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Sous Vide Tempered Chocolate Recipe

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Written by Chef Alych Padro
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This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

This tempered chocolate can be used for a host of different dessert applications, including our Sous Vide Chocolate Canelés.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

Sous Vide Tempered Chocolate Recipe

  • Published: March 22, 2023
  • By Chef Alych Padro
  • Prep Time: 5 Minutes
  • Total Time: 45 Minutes
  • Cooks: 118.40°F (48°C) for 15 minutes, 78.8°F (26°C) for 15 minutes, 86°F (30°C) for 10 minutes
  • Serves: 10

Ingredients for Sous Vide Tempered Chocolate

    200g Guayaquil 64%
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Cooking Instructions for Sous Vide Tempered Chocolate

Place chocolate in a sous-vide pouch and seal.

Place in a water bath with circulator set to 48°C for 15 minutes, agitating every few minutes.

Lower temperature to 26°C, using ice if needed to help chill. Continue to cook chocolate for

another 15 minutes.

Then, increase water to 30°C and cook for another 10 minutes.

The chocolate is now tempered and can be transferred to sheets of acetate or marble to create chocolate decorations.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

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