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Table of Contents:
- What is the chocolate that hardens?
- How long does it take for tempered chocolate to set?
- Can I put tempered chocolate in the fridge to set?
- What is the best chocolate to use for tempering?
- What are four key points to look for when chocolate is tempered properly?
- What are 3 signs of a quality tempered chocolate?
- Why is my tempered chocolate so thick?
- What is over crystallisation in chocolate?
- Is chocolate a crystalline?
- What does tempering chocolate mean?
- Why did my melted chocolate seize?
- Why is my chocolate clumping?
What is the chocolate that hardens?
TEMPERING CHOCOLATE is a technique by which pure or "real" chocolate is stabilized through a carefully controlled melting and cooling process, allowing the cocoa butter molecules to solidify in an orderly fashion and for the chocolate to harden properly.
How long does it take for tempered chocolate to set?
3 to 5 minutes
Can I put tempered chocolate in the fridge to set?
Can I put tempered chocolate in the fridge to set? Prepare small batches of the chocolate at a time so that you can control temperatures. Then, immediately put in refrigerator until set. Only leave the chocolate in the refrigerator until set – not longer, or you can create problems.
What is the best chocolate to use for tempering?
Dark chocolate This is our go-to for candy making—it's more stable and easier to temper than milk or white chocolate. Tempered dark chocolate, such as semisweet or bittersweet, makes a nice snap when you break it.
What are four key points to look for when chocolate is tempered properly?
Chocolate is in temper when 2-4% of the cocoa butter is in the stable crystal form.
- Gamma: Exists in this form for only a few seconds before transforming into Alpha.
- Alpha: Melts between 50-75 degrees F. ( Not stable)
- Beta I: Melts between 60-83 degrees F. ( Not stable)
- Beta: Melts between 64-94 degrees F. ( Stable)
What are 3 signs of a quality tempered chocolate?
Signs of Good Tempered Chocolate
- Glossy sheen.
- Firm snap.
- Tastes good.
- Melts near your body temperature.
Why is my tempered chocolate so thick?
Based on what you've written, i can think of two possible reasons why you're getting thick tempered chocolate. As the ratio of cocoa solids increase, the viscosity of your melted chocolate will increase. If your chocolate is high on solid content, you might need a bit more cocoa butter to decrease viscosity.
What is over crystallisation in chocolate?
Well, when the chocolate cools down or is kept in a continuous movement more and more cocoa butter crystals will form in the chocolate. It's becoming less fluid and looks thicker. That's what we mean with over crystallization. You can recognize over crystallized chocolate very easily.
Is chocolate a crystalline?
You may be surprised to learn that chocolate, that delightful confection, is a crystal, too. Crystals are solids whose molecules, atoms, or ions are connected to one another in an organized pattern—called a crystalline structure—that repeats over and over throughout the solid.
What does tempering chocolate mean?
Proper “tempering”—heating and cooling chocolate to stabilize it for making candies and confections—gives chocolate a smooth and glossy finish, keeps it from easily melting on your fingers, and allows it to set up beautifully for dipped and chocolate-covered treats.
Why did my melted chocolate seize?
Seizing occurs when moisture is added to chocolate. It makes your smooth melted chocolate turn into a pasty mess. Why does chocolate seize? ... The process of making cocoa beans into chocolate takes out all of the moisture, so the end result is a dry product made of up cocoa butter (fat), cocoa and sugar (dry).
Why is my chocolate clumping?
What chocolate hates is moisture and extreme heat. Even the slightest bit of moisture will cause that clumping. ... As crazy as it sounds, the next time you make chocolate cement, you can actually loosen it back up by adding a little warm water, just a bit at a time, and stirring it hard until it becomes shiny and smooth.
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