Tempering Chocolate (decorations)
Tempering chocolate is difficult because the chocolate needs to be between 86° - and 89° F otherwise it will not hold a shape or transfer long enough to be used as decoration.
MOP: Seeping
· Scale an amount of chocolate for tempering. Scale three times the amount of chocolate for a base. You want to use a chocolate that is high in cocoa and not in milk fats. The higher the percentage the better, using something that is 64% is ideal but you can go down to 54% and still have it work.
· Melt the larger portion of chocolate over a double broiler. Heat to 115°F.
· Remove from heat and temper in the smaller portion of chocolate a little bit at a time.
· Cool the chocolate to somewhere between 86°- and 89° F. If the temperature of the chocolate gets cooler then this then you will have to re heat and re temper the chocolate.
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