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Tempering chocolate - Page 2

post #16 of 21

I've never had to temper chocolate before, but saved this site from Top with Cinnamon just in case - http://www.topwithcinnamon.com/2012/12/how-to-temper-chocolate-the-easy-way.html

 

She uses a food processor and thermometer and looks easy enough. Good luck :)

post #17 of 21
Chocolate chips, like nestle, are not tempered chocolate, they've got added ingredients to help them hold their shape. They're called compound chocolate. Your bar was already tempered in the beginning and suitable to use for making ganache. The test you did of melting some would have untempered the small amount that you melted. It did not test to see whether the bar itself was tempered. If there was bloom on the bar of chocolate - a white or gray film - that is from some of the cocoa butter rising to the surface of the chocolate over time... It happens in chocolate that's been stored at too warm of a temperature (above 65 degrees or so). It doesn't mean it's untempered. The bloom will not affect the chocolate's ability to make ganache.
post #18 of 21
Thread Starter 
So should I retemper the chocolate and what is the best way?
post #19 of 21
Quote:
Originally Posted by cakestomuch View Post

So should I retemper the chocolate and what is the best way?

 

I'm not sure if your chocolate will temper again because of the added chocolate chips.  Like sarahgale314 said, chocolate chips aren't pure chocolate; they're an amalgamation of chocolate and stabilizers.

 

When I first started tempering chocolate I did a lot of research first.  Tempering chocolate is really just chemistry, the heat changes affect the molecular structure of the chocolate and that causes the nice "snap n sheen" of professional chocolates.  

 

I highly suggest looking at Ghirardelli's tempering page and they have a video too.

 

I also found these articles really helpful too.  Sometimes learning the "why" makes the "how" a lot easier.

 

http://www.finecooking.com/articles/food-science-why-temper-chocolate.aspx

 

http://www.cookingforengineers.com/article/155/Tempering-Chocolate

post #20 of 21
post #21 of 21
I bought a tempering machine for half the price on ebay. It was new, in the box and was actually sold by the manufacturer.
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