Learning Objective: Tempering advice from a working chocolatier's perspective
Tales From the Frontlines: The Tempering Dance
by Rachel Sawatzky, CocoaNymph
Welcome to the world of the chocolate tempering dance! I’m here to tell you about tempering from my experience, in hopes of making it a little more clear for you.
Prior to taking the Ecole Chocolat Course, I began tempering with the help of a recipe book. I was confused. I would melt the chocolate to the right temperature in the mocrowave or over a bain marie, let the bowl of chocolate sit on the counter to cool to the right temperature and then, when I dipped my chocolates, they would be streaky with bloom.
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Learning Objective: Understand how to temper using the seeding method
Temper by seed (chunk or injection method)
In this tempering technique, we need to ensure that pre-crystallization occurs by adding a small percent of solid tempered chocolate to a pan of melted chocolate—a process called "seeding." As long as the chocolate bits are continually being mixed into the melted chocolate, pre-crystallization occurs because cocoa butter fatty acids will solidify onto any seed crystal that is present, producing the desired stable V form.
In this process you can use either pistoles or grated bits of TEMPERED chocolate as your "seed"—untempered chocolate will not work as seed since it doesn't contain Form V crystals.
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Learning Objective: Understand the process of tabliering or hand tempering
Tabliering (hand tempering or mush method)
Tempering lays the foundation for success in any chocolate process. It ensures that the cocoa butter fatty acids are in the V form (see "About the V-Form" lecture in this Module) and that the chocolate will harden correctly with shine and color. This is the preferred method used by experienced professionals because, if done properly, the temper of the chocolate will be perfectly crystallized.
Chocolatiers and chocolate makers have used the tabliering method to temper chocolates since "eating" chocolate was first produced. By literally using their hands to feel when the chocolate is ready to use, professionals over the centuries have produced exquisite products. Now, most chocolatiers and chocolate makers rely on tempering machines for most of their chocolate products but some still dip certain items by hand for a more traditional look. Also, some artisan chocolatiers use this method to introduce the first seed into their holding kettles or enrobers.
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Learning Objective: Have an understanding of the type of tempering machines and how they work
Overview of the types of tempering machines available
What tempering machine to buy is pretty much the most important decision for a chocolatier to make when buying equipment for the laboratory. So we wanted to address this first before we make you smarter about tempering machines in general.
The best tempering machine for your business
All tempering machines temper chocolate perfectly if used correctly - there are no good, bad or better brands or models. Please do not ask us to give you a recommendation on a particular model or brand as we don't recommend or sell any products or equipment to our students.
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This article has been reprinted with permission from the publisher
The right structure makes for that melt-in-the-mouth sensation
When it comes to the crunch, some chocolates simply taste better than others. But researchers are just beginning to understand that the taste depends on which crystalline forms predominate as the chocolate cools in the factory. Some of these crystalline forms are not very palatable – others are sensational. The British chocolate manufacturer Cadbury is helping to finance the research.
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Learning Objective: Understand in more detail what exactly happens during the tempering process
White Paper: Chocolate Tempering
We can never know too much about the chemistry of tempering. Here is an interesting presentation on Chocolate Tempering by Kevin Smith, given at the 2006 Confectionery Manufacturing Expo, Brussels, Belgium.
Chocolate Tempering
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Learning Objective: Understanding why chocolate containing cocoa butter needs to go through the tempering process EACH TIME it is melted
The crystallization of cocoa butter
Main Entry: cocoa butter Function: noun, Date: 1872
: a pale vegetable fat with a low melting point obtained from cacao beans
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