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Post by sugaralchemy on May 28, 2006 0:54:24 GMT -5
Most of the time, the focus is on "How well can we temper this?" And for most people who are starting out, tempering chocolate perfectly is a challenge.
But what about tempering for different textures? What about aiming for a different crystal to be dominant, or aiming for a specific distribution of crystals?
While this would probably be bad for some things (candies, etc), I would think that chocolate bars could benefit from differing textures - texture is a huge part of the eating experience. Maybe aiming just a little below the usual temperature could yield a chocolate that melts more easily and is more creamy with faster release of flavor?
Any thoughts on this? Anybody tried this? Is this done commercially?
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Post by chocdoc on May 28, 2006 6:45:02 GMT -5
I've done this, but not on purpose. Sometimes at the tail end of a batch I've had some chocolate that is a bit out of temper causing streaks in a molded piece. If there is enough tempered chocolate surrounding it you can get it out of the mold (the biggest problem with chocolate that is not in temper) and it adds a very interesting powdery texture to the chocolate that I love.
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