What is the tempered chocolate?
Tempered chocolate is chocolate that has been heated and specially cooled to form an accurate crystal structure. Most of the chocolate for sale is alleviated and can be recognized by a shiny appearance and a pleasant "rupture" when it is broken or bitten. In general, a home cook does not have to alleviate chocolate if it does not produce chocolate and most chefs use a machine for temperament of chocolate. It is possible to manually alleviate chocolate, but the process is careful. Hardy chocolate is less likely to develop unsightly flowers due to exposure to excessive cold or heat. It also has an attractive shine and a unique structure. Chocolate, which has not been tempered, is almost chewing, rather than sharp. Timed chocolate and sweets with it simply taste better.
The chocolate structure is created by cocoa butter -chocolate. When the chocolate melts and then is allowed to solidify, cocoa butter forms a distinctive crystal structure. By maintaining at a certain temperature as it cools, the structure will beUra radically different and creates tempered chocolate. Temping is a two -stage process that involves melting the chocolate down and then holds it at the set temperature while cooling and processing it.
chocolate can lose its temperament, and therefore cooks the chocolate retamer to create chocolate sweets such as dipped fruit and filled chocolate. Using a lively machine, tempered chocolate is very easy. The chocolate is broken and melted before the pieces of seeds are mixed. The mixture is maintained at the correct temperature electronically and is ready for use.
Manually produce tempered chocolate, start by breaking chocolate into pieces and heating in the adojece boiler, until it is drunk, it will allow it to exceed 133 degrees Fahrenheit (45 degrees Celsius). Then undress the chocolate from the boiler, mix a few pieces of "seeds" of chocolate and keep the chocolate inWarm using a hot pad while mixing it so that it cannot solidify. If you do not have a hot pad, immerse the chocolate in and out of the double boiler. For dark chocolate, hold the temperature at approximately 88 ° Fahrenheit (31 ° Celsius). Milk chocolate should be maintained at 86 ° Fahrenheit (30 ° Celsius), while white chocolate prefers 80 ° Fahrenheit (27 ° Celsius). Test the temperament by layout of a thin layer of chocolate on a flat surface and cooling. It should be dry, hard and shiny. If this is not the case, re -re -chocolate.
Tempered chocolate can be used to make various candies and chocolate desserts. In all cases, you must work with chocolate while it is warm and molten. If the chocolate cools down and solidifies, again. Timed altaje chocolate favors to be maintained completely dry and even a small addition of water causes chocolate to coagulate and "entertain", which will be unnecessary for chocolate candies.