Table Of Contents
What’s chocolate tempering?
Tempering is a way used primarily in chocolate making for the manufacture of Easter goodies, beggars, and even Easter eggs. It takes place in three phases: melting chocolate, pre-crystallization and crystallization. This technique makes the chocolate brighter, simpler to prove, and prolongs shelf life.
Which goodies to decide on for tempering?
If you wish to mood your chocolate, it’s good to use couverture chocolate, richer in cocoa butter, than the standard pastry chocolate. It could actually simply be discovered within the ranges of the 2 main manufacturers specializing in pastry chocolate, specifically Valrhona and Cacao Barry.
We are able to additionally flip to Mycryo, which is cocoa butter powder that you just simply want to include into your typical chocolate. Facet amount, it’s vital so as to add 1% of cocoa butter powder in comparison with the full amount of chocolate (for 1kg, we are going to add 10g), to hold out the tempering.
It’s also not inconceivable to make use of conventional pastry chocolate, however it is going to be way more difficult to work with and the outcome can be much less shiny and extra brittle.
Learn how to mood chocolate?
To acquire a shiny, easy and crisp chocolate, you’ll have to play a curler coaster in temperature with the chocolate. It should first be melted and introduced as much as a primary temperature earlier than bringing it all the way down to a sure temperature. That is referred to as pre-crystallization. Then the temperature of the chocolate is raised to a really exact temperature: it’s crystallization. To completely grasp the steps, using a probe thermometer is important. As well as, relying on the kind of chocolate chosen (darkish, milk, dulcey or white), the temperatures should not the identical.
Tempering step-by-step
We begin by melting the chocolate in a bowl in a bain-marie. You too can use the microwave for tempering chocolate, however watch out to not exceed the indicated temperature.
For darkish chocolate, the melting temperature is between 50-55 ° C. The pre-crystallization is between 28-29 ° C. And crystallization, between 31-32 ° C.
For milk chocolate, the melting temperature is between 45-50 ° C. Pre-crystallization is between 27-28 ° C. And crystallization, between 30-31 ° C.
For dulcey chocolate, the melting temperature is between 45-48 ° C. The pre-crystallization is between 26-27 ° C. And crystallization, between 28-29 ° C.
For white chocolate, the melting temperature is 40 ° C. The pre-crystallization is between 26-27 ° C. And crystallization, between 28-29 ° C.
As soon as the melting temperature has been reached, the cul de poule is positioned in a container of chilly water to decrease the temperature whereas monitoring with the probe. When the chocolate has reached the pre-crystallization temperature, the bowl is once more positioned on the water tub till the crystallization temperature is obtained.
To know if the chocolate is tempered, simply take a look at it. We dip the tip of a spatula within the preparation and wait till the chocolate freezes. If the chocolate is easy and glossy, the tempering is profitable. If white mottling seems, it signifies that the crystallization temperature has been exceeded. We must begin tempering once more. The excellent news is that you should use the identical chocolate as many instances as wanted. As soon as the chocolate is prepared, it needs to be used instantly to maintain it on the proper temperature.
