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Tempering chocolate
Tempered chocolate is perfect Start by filling a saucepan with a kitchen towel. Tip in the
when you need to dip things into with water and bring it up to a remaining chocolate. Stir gently
melted chocolate, such as cookies or simmer. Turn off the heat. until everything is completely
confectionary. Tempered chocolate Put about two-thirds of your melted. The chocolate will
stays nice and shiny for several days, chocolate in a bowl that will thicken slightly and become less
whereas regular melted chocolate fit snugly over the saucepan. shiny as it cools. This step may
tends to “bloom” after a short time. It is important that the bowl is take up to 20-30 minutes, if you
When shopping for chocolate, completely clean and dry as any are pressed for time take the
bittersweet and semi-sweet aren’t water will seize up the chocolate. bowl to a cooler place.
the best terms to go by. Try finding Place the bowl over the water, The chocolate is ready when
chocolate that is labelled with taking care so that the water it feels cooler than your body
percentages of cocoa solids instead. does not splash into the bowl. temperature. If it still feels
Any quality chocolate in the 55-70% Do not stir. Let the bowl sit over warmish you will need to keep
range works well for tempering. the hot water until the chocolate stirring gently until it cools
is almost completely melted. down.
Gently stir with a rubber spatula The tempered chocolate is
to melt it further. now ready to use. If it cools too
Remove he bowl from the much, place the bottom of the
saucepan and wipe off any water bowl back over the hot water for
from the underside of the bowl 2 seconds. Remove and stir well.
It’s said
that 9
out of 10
people love
chocolate,
and the 10th
always lies…
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