Questions tagged [tempering]
The tempering tag has no usage guidance.
58 questions
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How to create spotted bloom lines on chocolate?
The materials science of chocolate is fascinating, and I am curious about the bloom patterns on melted, then solidified chocolate discussed over on Physics SE and also shown in the photo below from a ...
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What is the polymorph reached by letting the chocolate cool down?
I'm learning the physics of the chocolate and experimenting with tempering.
If you just melt the chocolate and then you let it cool down at room temperature you haven't tempered it of course. So it's ...
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Why heat milk and use it to temper eggs instead of mixing cold milk and eggs and slowly cooking the whole thing?
My understanding of tempering (similar to the answer here) is that you're attempting to add egg to a hot mixture slowly enough so that you don't curdle the egg, so that it incorporates in the mixture ...
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Precise Digital Temperature Control? & ideas to correctly threshold melt & cool Cocoa Butter for stable Recrystallization at home?
Precise Digital Temperature Control? & ideas to correctly threshold melt & cool Cocoa Butter for stable Recrystallization at home?
Trying to look at Hot water dispensers, kettles/ flasks, ...
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Is there a way to re-crystallize or temper goat butter?
I received a small tub of goat butter for Christmas, and unfortunately I left it too close to my stove last night, and the whole thing melted. (just the butter, nor the plastic obviously.)
I read that ...
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How do I store untempered chocolate?
My chocolate tempering was a flop! I am left with half-tempered Easter chocolates for my daughter.
Since this is my first time and she doesn't really care, and another question said it's OK to leave ...
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Verdigris on copper-bottomed pan
I have a small stainless steel pan with a copper bottom. The diameter is around 4in or 10cm, so it is really small. I use it exclusively for tempering or what is known in India as tadka. That is, I ...
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Does the accidental discoloring during seasoning impair my steel pan in any way?
I recently entered the realm of cooking with cast iron and steel pans, and am still trying to find my way around it.
Last weekend I went about seasoning my first bundle of pans (De Buyer Mineral B) ...
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Does different percentage chocolate set differently?
My glaze did not come out as expected. Will chocolate set differently if I start with, say 60% vs 70% chocolate? If so, is there a suggestion as to how to adjust the recipe so a lower or higher ...
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What's a good syrup for home-made chocolate?
I make my own chocolate from cocoa powder, cocoa butter, and syrup.
The ingredients I was using a while ago were fine, I had success tempering and got the right kind of snap and texture. Now, using ...
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How long can chocolate be held at temper?
I just got a chocolate melter and have held some tempered pure chocolate (Lindt Excellence 90%) for a day at 33C.
I intend to make up 3 or 4 truffles, a few times a week.
What’s occurred to me is ...
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How does the process of tempering in indian dishes generally work?
I am trying to understand the tadka (tempering) technique or procedure Indian meals. Is the a specific order in which spices go in in order to avoid overcooking some which are more delicate? I ...
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Why does chocolate tempering requires reaching temperatures where "bad" crystals can be formed
When tempering chocolates, we want that the chocolate will only contain beta crystals, for this, we melt the chocolate to a point where all crystals break, then cool it down to below the melting point ...
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Shea Butter (or Cocoa Butter Equivalent) tempering while making Chocolate
This is more of a theoretical question. But assuming I have the following ingredients
Cocoa powder / Cocoa Mass (containing no cocoa butter or trace amounts of it)
Sugar
Shea Butter
I've been ...
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What happens when chocolate is overheated further than 50C/120F?
I've been googling about this for a while, and it seems to be a common practice to avoid overheating chocolate in the context of tempering. Here's an example source mentioning the fate of overheated ...
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Tempered chocolate thickens
I have now twice experienced that when I'm tempering dark chocolate is becomes incredibly thick - almost solid- in the cooling phase
When it happens I will accidentally heat it up to much as to get it ...
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Tempering untempered chocolate
I would like to know how to temper chocolate without seeding it with already tempered chocolate.
Possibly this comes from a misunderstanding for the reason for tempering:
My understanding is that ...
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What's the recommended temperature for chocolate to set?
I have been making various kinds of chocolate bonbons for about 8 months with great success. (Once I had mastered tempering, that is.)
I had read somewhere (but I can't remember the source) that ...
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Success tempering chocolate with Kitchen-Aid heated mixing bowl?
So, I was given a Kitchen-Aid heated mixing bowl for Christmas, and following the instructions I have attempted to temper chocolate a few times without any success whatsoever. It takes a very long ...
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Is it normal for hot mustard oil to foam strongly when ingredients are added, and why does it?
I noticed that my mustard oil (of indian brands, as bought outside india, from specialty grocers carrying indian ingredients) tends to foam/bloom much more than other strongly heated oils when adding ...
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How to correctly make chocolate bars?
I was hoping someone would be able to help please?
My brother has started making chocolate bars, we are using cargill 30% cocoa chocolate- we fill the prefamac chocolate machine with approx 7kg and ...
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Can I add cocoa butter to 100% chocolate
I have several kilos of 100% Grenadian chocolate bars that are old. I enjoyed them when they were fresh but now they are dry and, although they still 'snap', somewhat crumbly. I would like to temper ...
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Tempered chocolate melting easily
I tempered 70% bitter chocolate (Lubeca brand) following the instructions on the Anova site using sous vide: first to 115 degrees, then 81 and lastly 90 degrees (all Fahrenheit). The resulting ...
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Microwave method of tempering chocolate - can it be done too fast?
I used the microwave method to temper chocolate. The first time I took it very slow and did it on a low power level. The result was a very shiny chocolate with a good crack.
The second time I did it ...
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Can you temper store-bought chocolate?
Is it possible and necessary to temper store-bought quality chocolate like Lindt?
Say, for example, you want to use it to make chocolate moulds - would it be possible to melt and temper the chocolate ...
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Chocolate coating for truffles shrinks as it sets - What to do?
I've been making chocolate truffles recently, and I'm pretty pleased with the result, with one exception.
I make a ganache (different mixtures of cream, butter, chocolate and flavourings) and form ...
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Is chocolate still "tempered" even after it has cooled since bringing it up to working temperature?
The usual process of tempering (dark) chocolate involves bringing it up to 45°, then down to 29° and back up to 31°.
If I leave the tempered chocolate in a piping bag for a while and it cools down, ...
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Is plastic wrap safe to use when tempering chocolate?
Tempering chocolate can be a messy process at times. So I had an idea to cover the plastic bowl that I use for tempering with plastic wrap so that once I'm finished, I can remove the plastic wrap, the ...
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Effect of liquified hazelnuts on chocolate tempering?
I would like to ask if roasted and liquified hazelnuts will negatively affect the tempering of milk chocolate?
I have hazelnuts that I have roasted and liquifed by using a high-quality blender. ...
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Mustard seeds for tempering lentils brought out a little bitter after taste
I am fond of using whole spices for tempering therefore used mustard seeds along with cumin seeds, curry leaves, asafoetida & nigella seeds. Thereafter used some cilantro and kasuri methi for ...
user50547
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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 ...
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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 ...
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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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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 ...
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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 ...
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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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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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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 ...
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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 ...
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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 ...
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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?
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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 ...
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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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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 ...
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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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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 ...
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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.
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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 ...
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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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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 ...
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