Demo UserTempering Small Scale
Tempering on a small scale is a useful way to learn and understand the changes that are taking place in the seeding process.
Here is a résumé of the knowledge you have gained in both chocolate part one, and two:
The coverture is broken into small pieces and placed into a bain marie (a double jacketed pan).The hot water is in the bottom pan and the couverture in the top pan Take care that neither steam or water come into contact with the chocolate. - The chocolate must not come into direct heat or the fine flavour will be lost and the chocolate will burn. Place the bain marie onto the heat, with the water in the bottom pan and the couverture in the top container
- Stir from time to time, until the couverture is in a molten state and the temperature reaches around 46C (this should be the maximum acheived),at this stage the cocoa butter is in a molten state.
- Remove the pan from the water taking care not to allow any water droplets onto the slab.
- Then pour half of the coverture onto the clean dry slab and start the seeding process by spreading the mass back and forward with a palette knife.
- Only half of the chocolate is cooled the remainder is left in the bowl. Keep the sides well scraped down to prevent any crusting
- Take care not to let the chocolate form a crust around the edges.
 Previous Page | Page 2 of 55 | Next Page |
