| “The 12-step chocoholics program: NEVER BE MORE THAN 12 STEPS AWAY FROM CHOCOLATE!” Terry Moore |
Tempering is a crucial step for creating any types of truffles, bonbons, pralines, or chocolates. Tempering or crystallization is the process of developing “Beta” crystals in chocolate. Below you will find the temperatures to properly temper chocolate, the process and a little knowledge about the 6 crystals in chocolate will be reviewed. The supplies needed are listed.
Items Needed:
1) Medium to Large Pot
2) Stainless steel bowl
3) Spatulas, putty knives, both triangular and straight
4) Precise Thermometer
5) Chocolate already in temper (any chocolate you buy will already be in temper). I recommend beginning with dark chocolate as it is the easiest to temper
6) Digital scale will help
7) kitchen towels
8) knife or spoon to check temper
I highly suggest you watch some demonstrations before beginning.
More to come soon…