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Tempering Chocolate above its recommended temperature

post #1 of 3
Thread Starter 

I always bring my dark couveture chocolate to 120F.  Is there any downside to 130F?

post #2 of 3

The only downside is that you will spend more time and energy getting the couverture down to working temp.....

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #3 of 3

Going too high, at the temp you're talking, is not a big problem.  Scorching or burning occurs above 145F (62C). Cooling correctly to seed the cocoa butter fat crystals is the most important step to properly temper chocolate.

 

Here are two articles that explain seeding well.

http://www.davidlebovitz.com/2005/08/tempering-choco/

http://www.seriouseats.com/2014/12/the-food-lab-best-way-to-temper-chocolate.html

 

Beta prime is the way to go!!!

 

Luc H.

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I eat science everyday, do you?
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