At what temperature do you temper chocolate? and other questions from – Le Dolci
arrow-right cart chevron-down chevron-left chevron-right chevron-up close menu minus play plus search share user email pinterest facebook instagram snapchat tumblr twitter vimeo youtube subscribe dogecoin dwolla forbrugsforeningen litecoin amazon_payments american_express bitcoin cirrus discover fancy interac jcb master paypal stripe visa diners_club dankort maestro trash


Blog & News from Icing Sugar Towers

At what temperature do you temper chocolate? and other questions from our Chocolate Class at Le Dolci


At what temperature do you temper chocolate? and other questions from our Chocolate Class at Le Dolci


Questions from our students for our Chocolate Class teacher Chef Heather,
At what temperature do you temper chocolate? 

As for tempering temperatures, when chocolate is melted, we warm it up to between 45 and 50 degrees Celsius, then add "seeding" chocolate and cool the whole mixture down to a workable temperature of 30-31 degrees Celsius. 
Where is the best place to buy couverture chocolate in Toronto?
Some places to shop for couverture chocolate locally are the Costco Business Center in Scarborough, Flour Confections in Pickering, McCall's in Mississauga, Vanilla Food Company in Markham, or I've ordered it on Amazon before. 
When making the chocolate where do you get the cupcake liners? 
The small paper cups are just mini muffin/cupcake liners. They're sold in bulk at L&M, you can also get them at Bulk Barn, Michael's (in the baking and candy making section), Dollarama and the grocery store.
See you in our next class!