Yes, you can buy chocolate that's already tempered. Most grocery store chocolate bars and quality chocolate from supermarkets come professionally tempered. When purchasing from specialty chocolate shops or professional chocolatiers, you'll find high-quality brands that maintain their temper well. Proper handling and storage is essential to keep the chocolate in temper - staying below 90°F (32°C) for dark chocolate and slightly lower for milk and white varieties. The following tips will help you maintain that perfect shine and snap.
Most home bakers and confectioners don't realize that the chocolate bars in their local grocery store are already tempered. When you purchase quality chocolate from your supermarket, it has typically gone through a professional tempering process during manufacturing. This means you can use it directly for chocolate decorations, coatings, and other confectionery needs without additional tempering steps, as long as you handle it correctly.
Specialty chocolate shops and professional chocolatiers are excellent sources for already tempered chocolate that's specifically designed for confectionery work. These establishments often provide high-quality brands that maintain their temper particularly well and are perfect for detailed decorative work or coating truffles and other treats.
You'll find that these specialty suppliers typically offer detailed information about their tempering processes, ensuring you get the best possible product for your needs.
When melting chocolate that's already tempered, you'll need to be careful to maintain its crystalline structure. If you heat it too quickly or at too high a temperature, you can break the temper, requiring you to go through the entire tempering process again. To preserve the temper, use gentle heating methods and never exceed 90°F (32°C) for dark chocolate or slightly lower temperatures for milk and white varieties.
For those working on larger projects, bulk purchasing of tempered chocolate can be both convenient and cost-effective. Many local chocolatiers offer bulk quantities at competitive prices, making it easier to stock up for big baking projects or holiday treat-making.
When buying in bulk, make sure you have proper storage conditions to maintain the chocolate's temper until you're ready to use it.
The convenience of buying pre-tempered chocolate doesn't mean you can be careless with handling. Store your chocolate in a cool, dry place away from direct sunlight and strong odors. Avoid exposing it to temperature fluctuations, which can cause blooming - a whitish discoloration that indicates the temper has been compromised.
When working with tempered chocolate, use clean, dry tools and avoid introducing any water, which can cause the chocolate to seize.
Remember that while store-bought tempered chocolate is convenient, its success in your recipes still depends on proper handling techniques. By following these guidelines and choosing high-quality brands, you can achieve professional-looking results in your chocolate work without the need for additional tempering steps.
Conclusion
While you'll find "tempered" chocolate in stores, it's probably lost its temper faster than your aunt at Thanksgiving dinner. Your best bet is buying couverture chocolate discs or quality chocolate bars and tempering them yourself. Sure, it's extra work, but so is pretending to like your cousin's "experimental" chocolate desserts. Sometimes doing things the hard way is worth the effort.
More information:
Sweet Deals: Exploring the Benefits of Buying Bulk Chocolate