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tempering chocolate

post #1 of 5
Thread Starter 
today i tempered chocolate to try to make my own chocolate covered gummy bears (i love them).

i first melted the chocolate (chocolate chips... i know most people use highest quality... i'm cheap :D ) using a double boiler (bain-marie)... i heated it to 105 F then i took it off the heat and added a chunk of tempered chocolate and stirred and waited till the mixture reached 92 F to start coating my gummy bears.

The sheen was just right but i found the chocolate coating way too thick so i only dipped them rather then completly covering them in chocolate... my question is can i add cream to make my choclate tempered coating easier to work with... would cream ruin it... also when should i add the cream at the very start?
post #2 of 5


I f you add cream to choclate you will make Ganache, it is used for icing cakes and cookies.
any questions about choclate can best be sumed up here Cook's Thesaurus: Chocolate

choclate chip should never be used for coating as they hold their shape when you microwave them , not enough cocobutter . tempered chocolate is when you have the chocolate at 86 to 89 degrees higher tempeture the chocolate will not set.
post #3 of 5
Thread Starter 
thank you

but do yu have any suggestions on how to make tempered chocolate more liquidy.... so that it will conform to the shape that is being coated
post #4 of 5
the only way to thin it would be to use cocoa butter. but instead of all that, use a better quality chocolate like callebeaut you will be much happier with the results and an average quality callebeaut doesn't cost too much more per 100gm then bakers or chips.
post #5 of 5
Thread Starter 
I will try that chocolate
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