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Tempering Chocolate

by Dede Wilson

Chocolate

 

Tempering is the process of carefully heating and cooling chocolate so that after cooling it will display a crisp texture, shiny appearance, and stability at room temperature. Most chocolate is "in temper" when purchased and will display these hallmarks. If your chocolate has grayish streaks, is tacky to the touch, or has a crumbly texture, it is "out of temper." When you melt chocolate, it can lose its temper unless careful attention is paid to temperature fluctuations at certain stages. You need a thermometer with a range from 40 degrees to 130 degrees F that shows 1 degree increments for this technique.

 

Tempering Instructions

 

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This page created December 2009