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Questions tagged [tempering]

57 questions
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Tempering untempered chocolate

I would like to know how to temper chocolate without seeding it with already tempered chocolate. Possibly this comes from a misunderstanding for the reason for tempering: My understanding is that pretty much all shop bought chocolate (at least for…
Matt W
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How to correctly make chocolate bars?

I was hoping someone would be able to help please? My brother has started making chocolate bars, we are using cargill 30% cocoa chocolate- we fill the prefamac chocolate machine with approx 7kg and leave the chocolate to melt for about 6 hours at…
Polyscript
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What tempering process do you use when moulding chocolates

I want make moulded chocolate but am always having a hard time keeping the chocolate in temper for the sealing process. I use the microwave method to temper the chocolate and I do so with a batch of about 600g. Once the chocolate is tempered, I fill…
Mark Agbuya
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How-to Cut Baking Chocolate bar clean for perfect squares

My recipe calls for 1/2 square of baking chocolate per cookie. But trying to cut thru the bar into the indicated squares just crumble and are not neat or exact. Is there a method of somehow either warming the chocolate or softening it, so that it…
Julia
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Trouble tempering Valrhona Couverture Manjari (64%) Chocolate

I have tried to temper equal amounts of Valrhona Couverture Manjari (64%) chocolate + baking chocolate (Van-Heusen brand, dark chocolate) without any success. Used the seeding method & followed the instructions given by Valrhona, ie melt @…
AGS
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How can I tell if my chocolate is tempered?

How can you tell if chocolate is already tempered? I have some bulk Bernard Callebaut milk chocolate chips.
Brian Low
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How does the process of tempering in indian dishes generally work?

I am trying to understand the tadka (tempering) technique or procedure Indian meals. Is the a specific order in which spices go in in order to avoid overcooking some which are more delicate? I understand that for example the cumin seeds will…
VoY
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Is it normal for hot mustard oil to foam strongly when ingredients are added, and why does it?

I noticed that my mustard oil (of indian brands, as bought outside india, from specialty grocers carrying indian ingredients) tends to foam/bloom much more than other strongly heated oils when adding dried spices, gram flour and similar…
rackandboneman
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Chocolate coating for truffles shrinks as it sets - What to do?

I've been making chocolate truffles recently, and I'm pretty pleased with the result, with one exception. I make a ganache (different mixtures of cream, butter, chocolate and flavourings) and form into balls. I chill them, and dip in tempered…
Popup
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Effect of liquified hazelnuts on chocolate tempering?

I would like to ask if roasted and liquified hazelnuts will negatively affect the tempering of milk chocolate? I have hazelnuts that I have roasted and liquifed by using a high-quality blender. Subsequently, the hazelnuts were passed through a…
wearashirt
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How to make chocolate milk

I have tried making hot cocoa with melted chocolate. Here is how I did it: Heat up some milk in a mug until it is hot(ceramic tends to do better in microwaves than glass does because it doesn't conduct heat as well as glass does.) Put half milk…
Caters
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Add Cocoa Butter to Chocolate Chips to Temper?

Thanks to a well meaning neighbor, I am now the less than proud owner of 8lbs of Nestle Chocolate Chips. Not only do I not really love making cookies, Nestle Chocolate Chips came in dead last in a recent Cook's Illustrated taste test of chocolate…
Jolenealaska
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Mixing cooking chocolate with normal chocolate

I have some cooking chocolate and I have some chocolate seashells. I've had the chocolate seashells for some time now and I want to use them because I don't want them to go to waste. So, I was thinking of mixing some of the chocolate seashells with…
Divi
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No-melt chocolate coating on ice cream bars

I just discovered the fascinating world of tempering chocolate. I've read about it before, but I never tried it until recently. So, being the adventurous fellow that I am, I tried making my own chocolate-coated ice cream bars. My first attempts…
mskfisher
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What happens when chocolate is overheated further than 50C/120F?

I've been googling about this for a while, and it seems to be a common practice to avoid overheating chocolate in the context of tempering. Here's an example source mentioning the fate of overheated chocolate: How to Fix Overheated or Seized…
zetaprime
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