Questions tagged [tempering]
57 questions
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What does non-tempered couverture chocolate taste like?
I was reading that couverture chocolate is apparently "real" chocolate that requires proper tempering to have the right texture and shine.
What if I don't temper it and just eat it straight out of the bag in those little discs it comes in- will it…
red888
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Can you add alcohol to chocolate being tempered?
I want to make a tempered white chocolate coating with brandy flavour. Will adding the alcohol ruin the tempering process, or is there another way of going about this.
Skos
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How do I store untempered chocolate?
My chocolate tempering was a flop! I am left with half-tempered Easter chocolates for my daughter.
Since this is my first time and she doesn't really care, and another question said it's OK to leave these as-is for home consumption, I'm going to…
stanri
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Verdigris on copper-bottomed pan
I have a small stainless steel pan with a copper bottom. The diameter is around 4in or 10cm, so it is really small. I use it exclusively for tempering or what is known in India as tadka. That is, I heat a couple of spoonfuls of ghee, add the…
verbose
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Tempered chocolate melting easily
I tempered 70% bitter chocolate (Lubeca brand) following the instructions on the Anova site using sous vide: first to 115 degrees, then 81 and lastly 90 degrees (all Fahrenheit). The resulting chocolate was nicely tempered after cooling in the…
Tal
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Microwave method of tempering chocolate - can it be done too fast?
I used the microwave method to temper chocolate. The first time I took it very slow and did it on a low power level. The result was a very shiny chocolate with a good crack.
The second time I did it faster and on a higher power level because I was…
ALR
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what does it mean to temper chocolate?
When working with chocolate you often melt it down and let it harden in a new shape or on top of or around another ingredient.
What does it mean to "temper" chocolate
John
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How can I avoid seizing chocolate?
Possible Duplicate:
How can you melt chocolate without it getting wet?
When tempering chocolate over a water bath, how can I avoid getting any droplets of water into the chocolate? These water droplets will cause the chocolate to seize!
KatieK
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Melting tempered chocolate to 88*-90*
Can you melt already tempered chocolate to 88-90 and have the temper maintained and ready to use without the seeding process? I read about 3 different methods , Chunk method, Controlled method, which is what I’m referring to here, and the Classic…
Jacquie
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Precise Digital Temperature Control? & ideas to correctly threshold melt & cool Cocoa Butter for stable Recrystallization at home?
Precise Digital Temperature Control? & ideas to correctly threshold melt & cool Cocoa Butter for stable Recrystallization at home?
Trying to look at Hot water dispensers, kettles/ flasks, multi function water / other heating devices and ideas, hacks…
Alex S
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Does the accidental discoloring during seasoning impair my steel pan in any way?
I recently entered the realm of cooking with cast iron and steel pans, and am still trying to find my way around it.
Last weekend I went about seasoning my first bundle of pans (De Buyer Mineral B) using an induction stove and corn oil. I put the…
pat3d3r
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What's a good syrup for home-made chocolate?
I make my own chocolate from cocoa powder, cocoa butter, and syrup.
The ingredients I was using a while ago were fine, I had success tempering and got the right kind of snap and texture. Now, using the same brand of cocoa powder and cocoa butter,…
spraff
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