crystals to form, which is crucial for achieving a good shine and a crisp texture.
Reheat the chocolate: Gently reheat the chocolate to a working temperature of 29-30°C. At this point, the chocolate will be ready to use, maintaining stable crystals and preventing it from becoming dull or melting easily at room temperature.
The process is very similar to that of milk chocolate, but it’s important to be mindful of the specific temperatures, as they can vary slightly. Using an accurate thermometer is key to successful tempering.
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