Tempering Chocolate Flashcards
What is temperature for the 1st melting stage when tempering chocolate?
45-50
Cooling/ seeding temp for dark choc
28/29
Reward to use for dark choco temp?
31/32
What are we doing when we temper chocolate?
- Melt out fat crystals
- Cool (unstable and stable will form)
- Rewarm to melt out unstable crystals
- Maintain temp for 31/32 (dark)
What temperature will unstable crystals start to form again in tempered chocolate?
29c
What is couverture chocolate?
High cocoa butter content above 32% (to 39%)
What is the seeding method?
Melting 2/3 chocolate over bain marie slowly (to prevent milk solids burning) to 45c. Then add 1/3 of chocolate and stir to agitate and speed up cooling to 28c. Reheat to 31/32
What re the three methods of tempering chocolate?
Marble slab, seeding, gentle melting
What is bloom?
When cocoa fat separates out from chocolate and creates a dull grey coating
How to keep chocolate in temper?
Gentle stirring, hot water/ blow torch nearby
