Temper chocolate the right way

posted Apr 15, 2014, 6:16 AM by Unknown user   [ updated Apr 15, 2014, 6:16 AM by Unknown user ]
Tempered chocolate is smooth, with a glossy finish and sleek edge. If you're making dipped or molded chocolates, the chocolate will need to be tempered so that it acts properly and creates products that are both tasty and beautiful. To temper make sure to: 
-Chop your chocolate
-Melt most of your chocolate but leave some for later
-Boil some water and create a double boiler with your chocolate
-If tempering regular chocolate, bring up to a temperature of 46°c 
-If tempering dark chocolate, bring up to a temperature of 43°c (as it burns easily)
-Add the left over chucks you set aside for later
-Cool the chocolate and let it rest
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