👨🍳
How to Temper Chocolate
Master the art of tempering chocolate for shiny, snap-worthy results every time.
Hard⏱️ 40 mins🍽️ N/A
#tempering#chocolate#technique#professional#shine#advanced
🥄 المكونات
- 1 lb couverture chocolate, finely chopped
- Marble slab or seed method chocolate
📝 التعليمات
- 1
Chop chocolate finely for even melting.
- 2
Melt 2/3 of chocolate to 115°F (dark) or 110°F (milk/white).
- 3
Remove from heat. Add remaining chocolate, stir until melted.
- 4
Or: pour melted chocolate on marble, spread and fold until cooled.
- 5
For dark chocolate: cool to 82°F, then reheat to 88-90°F.
- 6
For milk: cool to 80°F, reheat to 86-88°F.
- 7
For white: cool to 78°F, reheat to 84-86°F.
- 8
Test: dip knife, chocolate should set in 3-5 minutes with shine.
💡 نصائح احترافية
- ✓Use couverture chocolate with high cocoa butter.
- ✓Avoid all water - even steam can cause seizing.
- ✓Keep chocolate in temper by reheating gently.
👩🍳
وقت التحضير
10 mins
🔥
وقت الطبخ
30 mins
⏰
الوقت الإجمالي
40 mins
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