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Tempering Chocolate

post #1 of 5
7/11/08 at 11:43pm
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Does coco butter percentage in chocolate make a difference when tempering chocolate? I was using nestle toll house chocolate to make choc bars and it did not seem to melt properly and became pasty and mealy glob and had to add creme to give it a syrup consistancy that i wanted. But the choc didnt
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post #2 of 5
7/12/08 at 3:31am

Chocolate Couveture

The chocolate that needs to be tempered is Couveture because it is cocoa mass, cocoa butter, sugar.
Toll house chips are made to melt in cookies, not so much for enrobing.
If you want to use chips for glazing, add veg oil or shortening.
Adding cream will make the chocolate a Ganach, which can be used as a filling or glaze.
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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post #3 of 5
7/12/08 at 7:41pm
Chocolate chips have an additive in the chocolate which is designed to help it hold its shape when melted in cookie dough. This generally makes them unsuitable for most other uses.

Any chocolate can be tempered, but M Brown is correct that the quality chocolate designed for use in dipped or coated products is Couverture which melts smoothly and is glossy (and requires tempering). Couverture usually contains a minimum of 32% cocoa butter which enables it to form a thinner coating compared to "covering chocolate" "cooking chocolate" or "confectionary coating"

Hope this helped.
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post #4 of 5
7/12/08 at 7:43pm
One other comment. Usually when chocolate becomes pasty or mealy it has become too hot and is now "burnt". It may not smell or taste that way, but the texture is impossible to fix.
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post #5 of 5
8/11/08 at 6:20pm
when you do things like molding or dipping stuff in chocolate, do NOT use chips. Better to use bar chocolates. They may not be labeled as such, but high cocoa % bar chocolates is similar to couveture. Look for brands like Etienne Guittard, Scharffenberger, or those Swiss chocolates with a % on the label. Look for things that are 60-70% cocoa.
These sorts of chocolates are actually easier for beginners to use, compared to things like Hershey's Special Dark, due to their higher % of cocoa butter.
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