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1
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0answers
37 views

Can tempered chocolate be seeded with a different chocolate?

I have unsweetened chocolate, which is stored in seized form (soft, grainy). I use it for chocolate sauces. Is it possible to temper this chocolate by: Sweetening it with white or brown sugar? Then ...
5
votes
1answer
113 views

What did I do to make the chocolate bloom like this?

I've been trying to create some moulded pralines and have been tempering chocolate using the microwave method. The microwave method was to heat the chocolate in the microwave in small bursts until ...
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0answers
17 views

What tempering process do you use when moulding chocolates

I want make moulded chocolate but am always having a hard time keeping the chocolate in temper for the sealing process. I use the microwave method to temper the chocolate and I do so with a batch of ...
2
votes
4answers
100 views

How to make chocolate milk

I have tried making hot cocoa with melted chocolate. Here is how I did it: Heat up some milk in a mug until it is hot(ceramic tends to do better in microwaves than glass does because it doesn't ...
2
votes
1answer
78 views

Tempering chocolated fail!

I've tried several times to temper chocolate and every attempt has been unsuccessful. I can't figure out what I'm doing wrong. I purchased quality couverture chocolate thinking that was the problem ...
2
votes
3answers
65 views

Why did my chocolate tempering fail?

I just tried today to temper dark chocolate for the second time. I used about a pound of Toll House dark chocolate chips. If the quality of that chocolate is my problem, that would help me a lot. My ...
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0answers
18 views

what does it mean to temper chocolate? [duplicate]

When working with chocolate you often melt it down and let it harden in a new shape or on top of or around another ingredient. What does it mean to "temper" chocolate
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votes
1answer
1k views

Mixing cooking chocolate with normal chocolate

I have some cooking chocolate and I have some chocolate seashells. I've had the chocolate seashells for some time now and I want to use them because I don't want them to go to waste. So, I was ...
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vote
1answer
87 views

Tempered chocolate spheres in advance?

I'm having a birthday party this weekend, and therefore I need to make some food for my guests. For dessert I want to make a chocolate sphere with some kind of stuff inside, and then pour it with ...
1
vote
1answer
84 views

What does non-tempered couverture chocolate taste like?

I was reading that couverture chocolate is apparently "real" chocolate that requires proper tempering to have the right texture and shine. What if I don't temper it and just eat it straight out of ...
3
votes
6answers
998 views

Are there any situations where untempered chocolate is better than tempered?

Every chocolate-based recipe I've seen either requires tempered chocolate or can use either tempered or untempered chocolate. Are there any recipes or techniques that specifically require untempered ...
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votes
2answers
1k views

Why do patterns appear on tempered chocolate?

Sometimes, during a single session, spots and lines may appear on tempered chocolate. This seems to happen with the first third of production. Chocolates produced later in the batch do not exhibit ...
1
vote
1answer
116 views

Problem making homemade bounty bars

I tried making homemade bounty bars twice but there is a problem I can't seem to get the solution to this problem right. What I do is as follows: I first mix a can of sweetened condensed milk with ...
6
votes
3answers
468 views

Chemically, what happens when you temper an egg?

Chemically speaking, what happens when you temper an egg? Why doesn't it simply cause the eggs to solidify or scramble?
2
votes
2answers
1k views

Add Cocoa Butter to Chocolate Chips to Temper?

Thanks to a well meaning neighbor, I am now the less than proud owner of 8lbs of Nestle Chocolate Chips. Not only do I not really love making cookies, Nestle Chocolate Chips came in dead last in a ...
2
votes
2answers
1k views

How-to Cut Baking Chocolate bar clean for perfect squares

My recipe calls for 1/2 square of baking chocolate per cookie. But trying to cut thru the bar into the indicated squares just crumble and are not neat or exact. Is there a method of somehow either ...
2
votes
1answer
307 views

Tempering raw cacao for coating

I have a 2-pound block of dark no-sugar-at-all chocolate, and I want to use some of it as coating for candies or popsicles. It's 100% raw cacao, so I'm thinking of melting some and using honey as a ...
2
votes
2answers
128 views

Does tempered chocolate remain tempered and only needs liquefying?

I tempered a few bars of chocolate yesterday and it was a successful experience. Then I stored the remaining in the fridge. If I liquefy it, is it tempered chocolate and can be used as desired or ...
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votes
5answers
7k views

What is the purpose of tempering chocolate?

What is the purpose of tempering chocolate? If I'm dipping something in chocolate, can I get by with just melting the chocolate?
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vote
2answers
4k views

Can you add alcohol to chocolate being tempered?

I want to make a tempered white chocolate coating with brandy flavour. Will adding the alcohol ruin the tempering process, or is there another way of going about this.
4
votes
1answer
550 views

Trouble tempering Valrhona Couverture Manjari (64%) Chocolate

I have tried to temper equal amounts of Valrhona Couverture Manjari (64%) chocolate + baking chocolate (Van-Heusen brand, dark chocolate) without any success. Used the seeding method & followed ...
2
votes
1answer
446 views

Tempering chocolate: ± 2 °C too much?

I am planning to buy a laser thermometer to measure the temperature of melted chocolate for tempering it. As I have found out, the thermometer I want to buy has a measuring tolerance of ± 2 °C. That ...
4
votes
1answer
746 views

Why would dipping a cold item in chocolate “help” with tempering?

I took a chocolate dipping class last week. The instructors gave us globs of chocolate to temper on a marble surface, and lots of ingredients to coat in the chocolate. Some ingredients (hard ...
0
votes
2answers
171 views

How can I avoid seizing chocolate? [duplicate]

Possible Duplicate: How can you melt chocolate without it getting wet? When tempering chocolate over a water bath, how can I avoid getting any droplets of water into the chocolate? These ...
13
votes
2answers
1k views

Is it possible to temper chocolate at home?

I've read that tempering chocolate is the only way to get glossy, 'snappable' results. I've also read that it can be a complicated process involving precise temperatures. Is it possible to temper ...
4
votes
2answers
4k views

How can I tell if my chocolate is tempered?

How can you tell if chocolate is already tempered? I have some bulk Bernard Callebaut milk chocolate chips.
3
votes
1answer
2k views

No-melt chocolate coating on ice cream bars

I just discovered the fascinating world of tempering chocolate. I've read about it before, but I never tried it until recently. So, being the adventurous fellow that I am, I tried making my own ...
5
votes
1answer
267 views

Bizarre: Chocolate tempering is good on the outside

I poured some undertempered chocolate into molds (as practice). Out of the molds, the exterior of the shells were glossy, clear, and hard as is well-tempered chocolate. The interior streaked terribly. ...