How to Temper Chocolate

The most important consideration


while tempering chocolate is to


have control of the temperature of


the melting chocolate. This is


best accomplished with the use of


a double boiler, a simple double


boiler can be made by placing a


bowl onto a pan, using about ½


inch or water in the bottom of the


pan allows you to melt the


chocolate.


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Bring the water to a boil, if you


are melting a small amount of


chocolate you can remove the pan


from the heat at this time and the


heat from the water will melt the


chocolate in the bowl. If you are


melting a large quantity of


chocolate, reduce the heat to


simmer. Place the bowl of


chocolate on top of the pan and


stir with a silicone spatula until


it melts.


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Removing the bowl from the pan


allows you to slow the heating


process and replacing it will


introduce more heat as needed.


A crystal structure forms when the


cocoa butter in chocolate is


melted and then cooled, returning


to a solid form. The structure it


takes on depends on the


temperature it was at when the


crystals were formed. Allowing


chocolate to cool on its own may


cause the crystals to be loose,


causing the chocolate to be dull,


soft, malleable and greasy to the


touch. It is better to maintain a


temperature of 88 degrees F


allowing the cocoa butter to form


a dense structure. Holding this


temperature while stirring allows


these crystals to form providing


seed crystals to form in the


chocolate. With enough of these


seeds when the chocolate is


finally allowed to cool it will


harden properly having a slight


sheen and snap when it is broken,


when stored properly at a cool


room temperature it will keep for


months.


The seed method of tempering


chocolate is the easiest, and


doesnt require a marble slab!


Because most of the chocolate now


available is tempered we can use a


piece of this to provide seed


crystals to temper our chocolate.


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When the chocolate has reached a


temperature of 105 degrees F


remove it from the heat, add a


piece of un-melted chocolate to


provide the necessary seed


crystals. Stir until the


chocolate comes within the


tempering range, 88-90 degrees F;


maintain this temperature until


the chocolate is ready for use.


Thank you,


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About The Author, Carmen Sandago
C. SanDago used to be an office and motel cleaner earning minimum wage on a contract by contract basis, working very hard to make ends meet. Being forced to stay at home after her baby, she says it was like a "visit from an angel"... She had to find a way to earn a living from home... with no pedigree, a high school dropout it was like a live changing event! Today she makes in excess of $80,000 a month and enjoys an extraordinary life! She considers herself extremely fortunate to have found the right business to give her such break in life!