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Questions tagged [tempering]

57 questions
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Success tempering chocolate with Kitchen-Aid heated mixing bowl?

So, I was given a Kitchen-Aid heated mixing bowl for Christmas, and following the instructions I have attempted to temper chocolate a few times without any success whatsoever. It takes a very long time to temper, so it's a time consuming and…
soup4life
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Mustard seeds for tempering lentils brought out a little bitter after taste

I am fond of using whole spices for tempering therefore used mustard seeds along with cumin seeds, curry leaves, asafoetida & nigella seeds. Thereafter used some cilantro and kasuri methi for finishing. What I noticed was that the lentils had a lil…
user50547
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Tempering chocolated fail!

I've tried several times to temper chocolate and every attempt has been unsuccessful. I can't figure out what I'm doing wrong. I purchased quality couverture chocolate thinking that was the problem and I still can't do it. I followed directions and…
Jessika
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Why did my chocolate tempering fail?

I just tried today to temper dark chocolate for the second time. I used about a pound of Toll House dark chocolate chips. If the quality of that chocolate is my problem, that would help me a lot. My first attempt, I heated 3/4 of the chocolate to…
Tesserex
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Tempered chocolate spheres in advance?

I'm having a birthday party this weekend, and therefore I need to make some food for my guests. For dessert I want to make a chocolate sphere with some kind of stuff inside, and then pour it with caramel sauce. In order to make the chocolate spheres…
Denver Dang
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Problem making homemade bounty bars

I tried making homemade bounty bars twice but there is a problem I can't seem to get the solution to this problem right. What I do is as follows: I first mix a can of sweetened condensed milk with some coconut powder until a thick batter is formed.…
Gigili
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Does tempered chocolate remain tempered and only needs liquefying?

I tempered a few bars of chocolate yesterday and it was a successful experience. Then I stored the remaining in the fridge. If I liquefy it, is it tempered chocolate and can be used as desired or should I do it all again?
Gigili
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Tempering raw cacao for coating

I have a 2-pound block of dark no-sugar-at-all chocolate, and I want to use some of it as coating for candies or popsicles. It's 100% raw cacao, so I'm thinking of melting some and using honey as a sweetener (from a previous experiment I know it'll…
brunn
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Tempering chocolate: ± 2 °C too much?

I am planning to buy a laser thermometer to measure the temperature of melted chocolate for tempering it. As I have found out, the thermometer I want to buy has a measuring tolerance of ± 2 °C. That means even if it shows the correct temperature on…
Sven
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Does different percentage chocolate set differently?

My glaze did not come out as expected. Will chocolate set differently if I start with, say 60% vs 70% chocolate? If so, is there a suggestion as to how to adjust the recipe so a lower or higher percentage chocolate will work best in a glaze?
Michael
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Shea Butter (or Cocoa Butter Equivalent) tempering while making Chocolate

This is more of a theoretical question. But assuming I have the following ingredients Cocoa powder / Cocoa Mass (containing no cocoa butter or trace amounts of it) Sugar Shea Butter I've been reading that CBEs like Shea Butter can be used for…
zetaprime
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What's the recommended temperature for chocolate to set?

I have been making various kinds of chocolate bonbons for about 8 months with great success. (Once I had mastered tempering, that is.) I had read somewhere (but I can't remember the source) that chocolate that's allowed to set in the fridge will not…
Popup
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Can I add cocoa butter to 100% chocolate

I have several kilos of 100% Grenadian chocolate bars that are old. I enjoyed them when they were fresh but now they are dry and, although they still 'snap', somewhat crumbly. I would like to temper them and add cocoa butter to increase the creamy…
HappyMedicine
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Is chocolate still "tempered" even after it has cooled since bringing it up to working temperature?

The usual process of tempering (dark) chocolate involves bringing it up to 45°, then down to 29° and back up to 31°. If I leave the tempered chocolate in a piping bag for a while and it cools down, would the chocolate still be in temper and set…
Mark Agbuya
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Is plastic wrap safe to use when tempering chocolate?

Tempering chocolate can be a messy process at times. So I had an idea to cover the plastic bowl that I use for tempering with plastic wrap so that once I'm finished, I can remove the plastic wrap, the bowl will end up clean and I can easily collect…
Mark Agbuya
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