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Posts posted by Siobhan

  1. On 4/13/2003 at 6:47 AM, mjc said:

    The way I temper chocolate is to first melt it to somewhere between 115 and 120 degrees F. I've found this to be the most important step. If you bring the temperature of the chocolate to high you will not be able to achieve a good temper. Different chocolates have different maximum temperatures, so if you are having problems, this may be one area to investigate.

    After you have melted the chocolate and brought it to the right temperature you then cool it down. You want to bring it down to around 80 degrees, but again this can vary slightly with the chocolate you are using. There are different methods you can use to cool, the chocolate. I use the Tabliering method and pour about 1/2 of the chocolate on a marble slab, where I spread it with a spatula to cool, and then add it back to the bowl. Then combine the cooled chocolate with the warmer chocolate in the bowl. You should now have achieved that approx 80 degree temp. But now of course the chocolate will be to think to work with, so you have to carefully rewarm it to around 90 (also varies slightly). To rewarm it, I usually just put it back over the water bath that I used originially to melt my chocolate, but have been off the heat for awhile. It is important at this stage I believe not to get the chocolate too hot.

    I'm not a professional, but this is the method that works best for me. I usually achieve a very good temper. When I don't, I find that I have accidently warmed the chocolate too much.

    Hope this helps.

    What happens if the chcoclate u were tableing makes the chcoclate in the bowl too cold when you add it back in?

    Also another question Im assuming if you add it back and its too warm still you just pour some oout again till it reaches tempetature,am I correct in that at do you think/thanks

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