What is tempering?....this is what it is my baking friends
May 9, 2007 8:35pm CST
tempering A technique by which CHOCOLATE is stabilized through a melting-and-cooling process, thereby making it more malleable and glossy. Commerically available CHOCOLATE is already tempered, but this condition changes when CHOCOLATE is melted. Tempering CHOCOLATE isn't necessary for most recipes, but is often done when the CHOCOLATE will be used for candymaking or decorations. CHOCOLATE must be tempered because it contains COCOA BUTTER, a fat that may form crystals after CHOCOLATE is melted and cooled. If these crystals aren't stabilized through tempering, they can form dull gray streaks called BLOOM. The classic tempering method is to melt CHOCOLATE until it reaches a temperature of 115°F. Two-thirds of the melted CHOCOLATE is then spread on a marble slab and worked back and forth with a metal spatula until it becomes thick and reaches a temperature of about 80°F. This thickened CHOCOLATE is then transferred back into the remaining one-third melted CHOCOLATE and reheated to about 89°F for semisweet CHOCOLATE, about 85°F for milk or white CHOCOLATE. The quick tempering method is to melt two-thirds of the CHOCOLATE to be tempered to a temperature of 115°F then add the remaining one-third (finely chopped) CHOCOLATE to the melted mixture, stirring until the mixture has reached 89°F and is smooth.
• United States
10 May 07
Seems kind, of complicated, I like simple recipes. as I am chatting with you I am making some Sweet Poatoes Pies, I will sell them at the the restaurant in My nieborhood. He told me to bring the pies up. He will let me sell them in his Restaurant, I think that is very nice of him. so I got 6 deep dish pie shells and I made the filling for the Sweet Poatoe Pie. I make good Sweet Potatoe Pies. I am trying to find out out much I should sell one slice. have a good day!
10 May 07
Hi Sugar, well I did hear this name before but I was not sure of what it meant, so now I know what this means after reading your wonderful disucssion that you have here for me and your friends on mylot. I really do appreciate it.
• United States
11 Jul 07
Ah, the fine art of tempering... I remember the first few times I tried to make chocolate lace... the first time I failed to temper it, and it was completely unappealing to the eye. The second time, I didn't know that it's best to use a double boiler and I burnt it. Yes, it is possible to burn chocolate... very possible. I'm a much better chocolatier now, though I like to stick to divinity.
11 May 07
Thanks for this information. I must admit I never heard of tempering before. I used to melt chocolate in the states all the time for my brownies. The chocolate here in the UK is so different and melts into a goop, not very pleasing or tasty. I have had to start using a powder now. Thanks for this great discussion.