🍝 Enjoy the cooking of Italy and save 25% on ckbk Membership 🇮🇹
Published 2011
This might sound like a simple matter of heating, but there is a fascinating science to it. When chocolate melts, the cocoa-butter crystals start to break down and disappear. To keep its stability in the cookie so it holds shape without melting at the touch, looks glossy when dry, and “snaps” when you bite into it, it needs to be brought back to temper a stage where the crystals have reformed. The easiest method: Drop a few chunks of already tempered chocolate of the same kind (the packaged stuff that is still glossy and unblemished) into the melted batch and stir until incorporated. The stable crystals in the chocolate chunks will slowly spread throughout the bowl, making the rest of the chocolate ready to use.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Monthly plan
Annual plan
Advertisement
Advertisement