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Tempering Chocolate
Date December 11, 2011
Author creative

Tempering Chocolate

Untempered Chocolate

Untempered Chocolate

Tempering Chocolate

If you buy chocolate in bulk, and plan on using it for candy-making or dipping, it’s necessary to temper it. Have you ever bought a candy bar, and snapped of a piece to pop in your mouth? That snap occurs because the chocolate has been tempered.

Tempering refers to a process of heating and cooling chocolate to prepare it for dipping and enrobing. The tempering process ensures that the cocoa butter in chocolate hardens in a uniform crystal structure. Chocolate that is tempered has a smooth texture, a glossy shine and a pleasant “snap” when bitten or broken. Chocolate that is not tempered might be cloudy, gray, lumpy, and sticky at room temperature. Tempering chocolate can be accomplished at home with a chocolate or instant-read thermometer and a double-boiler. (about.com)

Chef Chuck Kerber

Cooksandeats.com

chuck@cooksandeats.com

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One Response to Tempering Chocolate

  1. This seems easy but doing it correctly would be tricky especially to a newbie. Your instruction is a great help.

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