Cooking Techniques: Tempering Chocolate
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Cooking Techniques: Tempering Chocolate
Aug 23, 2014
NY TimesThe New York Times
How to Temper Chocolate
How to Temper Chocolate
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Tempering Chocolate: Microwave Method
Tempering Chocolate: Microwave Method
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Everything you need to know about tempering chocolate, from the simple science behind the process to the best way to melt chocolate without breaking its temper. | Sweet & Savory
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How to Temper Chocolate
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Using silk to temper Coloured Cocoa butter When the volume of required cocoa butter goes above 200g I will always choose to use “silk” to temper the CCB -below this weight, it’s a challenge to be accurate with the % of silk required -200g of CCB requires 2g of silk added at 33°c and blended in -if I use too much silk, it will crystallise too quickly during spraying -when I use silk, I can spray at a warmer temperature of 31°c as long as the mould temperature is below 19°c -I choose to add the CC
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