Tempering Chocolate
Working
with Chocolate
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What is tempered chocolate?
Tempering
chocolate is basically a controlled lowering and raising of the
chocolate's temperature, which will stabilize the fat crystals in the
cocoa butter which will produce a shiny glossy looking chocolate when
it hardens.
Chocolate which has been tempered shrinks slightly when cooled so it is
ideal for using in chocolate candy molds as it is easily removed.
How
to Temper Chocolate
Place 450g (1 lb) finely chopped chocolate into a heatproof bowl and
place on top of a pot of simmering water (don't let the bottom of the
bowl sit in the water)
Stir from time to time until melted, stop when the chocolate tempeature
has reached 37C (100F) on a candy thermometer.
Remove from the heat and place in a cool place (or use a fan to cool
the chocolate).
Stir occasionally scraping the sides when the temperature has reached
30C (88F) it is ready to be used.
To keep the correct temperature when working with it place it back on
the pot of hot water. Stir occassionally to prevent it from
hardening
around the edges.
|
Jacques
Torres shows how to melt and temper chocolate.
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Properly tempered chocolate will give your chocolates a professional
finish which is shiny and snaps when broken or bitten into.
Chocolate that is out of temper will be dry and
chalky and dull with a grey discoloration (bloom).
When do I use
tempered chocolate?
Tempered
chocolate is use to make chocolate curls, chocolate fans, chocolate
cigarettes, chocolate filigree, chocolate candy, dipping and other
decorations.
It is not necessary to temper chocolate for a batter or when making
modeling chocolate (plastic chocolate).
