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post #1 of 2
Thread Starter 

Can somebody explain it with simple words...all i hear is


"Temper the chocolate so you can melt the 2 different fats in it, it will give its caracteristic shine and wont melt as easy.."


sorry about the stupid post but i keep getting confused with this tempering method. at different temperatures with different chocolates.

post #2 of 2

Where on earth did that crap come from?


Two different fats?


There is only one: Cocoa butter.  If there's another, it's some kind of wierd stuff that doesn't deserve to be called chocolate.


Tempering, more correctly called pre-crystalization, is done with temperature.  For dark chocolates, melt at 45-50 celcius, then add in about 10% fresh couveture either chopped or in coin form, you want to bring the temp down to around 28-29 Celcius.  Now gently warm up to 32Celcius and keep it there, this is the ideal working temp for dark chocolate.  For milk and white chocoaltes, 30-31 is the working temp. 


You can find a good thermomter for this in your medicine cabinet, it's in the right working range of temperatures.


Water is the big enemy of chocolate, a few drops of any liquid in your melted chocolate, and it will sieze up like cement.  Never keep chocolate in the fridge either, or you will get condensation on it, and when this dries, you'll get an icky white crust on it.


Hope this helps

...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
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