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Old 10-10-2006, 02:25 PM   #1
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Tempering chocolate

Is there an easy way to temper chocolate? It seems quite complicated. I have heard of a microwave version, but am skeptical. FYI...I know NOTHING about tempering chocolate! :) Thanks!!

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Old 10-10-2006, 03:29 PM   #2
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best way well if your a newbie at the whole chocolate thing avoid the microwave fora while as it can burn easily

Melt chopped chocolate over a double boiler to roughly 110 no higher it will burn


Keep some chopped chocolate to the side! equal to about 1/3 of the amount your melting

now once the chocolate is up to 110 add the chopped chocolate.. and stir until glossy. dont over stir or you will get tiny lil chocolate bubbles in the chocolate..

If the chocolate drops temperature to much reheat on dbl boiler until it reaches 90. F
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Old 10-10-2006, 09:47 PM   #3
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Quote:
Originally Posted by Chef_Jen
best way well if your a newbie at the whole chocolate thing avoid the microwave fora while as it can burn easily

Melt chopped chocolate over a double boiler to roughly 110 no higher it will burn


Keep some chopped chocolate to the side! equal to about 1/3 of the amount your melting

now once the chocolate is up to 110 add the chopped chocolate.. and stir until glossy. dont over stir or you will get tiny lil chocolate bubbles in the chocolate..

If the chocolate drops temperature to much reheat on dbl boiler until it reaches 90. F
Thanks ChefJen. Would I remove the pot from heat after I stirred in the chopped chocolate or keep the heat on low?
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Old 10-11-2006, 08:34 PM   #4
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if you don't keep a third of it out and add it later, will it not temper right?
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Old 10-12-2006, 03:51 AM   #5
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Thats the best way to temper you need that chocolate to come down in temp...

yes keep it off the heat.. only if it drops to much do you need to place it back on the dbl boiler
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Old 10-12-2006, 02:53 PM   #6
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Thank you!
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Old 11-30-2006, 08:06 PM   #7
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Tempering

Here's all the basics about tempering, including instructions and utensils needed. Plus it goes over all the theory of tempering...check it out...

http://www.chocolateguild.com/article/main/3

-Robert
www.chocolateguild.com
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