Tempering chocolate is a process that a good pastry chef needs to know.
You can use tempered chocolate for multiple preparations: dipping, bon bon, chocolate bars, sculptures etc.
The organoleptic reason for tempering is to ensure that the chocolate sets with proper gloss and a brittle snap and does not develop bloom during storage.
Properly tempered chocolate crystallizes as a hard, shiny substance, like diamonds.
The function of tempering is to precrystallize a small percentage of the cocoa butter, in stable Form V crystals.
Most current research indicates that there are six forms of commonly occuring cocoa butter crystals.
Of the six forms of cocoa butter crystals, only two of them -Form V and Form VI- are consired stable. Of these two types, only Form V can be practically formed during tempering.
Tempering may be accomplished by any of a number of methods, but in all cases the three requisites are the same: temperature, agitation and time.
You can use tempered chocolate for multiple preparations: dipping, bon bon, chocolate bars, sculptures etc.
The organoleptic reason for tempering is to ensure that the chocolate sets with proper gloss and a brittle snap and does not develop bloom during storage.
Properly tempered chocolate crystallizes as a hard, shiny substance, like diamonds.
The function of tempering is to precrystallize a small percentage of the cocoa butter, in stable Form V crystals.
Most current research indicates that there are six forms of commonly occuring cocoa butter crystals.
Of the six forms of cocoa butter crystals, only two of them -Form V and Form VI- are consired stable. Of these two types, only Form V can be practically formed during tempering.
Tempering may be accomplished by any of a number of methods, but in all cases the three requisites are the same: temperature, agitation and time.
QUOTE of the day:
"troubles pass, great memories remain"
"troubles pass, great memories remain"
Alessandro work experience:
HOTEL SAVOY, London - the only Luxury hotel on the river Thames
HAKKAZAN, London - Award-winning restaurant featuring modern CHinese cuisine (and dramatic design)
ARDICIOCCA, London - Italian gluten-free restaurant
L'ANIMA, London - Fine dining restaurant
Alessandro Bruno's previous Masterclass at Ravizza Hospitality School, October 2019: www.bbclasses.weebly.com/october1719.html
Watch out on Instagram:
https://www.instagram.com/daniel_pearse85/
https://www.instagram.com/fcoratella89/
HOTEL SAVOY, London - the only Luxury hotel on the river Thames
HAKKAZAN, London - Award-winning restaurant featuring modern CHinese cuisine (and dramatic design)
ARDICIOCCA, London - Italian gluten-free restaurant
L'ANIMA, London - Fine dining restaurant
Alessandro Bruno's previous Masterclass at Ravizza Hospitality School, October 2019: www.bbclasses.weebly.com/october1719.html
Watch out on Instagram:
https://www.instagram.com/daniel_pearse85/
https://www.instagram.com/fcoratella89/