Why Is Some Chocolate Tempered On Marble

These crystals of tempered chocolate act like magnets attracting the other loose crystals of fatty acids to begin the crystallization process that results in well tempered chocolate.

Why is some chocolate tempered on marble. A sample cup is filled with the chocolate and placed in the unit which then displays or prints the results. The chocolatier quickly spreads it thin with a metal spatula scrapes it back into a pile with a putty knife and spreads it thin again repeating until the right sludgy. The chocolate is now ready to be processed. Microwave or double boiler.

However candies such as truffles dipped chocolates and chocolate bars require tempering to achieve their signature appearance taste. If it is perfectly tempered the chocolate will harden in an equal manner in 3 minutes at an ambient temperature of. It results in the most glossy crisp chocolate that will set with the most reliability and is recommended for the most demanding chocolate work. The temper of chocolate can be measured with a chocolate temper meter to ensure accuracy and consistency.

Learning to temper real chocolate tempering by seeding is the easiest and quickest way to temper chocolate. Getting temperature accurate is an important aspect when tempering chocolate. Some simple candy recipes do not require tempered chocolate. Melt the chocolate as required by the recipe or.

Heat all the chocolate very gently if necessary or allow the residual heat to bring it back up to a temperature of 31 32c 88 90f for dark chocolate 30 31c 86 88f for milk chocolate. A marble slab helps to cool down chocolate after melting so that it can be tempered and worked with more easily. Pastry chefs use a method called tabling to temper chocolate a cooling and agitating method that involves pouring two thirds of the melted chocolate onto a marble slab. Other methods of chocolate tempering may also be used.

Push the point of a knife into the chocolate. However if the chocolate is too thick heat it until the mass is more liquid once again while remaining pre crystallised.