CHOCOLATE CONFECTIONS FROZEN DESSERTS

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Presentation transcript:

CHOCOLATE CONFECTIONS FROZEN DESSERTS Tempering Chocolate

What is Tempered Chocolate? Tempering means to improve the consistency, durability or hardness of a substance by heating and cooling it. Tempered chocolate is glossy, has a firm finish and melts evenly around body temperature. It is chocolate at its best, and tempered chocolate is what most quality chocolate candies, candy bars and bon bons are made out of.

Why Temper Chocolate? Create candies and bars, elevate cookies and desserts Gives desirable texture and appearance Adds extra decorative elements to desserts

How to Temper Chocolate Tempering is done by melting chocolate between 110-120F so the crystals in the cocoa butter break down. The crystals that start to form when the chocolate is cool are stable crystals contained in the cocoa butter of chocolate. They provide structure for the chocolate to become shiny, smooth and have a good “snap” when it is set. Chocolate that has not been tempered or that has been improperly tempered will look flat or discolored. It will lack the sharp “snap” of tempered chocolate.

Materials Bain Marie or Saucepan and Metal Bowl Ice Bath Rubber Spatula Thermometer Chocolate! Parchment Paper Materials

How to Temper Chocolate Weigh out chocolate, reserve ⅓ of the total weight in a separate bowl Set up a double boiler with a bain marie or sauce pan and bowl Bring the water in saucepan to a simmer Add ⅔ of the chocolate shavings to the double boiler, melt until 118F for Dark Chocolate, 112F for Milk Chocolate

How to Temper Chocolate Remove the bowl from the double boiler, wipe excess water from the bottom of the bowl (water is chocolates worst enemy) Add the reserved ⅓ of chocolate into the melted chocolate, stir until smooth and chocolate reaches 89-90F for Dark Chocolate, 86-88F for Milk Chocolate

How to Temper Chocolate If the temperature of your chocolate drops too low, slowly reheat it over the bain marie until it reaches its proper temperature of 89-90F for Dark Chocolate, or 86-88F for Milk Chocolate Test chocolate with a streak on parchment paper, if set, it will start to change color uniformly and harden Your chocolate is in temper and ready to use Maintain the tempered chocolate at these temperatures using both an ice bath and the bain-marie as needed