Correct is a process that has been around for centuries. It is a method of preparing chocolate that involves heating and cooling the chocolate to specific atures, so that the cocoa butter in the chocolate is properly distributed and the chocolate is shiny and smooth when it sets. Tempering chocolate is important for any chocolate recipe that requires the chocolate to be molded, dipped, or used as a coating.

To begin, you will need to gather your supplies. You will need a candy thermometer, a heat-proof bowl, a spatula, and chocolate. Make sure the chocolate you choose is high-quality chocolate that contains cocoa butter. Do not use chocolate chips or candy melts as they do not contain enough cocoa butter.

The first step in tempering chocolate is to chop the chocolate into small, uniform pieces. This will help the chocolate to melt evenly. Then, set up a double boiler by placing a heat-proof bowl on top of a pot of simmering water. Make sure the bottom of the bowl does not touch the water.

Once the chocolate has melted, use a candy thermometer to monitor the temperature. The temperature should be around 115°F for dark chocolate and 110°F for milk and white chocolate. This is called the “melting point”. Once the chocolate has reached this temperature, remove it from the heat and wipe the bottom of the bowl to remove any condensation.

Next, it is time to “seed” the chocolate. This means adding solid chocolate to the melted chocolate to help it cool down and stabilize. Start by adding about a third of the chopped chocolate to the melted chocolate and stir until it is completely melted. Then, add another third of the chopped chocolate and stir until it is melted. Finally, add the remaining chopped chocolate and stir until it is completely melted. The temperature of the chocolate should now be around 86°F for dark chocolate and 82°F for milk and white chocolate.

Now is when you need to “test” the chocolate. Dip the end of a spatula into the chocolate and set it on the counter. It should start to set almost immediately and be shiny and smooth in appearance. If the chocolate is streaky or dull, it may not be correctly and will need to be reseeded. If this is the case, microwave the chocolate for 5 seconds at a time until it is melted again and add more solid chocolate until it reaches the correct temper.

Once you have tested the chocolate and it is properly tempered, it is ready to be used in your recipe. If you are dipping items in the chocolate, make sure they are completely dry and free from any moisture. The chocolate will set quickly, so work quickly to cover the items in chocolate before it hardens. If you are molding the chocolate, pour it into the mold and tap it gently on the counter to remove any air bubbles.

In conclusion, tempering chocolate is a simple process that can be done at home with the right tools and ingredients. Properly tempered chocolate will be shiny, smooth, and have a snap when broken. It is important to use high-quality chocolate and to monitor the temperature throughout the process. With a little practice, anyone can become a master at tempering chocolate and use it in all of their favorite chocolate .

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