Chocolate and Tempering
Chocolate and Tempering:
Tempering chocolate is creating stable crystals in cocoa butter by controlling the heating and cooling temperatures. If done properly, the cocoa butter should set up quickly (3 minutes), and be smooth, shiny and create a good mouthfeel. The controlled heating and cooling temperatures are as follows:
Chefs Notes:
Good quality chocolate for tempering is a minimum of 30% cocoa butter. This is referred to as the coventure, which translates to; “to cover” in French. 30% Cocoa butter is called coventure because of it’s perfectly smooth consistency when melted, making it good for “covering.” Any cocoa butter from 22%- 25% is considered to be your “regular” chocolate you would find in say a Hershey bar.
The two ways you may potentially have problems while tempering are fat bloom and sugar bloom. Fat bloom is a separation of fat in the cocoa butter. This will cause grey or off white streaks on your chocolate. To avoid this be sure to properly heat and cool your chocolate, the separation occurs if chocolate is held and improper temperatures. Sugar bloom is when the water in the chocolate evaporates to the top and then crystallizes. This happens when chocolate is hot and then immediately cold, especially when done repeatedly. Sugar bloom results in a grainy end texture.
Tempered chocolate is usually used as a garnish on a completed dish. Using cocoa butter the tempered chocolate can be colored to add visuals as well. Properly tempered chocolate could add some texture as well, because of its light crunch when you bite it.
Chocolate should be stored at 60-65F. Do not keep in the fridge but in a “cool” area.
From my kitchen to yours,
MallaryMade
Tempering chocolate is creating stable crystals in cocoa butter by controlling the heating and cooling temperatures. If done properly, the cocoa butter should set up quickly (3 minutes), and be smooth, shiny and create a good mouthfeel. The controlled heating and cooling temperatures are as follows:
Chefs Notes:
Good quality chocolate for tempering is a minimum of 30% cocoa butter. This is referred to as the coventure, which translates to; “to cover” in French. 30% Cocoa butter is called coventure because of it’s perfectly smooth consistency when melted, making it good for “covering.” Any cocoa butter from 22%- 25% is considered to be your “regular” chocolate you would find in say a Hershey bar.
The two ways you may potentially have problems while tempering are fat bloom and sugar bloom. Fat bloom is a separation of fat in the cocoa butter. This will cause grey or off white streaks on your chocolate. To avoid this be sure to properly heat and cool your chocolate, the separation occurs if chocolate is held and improper temperatures. Sugar bloom is when the water in the chocolate evaporates to the top and then crystallizes. This happens when chocolate is hot and then immediately cold, especially when done repeatedly. Sugar bloom results in a grainy end texture. Tempered chocolate is usually used as a garnish on a completed dish. Using cocoa butter the tempered chocolate can be colored to add visuals as well. Properly tempered chocolate could add some texture as well, because of its light crunch when you bite it.
Chocolate should be stored at 60-65F. Do not keep in the fridge but in a “cool” area.
From my kitchen to yours,
MallaryMade
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