Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

akonsu

akonsu

@keychris, thanks. Do you mean that the person you are referring to heats chocolate to the point where all crystals are destroyed (45 C) and then pours it on to a table to cool it down to the chocolate's working temperature? And he does not cool it to about 27 C first? Where do the right crystals come from in this case? My understanding was that they are formed at lower temperatures (than the working temperature). Or is he using the seeding method? I am not arguing I am trying to understand how this works. :)

akonsu

akonsu

@keychris, thanks. Do you mean that the person you are referring to heats chocolate to the point where all crystals are destroyed (45 C) and then pours it on to a table to cool it down to the chocolate's working temperature? And he does not cool it to about 27 C first? Where do the right crystals come from in this case? My understanding was that they are formed at lower temperatures (than the working temperature). I am not arguing I am trying to understand how this works. :)

×
×
  • Create New...