A friend was attempting to make chocolates and I asked "Do you temper?" He didn't know what I meant, but I recalled that it has something to do with cooling and reheating chocolate so it will keep its shape without being refrigerated and attracting that dull surface that the fridge causes. I got intrigued, did some research and found two methods in Sherry Yard's Dessert by the Yard.
Basically, tempering involves three simple steps: (i) melting chocolate (about 115º F), (ii) letting it cool to 84º F and (iii) reheating it gently to 89º or 90º F. These numbers are for semisweet or bittersweet chocolate; lower ones apply for milk chocolate. You can do the heating in the microwave (using short bursts and checking often) or in a double boiler. I tried both methods but in the end prefer using a double boiler with a remote digital roast thermometer.
After tempering the chocolate, you can use mold to form it or just drop it neatly on a silicon pan liner (I use a squeeze bottle for this). Wait until it sets, about 1/2 hour, unmold and that's it.
Chocolates being formed in drops and mold
Or, add something on top of the chocolate while it's still warm; nuts and dried fruit to make mendiants or, as I did, fleur de sel or crushed caramel made with pepper.
Chocolate covered with crushed peppered caramel
It turns out this is easy to do and you get a gorgeous result.
Bobby Jay
3 comments:
why are these not in my mouth?
this is so much easier than i though! I also often heard the word "temper" in relation to making chocolate and wasn't always sure what it entailed.
bravo! such beautiful chocolates :)
Thanks, Suzette and Whit.
Yes, tempering is not so difficult or mysterious, even though Maida Heatter, in her Book of Great Chocolate Desserts, says she thinks the process "belongs more in a laboratory than in a home kitchen."
And welcome to bobbyjayonfood, Whit. You are my newest official follower.
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