28
May
We can drop chocolate temperature to 30 degC as specified in many discussions but the liquor becomes very thick un-workable prone to solidification. Add 4oz of unmelted coins to the fluid chocolate stir until all pieces are melted and the temperature of the chocolate has reduced to 89F or 86F depending on which chocolate you are working with.
Then the chocolate is slightly reheated kept at 32-33 degC molded.
Keeping chocolate in temper. Take the chocolates temperature. For bittersweet or semisweet chocolate your goal is 122F50C For milk or white chocolate your goal is 105F40C Two important things to avoid. And getting any water in the chocolate simmering water.
Then the chocolate is slightly reheated kept at 32-33 degC molded. We can drop chocolate temperature to 30 degC as specified in many discussions but the liquor becomes very thick un-workable prone to solidification. Reheating keeping it at 32 degC for the molding process also becomes impossible.
We are happy with our chocolates for now. When chocolate is kept at a consistent temperature below 70F ideally between 65 and 68F and at a humidity of less than 55 the emulsion of cocoa solids and cocoa butter will stay stable for months. But even in a cool dry place.
Remember that cocoa butter the vegetable fat in chocolate picks up the smell of whatevers around it. The Shortcut Method To use this method chop one pound of tempered semisweet chocolate in coarse chunks. Microwave it at 50 power for 3 minutes stopping every 30 to 45 seconds to stir the chocolate with a rubber spatula.
Remove the chocolate when 23 of it has melted and stir the chocolate until the remaining chunks are fully melted. How to temper chocolate with sous vide. Because of its temperature precision and the ability to temper even small amounts of chocolate sous vide is a valid option for tempering chocolate.
The first step in tempering chocolate is heating the chocolate to 115F 46C to melt all six forms of crystals. To keep the chocolate truly raw dont heat it over 108F 42C. Up to 8 cash back Tempering Chocolate Method 1.
Grate or chop the desired amount of chocolate. Place two-thirds of the chocolate in the top pan of a double boiler. Heat over hot but not boiling water stirring constantly until chocolate reaches 110115F.
An Overview Melt your chocolate in a double boiler until the chocolate is at least 105 F. Pour about 23 into another bowl. Set the other 13 to the side and keep it warm.
The chocolate must not exceed 113F. Remove the chocolate from the microwave and continue stirring. Add 4oz of unmelted coins to the fluid chocolate stir until all pieces are melted and the temperature of the chocolate has reduced to 89F or 86F depending on which chocolate you are working with.
While its technically possible to temper chocolate by heating it to the higher temperature and then cooling and holding it at the final temper temperature the crystals take a long time to form. Fill a heatproof bowl with 200g of dark chocolate over simmering water make sure your water doesnt touch the bowl Melt the chocolate until it reaches 48C Remove the chocolate from the heat and add in the remaining 100g of dark chocolate. Mix thoroughly until combined.