How To Temper Chocolate
| Food And Drink : Desserts Tempering Chocolate...Tempering is a process to raise and lower the temperature of Chocolate, bringing the Cocoa Butter to a stable, workable state. Cocoa Butter contains four different crystalline structures, each with a different melting setting point. If Chocolate is not properly tempered the Cocoa Butter cools too slowly, and it rises to the surface creating bloom, white streaks or circles on the surface of the Chocolate. Correctly tempered Chocolate is shiny and crisp with a smooth melting texture in the mouth. Even Chocolate that is bought in the tempered state will need to be re-tempered once to regain the stability of the Cocoa Butters. Dark, Milk, and White Chocolates each require a different tempering process which is further dependent on the brand of Chocolate used. Each goes through the steps, however, of raising the temperature to a set degree, letting it mix, adding a "seed" of tempered Chocolate, bringing the batch down in temperature to a set degree to mix, removing the seed of tempered Chocolate, and raising the batch 1-5 degrees to mix before using. What is a Couverture? Chocolate couverture contains at least 32 % Cocoa Butter. This is a higher % than most Chocolate, but gives couverture its shiny appearance, smooth texture, and thin consistency. Chocolate couverture must be tempered to work with, but well worth the effort. Chocolate couverture can be used in any recipe for which Chocolate is called for, is ideal for dipping Chocolate Truffles, and is excellent for eating out of hand. What is a Truffle?Chocolate Truffles have a creamy, Chocolate ganache center, sometimes subtly flavored, enrobed in a thin shell of rich Chocolate couverture. This decadent combination of Chocolate on Chocolate and the melt-in-the mouth ganache center earned this most treasured Chocolate creation the name of Truffle. Chocolate truffles got their name from the highly prized Truffle mushrooms. These hard hard to obtain fungi are considered the top of the mushroom kingdom for gourmet cooking and have been known to out price gold.Chocolate Truffles no doubt live up to their title as the king of the Chocolate world. Definitions for Cocoa butter, cocoa powder, nibs, white chocolate? How about Chocolate Liquor? More definitions and information found at Your Chocolate Shop.com
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