Kind Pointers to Info Streams

Tempering can never be ignored because it’s the only one that can turn chocolates glossy, silken, crisp and velvety because chocolates do not have these great qualities on their own. It is true that conching makes the particles of the chocolate liquor fine but if you do not temper chocolates, these particles cannot acquire the minute fineness with which high-quality chocolates come with.

Blooming is prevented only because of tempering. It spoils your whole chocolates by making them powdery and coarse; chocolate also turns blotchy because the crystals in cocoa butter rise to the top and becomes visible, making chocolates unpalatable to consumers.

Chocolates are heated at temperatures above 90 Fahrenheit to prepare them for candy making. At this temperature, they get distempered so they should necessarily be re-tempered.

Manual tempering will be a practical skill for every chocolatier to have even if they own a tempering machine; particularly because there will be unforeseen occasions when these machines won’t be available for use.

The twin methods of manual tempering, tabliering and seeding, are almost similar to each other. Tabliering is a French treasure; they call it the marble-slab technique since a marble slab is used to cool down the chocolate once its melted.

Tabliering requires working on two batches of one pound of chocolate, melted for preparation, separately. The first one is cooled across the marble surface until its consistency and appearance is thickened and matted, respectively. The second portion is then mixed in to achieve a homogeneous quality overall.

The same procedure is followed in the technique called “seeding”; tempered chocolate act as seeds to the non-tempered mush. The first melted three-fourths of the chocolate strips and the second non-melted one-fourth are mixed together in a bowl until they’re of the same appearance and consistency, too.

The essential rule in both is that you must maintain correct temperatures throughout the tempering cycle, for which a calibrated thermometer will be useful. You can make either fruit-filled chocolates or chocolates of interesting designs with this tempered chocolate. You should ensure the chocolates still retain temper all the while that you’re dipping and molding.

Manual tempering being tedious will consume most of your time so it might not be a pleasurable experience, making chocolate candy. Using a tempering machine will give you ample time to have fun and evolve strategies in developing your chocolate confectionery enterprise.

If you always come across white spots on your chocolate, or it feels crumbly and rough to the tongue you probably skipped one important stage in chocolate candy making and that is tempering. Chocolates should be creamy, glossy and rich in texture, and these features could be attained only once proper tempering is done as these aren’t original attributes of chocolate.

Chocolate professionals are very careful in tempering their chocolates; they make sure that it’s done before they cater their chocolates to the market to make them luscious and tempting. Since chocolates are really not that creamy and shiny, it has to undergo several processes to make it real. Before tempering could be done, chocolate also goes through conching, whereby the chocolate liquor passes through several rollers to even out the particles, preventing large crystal formations.

Real chocolate must have cocoa butter. This is the ingredient that lends itself to making chocolates velvety-textured. The chocolate paste that is used to manufacture chocolate has 50 to 60% cocoa butter in it. If the chocolate didn’t undergo tempering, the cocoa butter will fall apart and show as whitish spots on chocolates, what is called blooming.

Tempering is also considered as the most decisive aspect of creating chocolate confectionery but because the fatty acids in cocoa butter melt and solidify at different temperatures, it’s also the most intricate, most labor-intensive part of the craft. The very objective of chocolate tempering is to make desirable crystals stable enough to be tightly bound to each other to prevent blooming from occurring.

Tempering can be done a number of ways. The first method is a type of tempering manually, which involves melting chocolate then working 2/3 of it until it becomes thick and achieves the right temperature of 80-82F. Once done, you now combine it with the rest of the melted chocolate with the same objectives of lowering temperatures and thickening consistencies.

Another easier way to temper manually is through seeding, the second method. This is done by melting 2/3 part of your base chocolate and mixing in the other un-melted 1/3 part, slowly integrating both until the while has completely melted, cooled and thickened to the appropriate temperatures. Seeding allows the crystals in the un-melted part to lead the way in crystallizing for the melted chocolates.

If you want to temper without worrying about temperatures, then the way to go is by using a chocolate tempering machine. Since chocolate tempering is a complicated process, this machine is so-programmed so that it does the whole process of tempering for you. You do not have to worry about anything, especially maintaining the correct temperature levels; you can just concentrate on molding your chocolate candies.

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