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How to temper chocolate..?
At the beginning of this video the woman tells you to temper chocolate, and then she puts it on a pan and spreads it out with an offset spatula. Can someone explain exactly what she is doing and if I should let the chocolate cool and thicken, etc. Please be detailed!
Thanks in advance!
Here's the link:
1 Answer
- TimothyLv 48 years agoFavorite Answer
1. Chop your tempered chocolate into chip-sized pieces, reserving half for seeding, and melt half of it to about 115°F.
2. Remove the melted chocolate from the heat and stir with a silicone spatula while seeding with (adding) the reserved chocolate, a bit at a time.
3. When the chocolate has reached about 90°F, test on a knife or spoon that has been placed in the fridge.
4. Once temper has been achieved, the chocolate can be warmed slightly (to 92°F) to make it easier to work with.