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Post by tony77 on Apr 9, 2019 2:00:40 GMT -5
Hello everyone, I've successfully tempered dark chocolate at home by melting it, cooling to 27-28C and then reheating to 31-32C. However, I seem to find different methods of tempering online and was wondering what the easiest foolproof method would be at home. I've noticed that stirring chocolate as it melts and then as it cools is very important. Could I get away without reheating to 31-32C if I seed it with tempered chocolate? So I'd melt 2/3 of the total amount, add in the rest and stirr until it reaches 31-32C. Can anyone share their foolproof method? Akinatorxender.vip/ testmyspeed.onl/Thank you!
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Post by Ben on Apr 9, 2019 6:49:25 GMT -5
Hi Tony. There are lots of discussions of different ways to temper here in the forums, but none are foolproof. Personally, I think the easiest is the double-boiler to ice bath to double boiler method. Brad posted a video a while ago detailing how to do it. It works with or without tempered chocolate using stuff most people already have at home. The seeding method, as you describe, doesn't require reheating.
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Post by Chip on Apr 9, 2019 15:04:26 GMT -5
I am particular to the silk method of tempering. It is pretty fool-proof and I've only had one instance of it not working well, and that was my own fault for trying to rush the process. Making silk from cocoa butter is easy, it works great, is neat and you can do large batches or small.
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