Chocolate Tempering
Chocoretto!!! Osihi desune..I am already drooling by thinking of chocolate.
Who can avoid chocolate dessert? No one can refuse chocolate.
Chocolate cake..
Chocolate mousse..
Chocolate truffle..
Chocolate brownies..
The most crucial part in making a high quality of chocolate dessert, such as truffle or dipped dessert, is chocolate tempering. Chocolate tempering is a method of increasing the shine and durability of chocolate couverture.
However, you don't have to temper the chocolate if you are baking or going to consume the melted chocolate immediately. A high quality tempered chocolate will give you the finest snap and sheen. But, if you don't want deal the hassle of tempering, you can just use untempered chocolate.
The temperature at which well-tempered chocolate melts is much higher than untempered chocolate because the fatty acid crystals in tempered chocolate are locked together tightly—it takes a higher temperature to pull them apart.
Dark Chocolate: 46 – 60° C
Milk Chocolate: 40 – 45° C
White Chocolate: 35 – 40° C
Note: be very careful as the high milk and sugar content in white chocolate will cause it to burn easily.
Two classic ways of tempering chocolate are:
a) using tempering stone
Traditionally, chocolate is tempered by pouring some of it on a tempering stone and worked into a "mush" as it cools. It results in the most glossy, crisp chocolate that will set with the most reliability and is recommended for the most demanding chocolate work. Before using, make sure the surface is a cold, clean and dry. If necessary, cool it by wiping with cold water and then dry it thoroughly, as tiny beads of water left on surface will cause the chocolate to seize.1
An example of using tempering stone: https://www.youtube.com/watch?v=OMjU9Nnz_oQ
b) "ice cube" method
The melted chocolate is cooled by "seeding" or mixing in discs or wafers of solid chocolate because they are at a cooler room temperature of 68 to 70°F. The molten cocoa butter also does a kind of follow-the-leader and arranges itself after the fashion of the "seeds", which are already tempered by the manufacturer. Then, reheat the chocolate in double boiler so it will harden with a perfect consistency. When it reaches the desired temperature, the chocolate is now tempered. Test the temperature by placing a dab just below the lower lip. It should feel just warmer than warm milk.1
An example of "ice cube" method: https://www.youtube.com/watch?v=6q2FLl3rXP4
References:
1. http://www.chocoley.com/resources/about-tempering-chocolate
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