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tempering chocolate
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why temper? |
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If you want to make chocolate candies or dipped fruit that has that shiny, crisp surface you will need to temper the chocolate. Tempering returns the cocoa butter crystals to suspension and will give you the luxurious effect that you are looking for. |
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quick facts: |
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the directions: |
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tip and tricks |
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Is chocolate an aphrodisiac? Well, chocolate is very complex and when you consume it, phenylethylamine and serotonin are released into the system. These two chemicals are naturally occuring in the body and are produced by the brain when we are happy or aroused. But chocolate actually contains very little of either compound. So the effects are extremely mild at best. |
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materials:
a double boiler
a candy thermometer that registers low temperatures
rubber spatula
chocolate (white, milk, or dark)
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one
Melt 2/3 of your chocolate in a double boiler over hot water until it reaches a temperature of 113 degrees F.
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Carob can be used as a substitute for those unfortunate souls who are allergic to chocolate. The flavor is vaguely similar. Carob seeds were originally used to weigh gold, hence the term carat (the arabic term for bean pod). In recipes it can be used measure for measure in place of cocoa. |
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two
Remove the top part of the double boiler and place it on a towel on the counter. Add the remaining 1/3 of the chocolate and beat until smooth.
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three
Allow the mixture to cool to :
88 degrees for semisweet chocolate
84 degrees for milk chocolate
82 degrees for white chocolate.
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four
The chocolate should be smooth and glossy. Keep the chocolate at the above temperature while you pour your candies or dip your fruit.
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