What are the best tips for temperating chocolate?
One of the first tips that a person should consider is to pay attention to how it is stored, as storage can affect how well the chocolate can be alleviated. Chocolate is sensitive to heat and temperatures must be carefully monitored and with this a chocolate thermometer or conventional kitchen thermometer can help. High humidity can negatively affect the temperament process, as moisture can cause chocolate to behave. The thickness of the tempered chocolate can also change the appearance of the final product. The use of a marble plate that helps to cool down the molten chocolate can also help in the temperament process, even if it is not necessary.
As chocolate is stored, it is important when it plans to alleviate it. The refrigerators are too cold to store chocolate; The ideal temperature will be reduced to a narrow range of 55 ° to 60 ° Fahrenheit (13 ° to 15 ° C) in a cold, dry dark place. It should be wrapped in foil and plastic.
Therefore, it should be held far from the strong odors that maybe absorbed by chocolate and spoils it. If storage conditions are perfect, white and milk chocolate will remain fresh to eight months, while dark or unsweetened chocolate remains fresh up to 10 years. Chocolate, which is not properly stored, can develop gray white spots called fat flowers or harsh spots called sugar flowers that disappear by temperament but can affect the production of candies.
It is best to work at a room temperature, approximately 68 ° to 70 and DEG F (20 ° -22 ° C) in the temperament of chocolate. Moisture is also an important aspect in the temperament of chocolate. The relative humidity of the room in which tempestation will be performed should be 50 percent or lower. The lower the humidity, the better the temperament process will work.
moisture is the enemy in the temperament of chocolate. A small amount of water is sufficient to cause Chocolate to seize that destroys the temperament process. Used everythingIt should be dry, including chocolate. Condensation is formed on chocolate, which is more than 17 ° F (10 ° C) cooler than the room as soon as it is exposed to warmer temperatures. The surface humidity should not be allowed to settle on chocolate.
The melting temperature of 109 ° F (43 ° C) will allow most chocolate species to alleviate perfectly, although some manufacturers recommend higher melting temperatures when tempered. Temperatures above 130 ° F (54 ° C) will cause chocolate to burn or entertain. Tempered chocolate should be held at 85 ° to 88 and Deg F (29 ° -31 ° C) to use it. When the time comes to let the chocolate cool down, it can remain in a bowl in which it has been melted if a person stirring liquid when cooling. It can also be poured on a marble plate or a lively stone and mixed or scraped around the surface until it is cold.
In the tempesting of the chocopoce attention should be paid to its viscosity. Chocolate that is a cold creates a thin coating while thickChocolate creates a strong coating. If the chocolate is too strong, then the addition of cocoa butter will thin it. Adding another chocolate will help thicken it if it is too thin.