Label
All
0
Clear all filters

Tempering

Appears in
Chocolate: The Food of the Gods

By Chantal Coady

Published 1993

  • About
Tempered chocolate is used for coating truffles and for moulding chocolate. Without becoming too technical, it is possible to temper chocolate at home with a standard candy (sugar) thermometer.
Melt about two-thirds of the chocolate in a bain-marie until fluid, 118-131°F (48-55°C), which melts all the crystals in the chocolate. Add the remaining one-third of the chocolate, very finely chopped; this causes the chocolate to solidify. Finally, return the chocolate to the still warm bain-marie and allow it to melt again using the residual heat.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 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

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title