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Does anyone who reads this know how to temper chocolate? I've now… - Tina Marie's Ramblings
Red hair and black leather, my favorite colour scheme...
Does anyone who reads this know how to temper chocolate? I've now gone through about 5 lbs, trying every set of directions I can find. My co-workers are perfectly willing to eat bloomed chocolate, but I'm getting frustrated.


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acelightning From: acelightning Date: February 10th, 2006 07:32 am (UTC) (Link)
here is a good description of the process. you need a quick-reading (electronic) all-purpose cooking thermometer, the kind with a range of roughly 32 to 400 F. (they cost less than $20, and you can even buy them in some ordinary supermarkets.) i found that i needed to improvise with my double boiler, to keep the tempered chocolate at the right temperature while i dipped things in it; YCMV (your chocolate may vary). what are you dipping, anyway?
skywhisperer From: skywhisperer Date: February 10th, 2006 05:02 pm (UTC) (Link)
I have an electronic thermometer, but it seems to only change every 2 degrees, which seems to be not nearly accurate enough. The batch from last night was a lot closer - most of the chocolates are nicely tempered, but a few bloomed on me. I suspect the problem was that I had a few hot spots in the bowl that got un-tempered.

I ordered this today - I'm hoping it'll be more accurate, and that'll fix the problem.

I don't have a double boiler anymore - mine rusted out - so I've been using a bowl on top of a pan of water. That seems to work well - I can put a lot of water in the pan without it touching the bowl, and that seems to help dampen out big temperature changes. When I had a double-boiler, I always hated the sharp edge at the side of the (square-bottomed) pan - my stainless steel bowl has a smooth curve, which makes it easier to stir.

One site I saw said you could keep it at the right heat on a heating pad instead of a double-boiler - I'm going to try that next.

I've been dipping all sorts of things - I did a big batch of cream-filled chocolates the beginning of the week, then I did a batch of dipped carmels last night, and I have a batch of jellies waiting to be dipped tonight.
acelightning From: acelightning Date: February 11th, 2006 03:28 am (UTC) (Link)
that's exactly the kind of thermometer i meant. i have one, although it seems to have gone out for a stroll recently. anyway, i bought it specifically for tempering chocolate. in my case, it was because i wanted to make chocolate-covered candied ginger. i love candied ginger, and i also love the contrast between the sharp tang of the ginger and the richness of really good chocolate. chocolate-covered candied ginger is a rare delicacy in the US, only found in places that make fancy hand-dipped specialty chocolates... but in Australia, you can even buy it in the supermarket. i bought a kilogram of it while i was there, figuring i'd eat some of it and bring the rest home... but i had to buy another kilo at the airport, because i'd finished it days before i went home. now, plain candied ginger isn't at all hard to get - in fact, i bought some in Whole Foods yesterday, and i'm munching on it as type this. but the only way to get it chocolate-covered is to dip it myself. (i usually use Lindt Excellence or Surfin; like all Lindt products, they are exceptionally smooth in texture.)

"dip me in chocolate and throw me to the lesbians!" ;-)

toohipanna From: toohipanna Date: February 10th, 2006 10:48 pm (UTC) (Link)
you are waaaay too ambitious! good lord! come to detroit and cook for me! When they ask us to bring desserts to work, i'm the one who brings a bag of sugar and sticks a spoon in it.
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