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Tuesday 29 September 2026 02:26:45 GMT
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Tempering chocolate will give it a beautiful shine but also change its texture. When chocolate is properly tempered, it will be snappy on the outside and melty on the inside. When tempering chocolate, make sure to use a good quality chocolate. Chocolate you will find at the supermarket works well (Ghirardelli,lindt) but if you can find couverture chocolate (Callebault Valrhona, Barry) the results will be better. Make sure to temper at least 500 g of chocolate, smaller amount wil be difficult to temper. Make sure to not let water touch your chocolate! For dark chocolate you have to bring the chocolate to a temperature of 45-50°C(113-122°F), let it go down in temperature, to 28°C (82°F) and bring it back up to 31-32°C (88-90°F). For milk chocolate and white chocolate, the temperatures are slightly different: you have to melt to a temperature of 40-45°C (104-113°F), let it go down, to 25-26°C (77-79°F) and bring it back up to the working temperature of 29-30°C (84-86°F). If you are in a hurry, you can decrease the temperature of the melted chocolate even faster by plaging your bowk of chocolate in a larger bowl with water and ice. After you pour your chocolate in a chocolate mold you can add some roasted nuts.
Tempering chocolate will give it a beautiful shine but also change its texture. When chocolate is properly tempered, it will be snappy on the outside and melty on the inside. When tempering chocolate, make sure to use a good quality chocolate. Chocolate you will find at the supermarket works well (Ghirardelli,lindt) but if you can find couverture chocolate (Callebault Valrhona, Barry) the results will be better. Make sure to temper at least 500 g of chocolate, smaller amount wil be difficult to temper. Make sure to not let water touch your chocolate! For dark chocolate you have to bring the chocolate to a temperature of 45-50°C(113-122°F), let it go down in temperature, to 28°C (82°F) and bring it back up to 31-32°C (88-90°F). For milk chocolate and white chocolate, the temperatures are slightly different: you have to melt to a temperature of 40-45°C (104-113°F), let it go down, to 25-26°C (77-79°F) and bring it back up to the working temperature of 29-30°C (84-86°F). If you are in a hurry, you can decrease the temperature of the melted chocolate even faster by plaging your bowk of chocolate in a larger bowl with water and ice. After you pour your chocolate in a chocolate mold you can add some roasted nuts.


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