 
Baking Tips can help you be the Very Best Baker that you can be!
Whether they are official NESTLÉ tips from professional bakers, or submitted tips, from other Very Best Bakers, you can be sure to find something that applies to your baking
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Methods For Maintaining The Temper In Chocolate
Method 1 (Preferred Method): Add small amounts of melted, untempered chocolate (held at 95º F to 100º F.) from your reserved supply to the tempered chocolate from time to time. This will also maintain the proper temperature and fluidity of the tempered chocolate.
Method 2: Place the bowl of tempered chocolate in a warm water bath. The water temperature must not exceed the maximum temperature for the type of chocolate being used by more than 2 degrees.
Method 3: Warm the bowl of tempered chocolate under the rays of an infrared heating lamp each time it begins to cool. Stir frequently.
[note: Methods 2 and 3 should be used for short periods only. After about 1 hour, the tempered chocolate will become increasingly thick and unmanageable.]
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Testing The Temper Of Your Chocolate
- Always test the temper of your chocolate before you start molding or dipping. - To test, spread a dab of your tempered chocolate on a small piece of waxed paper or foil. - Within about 5 minutes (in a cool room), the chocolate should harden and take on a semi-shiny gloss. When it is broken, you should clearly hear a 'snap". - If this test fails the first time, cool the chocolate 1 or 2 degrees and repeat the test. - If it continues to fail, warm the chocolate to 120º F and repeat the cooling (tempering) process.
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Make Clean-up Easier
When baking brownies and bars, lining the pan with heavy-duty aluminum foil makes them easier to remove from the pan. Cool completely, then lift out and peel the foil away. Using foil makes the pan easier to clean.
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Seizing
The lumpiness or hardening of the chocolate which causes it not to melt properly. This is usually a result of moisture being introduced to the chocolate in some way (e.g., a wet spoon or steam from a double boiler).
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