Method for manual tempering dark chocolate containing a liquid natural sweetener

Abstract

The present invention relates to a method for manual tempering dark chocolate containing a liquid natural sweetener, comprising heating a mixture of cocoa butter and cocoa mass in a water bath, cooling the cocoa mixture, and reheating the mixture. According to the invention, the cocoa mixture is prepared in a metal container in a ratio of 1 to 1.5 parts cocoa butter to 4 parts cocoa mass and, while stirring continuously, is heated to a temperature of 42 degrees Celsius in a water bath. Next, the cocoa mixture is cooled by adding agave syrup, maple syrup, or coconut nectar syrup to the melted cocoa mixture, with the added syrup at room temperature (approximately 20 degrees Celsius) and in an amount ranging from 25 to 33 weight percent of the melted cocoa mixture. The resulting chocolate mixture is homogenized and cooled by continuous stirring until it reaches a temperature of 30.3 degrees Celsius. The chocolate mixture is then reheated in a water bath until it reaches a temperature of 32 degrees Celsius.