Cooking Techniques: Tempering Chocolate
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Cooking Techniques: Tempering Chocolate
Aug 23, 2014
NY TimesThe New York Times
105K views · 1.6K reactions | Everything you need to know about tempering chocolate, from the simple science behind the process to the best way to melt chocolate without breaking its temper. | Sweet & Savory | Facebook
17:08
105K views · 1.6K reactions | Everything you need to know abo…
105.4K views3 weeks ago
FacebookSweet & Savory
Tempering Chocolate - sounds like a beautiful process, right?🍫 In theory - yes. In practice, not always that smooth. Tempering gives chocolate its beautiful shine and satisfying snap. It’s all about controlling the crystallization of cocoa butter - creating a stable structure that keeps chocolate glossy and crisp even at room temperature. Without tempering, chocolate turns dull, soft, or gets those white streaks called fat bloom. Common mistakes to watch out for 1️⃣ Overheating - destroys the s
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MSNIn The Kitchen With Matt
Did you know chocolate can take on five different forms depending on how it’s cooled? Cocoa butter molecules can arrange themselves in different structures, called polymorphs. To get the most desirable form (Form V) chocolate must be tempered. This means cooling it at room temperature to form multiple polymorphs, then gently reheating it just below the melting point of Form V, leaving it as the dominant crystal. 🍫 Form I – Gamma Crystals (γ) This forms when chocolate cools too fast, like in the
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