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Ključ kaljenja čokolade

Ključ kaljenja čokolade


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Ako ste ikada razbili čokoladicu (a priznajmo, tko nije), vjerojatno ćete prepoznati onaj savršeni zvuk pucanja koji se javlja: čist je, oštar i divan. Ovaj krajnje zadovoljavajući zvuk pucanja može se postići samo ako je čokolada pravilno temperirana.

Iako je čokoladerima poput Jacquesa Torresa to lako učiniti jer imaju odgovarajuću opremu, domaćim kuharima to može biti teži zadatak, jer su ograničeni na nekoliko kuhinjskih alata. Međutim, nema potrebe očajavati jer gospodin Čokolada (zvani Jacques Torres) ima genijalnu i sigurnu metodu za lako temperiranje čokolade kod kuće. Sve što vam je potrebno je nekoliko osnovnih alata (sa sušilom za kosu), kvalitetna čokolada i želja za zabavom. (A ni apetit za čokoladom nikada ne boli.)

Pogledajte njegov video za korak-po-korak objašnjenje, plus neke dodatne savjete i napomene koje spominje u nastavku. Sretno i uživajte!

Zašto temperiramo čokoladu?

Ako se čokolada ne temperira, nedostajat će joj više od ljupkog pucketanja. Bit će zrnast, ljepljiv i neće se pravilno postaviti. U osnovi, nemate izbora nego da se kalite.

Šta možete učiniti s kaljenom čokoladom?

Skoro sve. U nju možete umočiti suho voće, perece, zrna kave ili slatkiše (Torres prodaje Cherrios prekrivene čokoladom koji pomalo stvaraju ovisnost). Možete ga koristiti i za izradu čokoladne kore, jednostavno kombinirajte čokoladu sa sastojcima u koje želite da se miješaju - pistaćima, bademima, orasima ili komadima sušenog voća.

Šta vam je potrebno kod kuće za temperiranje čokolade?

“Za vožnju biciklom potreban vam je bicikl. Za rad s čokoladom potrebni su vam ovi alati. " Torres kaže da postoje tri alata koja su vam potrebna za uspješno temperiranje čokolade kod kuće (osim mikrovalne, koja može biti dobar alat). Prvo, preporučuje upotrebu staklene zdjele i mikrotalasnu obradu sadržaja u koracima od 20 sekundi, a zatim miješanje. Čokolada će se početi topiti, a zatim, kad se rastopi otprilike pola do dvije trećine, kaže da sadržaj izlije u hladnu zdjelu (da se zaustavi proces zagrijavanja). Zatim, pomoću uronjivog miksera - prvog alata - miješajte čokoladu dok ne dosegne oko 88 stepeni. Za mjerenje temperature potreban vam je drugi alat, laserski termometar.

Budući da laserski termometar očitava samo gornji sloj, potrebno je pomiješati čokoladu kako biste mogli točno očitati.

Na kraju, ako ustanovite da se temperatura spušta ispod 88 stupnjeva, izvadite sušilo za kosu - da, sušilo za kosu - i upotrijebite ga za vraćanje temperature. Također, ako ste čokoladu izvadili iz mikrovalne pećnice prije nego što je bila dovoljno vruća, uvijek možete koristiti sušilo za kosu kako biste podigli temperaturu.

Koju vrstu čokolade trebate tražiti?

Torres preporučuje čokoladu s puno kakao maslaca jer to pomaže otopljenoj čokoladi da postane fluidna. Također, lakše je kupiti čokoladu u manjim komadima kako je ne biste morali sami lomiti. Većina čokoladera, uključujući i njega, prodajem pištolje koji su savršeni za topljenje.

Šta učiniti nakon umakanja?

Ostavite ga u frižider na 10 minuta da se dobro ohladi. (Tada će doći do kristalizacije.)

Gdje je najbolje mjesto za skladištenje čokolade ili čokoladnih proizvoda?

"Tvoj želudac", prema Torresu. Ali ako se nađete s preostalom čokoladom, preporučuje vam da je spremite u ormarić dalje od bilo koje topline, tj. Ne iznad štednjaka ili pored pećnice.

Šta učiniti s preostalom čokoladom?

Napravite lizalice! Kupite neke kalupe na mreži u Life of Party i napravite ove jednostavne poslastice koje su savršene za djecu ili blagdanske poklone.

Njegove poslednje reči?

Zapamtite da bi ovo trebalo biti zabavno i da čak i profesionalci griješe, ali, kako kaže Torres, ponavljanje našeg rada nekoliko puta i učenje iz ovih grešaka je ono što nam omogućava da to osjetimo.


Kako (i zašto) temperirati čokoladu

Za mnoge kuhare u kulinarskom univerzumu nema ništa strašnije od pravljenja slatkiša, posebno čokoladnih sorti. Zašto? Sve se svodi na jednu riječ: Kaljenje.

Tradicionalno složen i prilično radno intenzivan proces, kaljenje je neophodan korak iz dva razloga. Prvo, dobićete brzu, profesionalnu završnu obradu koja izgleda mnogo lepše od dosadne mat završne obrade koju biste dobili samo slučajno topljenjem čokolade. Drugo, kaljeni čokoladni premaz se ne topi na rukama ili na prosječnim sobnim temperaturama, tako da bombone možete pohraniti na pult bez opasnosti od velikog nereda. Takođe, to je super nauka!

The Science

Baš kao i sama izrada slatkiša, kaljenje čokolade je sve o kontroli kristala. Molekuli masti unutar čokolade (poznatiji kao kakao maslac) mogu se složiti u navedene kristale ne u jednoj, ne u dvije, već u šest različitih konfiguracija (pogledajte donju sliku). Prilikom stvaranja čokoladice ili čokoladnog premaza za slatkiše, želimo stabilan, sjajan šljokica koja se ne topi brzo u rukama, a to znači maksimiziranje petog oblika uz ograničavanje jednog do četiri, zbog čega čokolada postaje mrvičasta ili gnjecava mat ili siva završna obrada (naziva se i "cvjetanje"). Ako ih imamo previše iz šest kristala, vaša čokolada će biti previše viskozna (poznata i kao gusta i sjajna) ... nije idealna za umakanje. Kad imamo gomilu petica, za čokoladu se kaže da je „umjerena“ - glatka, sjajna i ukusna.

The Skill

Tradicionalna metoda kaljenja zahtijeva da čokoladu otopimo na temperaturi na kojoj su se svi kristali otopili. Zatim snižavamo temperaturu i agitiramo uzgoj novih kristala, dobrih i loših. Zatim lagano povećavamo temperaturu da se istope samo one loše. Zvuči lako? To je ... ako imate profesionalnu mašinu za kaljenje ili ste spremni i voljni uložiti puno vremena za vježbanje (i čišćenje neizbježnog nereda ... i znate kako se osjećam prema neredima ...).

Međutim, uz pomoć dobrog digitalnog termometra, pažljive upotrebe dvostrukog kotla i čitavog paklenog miješanja, možemo i mlijeko i crnu čokoladu nagovoriti u tekuće stanje, a da je ne natjeramo da jednostavno izgubi živce, ali pažljivo, dovodeći ga do idealne temperature temperiranja - za mlijeko to znači 88 ° F, a za tamno to znači 91 ° F. Umjesto da brinemo o grijanju, hlađenju i ponovnom grijanju, moramo brinuti samo o jednoj ciljnoj temperaturi.

Zašto te različite i vrlo specifične temperature? Mliječna čokolada sadrži ergo mlijeko u prahu, masnu mast. Te se molekule masti petljaju s onima kakao maslaca i tvore leguru koja zapravo ima nižu točku topljenja nego što bi bilo koji od kristala imao sam. Budući da je ova temperatura topljenja tako niska, lako je nadmašiti našu ciljnu temperaturu. Tamne čokolade ne sadrže ovu dodatnu mliječnu mast, pa je temperatura na kojoj postižemo temperament samo toplija za dodir, 91 ° F da budemo tačni.

Još jedan ključ za brzo temperiranje je osigurati agresivno miješanje čokolade. Ovaj postupak miješanja (poznat i kao miješanje) potiče rast kristala čokolade i osigurava da se komadići čokolade ravnomjerno tope. Smatrajte to dnevnim vježbanjem gornjeg dijela tijela.

Kupovina

Što se tiče topljenja, preskočite komadiće čokolade. Formulirane su tako da zadrže svoj oblik pri zagrijavanju, što ih čini idealnim za kolačiće, a ne toliko za slatkiše. Za najjednostavnije kaljenje, predlažem da idete s čokoladnim diskovima od kuverture. Couverture diskovi izgledaju kao veliki čips za pečenje, ali imaju veći sadržaj masti pa su savršeni za topljenje. Posebno mi se sviđaju Callebaut -ovi "paleti", ali robne marke poput Valrhona i Guittard također proizvode odličnu čokoladnu čokoladu. Vrijedno je imati pri ruci ako planirate stvari s čokoladnim premazima, a to ćete lako pronaći na međusobnim mrežama.

Možete, međutim, učiniti da proces funkcionira i s visokokvalitetnim čokoladicama u trgovinama, poput onih iz Ghirardellija. Samo pazite da ne kupujete čokoladice s dodanim okusima i da ih prije upotrebe sitno nasjeckate.

Što se tiče procedure, evo kako ja to radim:

  1. Stavite presavijeni kuhinjski peškir na dno ravne tave od 11 inča ili velike tave. Dodajte 1 inč vode, stavite na srednje jaku vatru i pustite da lagano kuha, oko 190 ° F. (Da, u tavi je peškir i u redu je.) Stavite još jedan presavijeni kuhinjski peškir pored ploče za kuvanje.
  2. Čokoladu stavite u metalnu zdjelu koja stane u šerpu i stavite je u vruću vodu. Neprestano miješajte 5 sekundi. Maknite s vatre, stavite na ručnik i snažno miješajte 30 sekundi. Vratite se u vruću vodu i miješajte još 5 sekundi, a zatim natrag na suhi ručnik 30 sekundi. Ponavljajte dok se čokolada napola ne otopi, a zatim smanjite vrijeme zagrijavanja zdjele sa 5 na 3 sekunde. Držite vrijeme miješanja izvan vrućine 30 sekundi. Cilj je otopiti svu čokoladu uz održavanje temperature ispod 91 ° F za tamnu čokoladu ili 88 ° F za mliječnu čokoladu. Ovaj proces može trajati od 10 do 20 minuta, ovisno o veličini komadića čokolade. Ako čokolada počne puzati iznad ciljane temperature, ostavite zdjelu na pultu i miješajte kao ludi dok se temperatura ne spusti. Nastavite s procesom topljenja.
  3. Kada čokolada postane glatka tečnost, snažno mešajte još minut pre uranjanja, premazivanja ili sipanja. Ako u bilo kojem trenutku čokolada postane previše gusta ili je s njom teško raditi, vratite je na par sekundi u vruću vodu, neprestano miješajući. Opet, ne dopustite da temperatura poraste iznad vaše ciljne temperature.

Jeste li spremni isprobati? Evo nekoliko aplikacija za početak:

Hrskav i sjajan gorko -slatki čokoladni premaz lijepo balansira slatko, metvino punjenje ovih domaćih bombona.

Glatka mliječna čokolada pruža profesionalni završetak ovim hrskavim poslasticama bez kikirikija.

Slatka, hrskava i iznenađujuće jednostavna kora čokolade čini impresivnu užinu ili prilog klasičnim s ’mores.

Tropska poslastica postala je još slađa sa sjajnim premazom poluslatke čokolade.


Kako (i zašto) temperirati čokoladu

Za mnoge kuhare u kulinarskom univerzumu nema ništa strašnije od pravljenja slatkiša, posebno čokoladnih sorti. Zašto? Sve se svodi na jednu riječ: Kaljenje.

Tradicionalno složen i prilično radno intenzivan proces, kaljenje je neophodan korak iz dva razloga. Prvo, dobićete brzu, profesionalnu završnu obradu koja izgleda mnogo lepše od dosadne mat završne obrade koju biste dobili samo slučajno topljenjem čokolade. Drugo, kaljeni čokoladni premaz se ne topi na rukama ili na prosječnim sobnim temperaturama, tako da bombone možete pohraniti na pult bez opasnosti od velikog nereda. Takođe, to je super nauka!

The Science

Baš kao i sama izrada slatkiša, kaljenje čokolade je sve o kontroli kristala. Molekuli masti unutar čokolade (poznatiji kao kakao maslac) mogu se složiti u navedene kristale ne u jednoj, ne u dvije, već u šest različitih konfiguracija (pogledajte donju sliku). Prilikom stvaranja čokoladice ili čokoladnog premaza za slatkiše, želimo stabilan, sjajan šljokica koja se ne topi brzo u rukama, a to znači maksimiziranje petog oblika uz ograničavanje jednog do četiri, zbog čega čokolada postaje mrvičasta ili gnjecava mat ili siva završna obrada (naziva se i "cvjetanje"). Ako ih imamo previše iz šest kristala, vaša čokolada će biti previše viskozna (poznata i kao gusta i sjajna) ... nije idealna za umakanje. Kad imamo gomilu petica, za čokoladu se kaže da je „umjerena“ - glatka, sjajna i ukusna.

The Skill

Tradicionalna metoda kaljenja zahtijeva da čokoladu otopimo na temperaturi na kojoj su se svi kristali otopili. Zatim snižavamo temperaturu i agitiramo uzgoj novih kristala, dobrih i loših. Zatim lagano povećavamo temperaturu da se istope samo one loše. Zvuči lako? To je ... ako imate profesionalnu mašinu za kaljenje ili ste spremni i voljni uložiti puno vremena za vježbanje (i čišćenje neizbježnog nereda ... i znate kako se osjećam prema neredima ...).

Međutim, uz pomoć dobrog digitalnog termometra, pažljive upotrebe dvostrukog kotla i čitavog paklenog miješanja, možemo i mlijeko i crnu čokoladu nagovoriti u tekuće stanje, a da je ne natjeramo da jednostavno izgubi živce, ali pažljivo, dovodeći ga do idealne temperature temperiranja - za mlijeko to znači 88 ° F, a za tamno to znači 91 ° F. Umjesto da brinemo o grijanju, hlađenju i ponovnom grijanju, moramo se brinuti samo o jednoj ciljnoj temperaturi.

Zašto te različite i vrlo specifične temperature? Mliječna čokolada sadrži ergo mlijeko u prahu, masnu mast. Te se molekule masti petljaju s onima kakao maslaca i tvore leguru koja zapravo ima nižu točku topljenja nego što bi bilo koji od kristala imao sam. Budući da je ova temperatura topljenja tako niska, lako je nadmašiti našu ciljnu temperaturu. Tamne čokolade ne sadrže ovu dodatnu mliječnu mast, pa je temperatura na kojoj postižemo temperament samo za dodir toplija, tačnije 91 ° F.

Još jedan ključ za brzo temperiranje je osigurati agresivno miješanje čokolade. Ovaj postupak miješanja (poznat i kao miješanje) potiče rast kristala čokolade i osigurava da se komadići čokolade ravnomjerno tope. Smatrajte to dnevnim vježbanjem gornjeg dijela tijela.

Kupovina

Što se tiče topljenja, preskočite komadiće čokolade. Formulirane su tako da zadrže svoj oblik pri zagrijavanju, što ih čini idealnim za kolačiće, a ne toliko za slatkiše. Za najjednostavnije kaljenje, predlažem da idete s čokoladnim diskovima od kuverture. Couverture diskovi izgledaju kao veliki čips za pečenje, ali imaju veći sadržaj masti pa su savršeni za topljenje. Posebno mi se sviđaju Callebaut -ovi "paleti", ali robne marke poput Valrhona i Guittard također proizvode odličnu čokoladnu čokoladu. Vrijedno je imati pri ruci ako planirate stvari s čokoladnim premazima, a to ćete lako pronaći na međusobnim mrežama.

Međutim, možete učiniti da proces funkcionira i s visokokvalitetnim čokoladicama u trgovinama, poput onih iz Ghirardellija. Samo pazite da ne kupujete čokoladice s dodanim okusima i da ih prije upotrebe sitno nasjeckate.

Što se tiče procedure, evo kako ja to radim:

  1. Stavite presavijeni kuhinjski peškir na dno ravnog tanjira od 11 inča ili velike tave. Dodajte 1 inč vode, stavite na srednje jaku vatru i pustite da lagano kuha, oko 190 ° F. (Da, u posudi je peškir i u redu je.) Stavite još jedan presavijeni kuhinjski peškir pored ploče za kuvanje.
  2. Čokoladu stavite u metalnu zdjelu koja stane u šerpu i stavite je u vruću vodu. Neprestano miješajte 5 sekundi. Maknite s vatre, stavite na ručnik i snažno miješajte 30 sekundi. Vratite se u vruću vodu i miješajte još 5 sekundi, a zatim natrag na suhi ručnik 30 sekundi. Ponavljajte dok se čokolada napola ne otopi, a zatim smanjite vrijeme zagrijavanja zdjele sa 5 na 3 sekunde. Držite vrijeme miješanja izvan vrućine 30 sekundi. Cilj je otopiti svu čokoladu uz održavanje temperature ispod 91 ° F za tamnu čokoladu ili 88 ° F za mliječnu čokoladu. Ovaj proces može trajati od 10 do 20 minuta, ovisno o veličini komadića čokolade. Ako čokolada počne puzati iznad ciljane temperature, ostavite zdjelu na pultu i miješajte kao ludi dok se temperatura ne spusti. Nastavite s procesom topljenja.
  3. Kada čokolada postane glatka tečnost, snažno mešajte još minut pre uranjanja, premazivanja ili sipanja. Ako u bilo kojem trenutku čokolada postane previše gusta ili je s njom teško raditi, vratite je na par sekundi u vruću vodu, neprestano miješajući. Opet, ne dopustite da temperatura poraste iznad vaše ciljne temperature.

Jeste li spremni isprobati? Evo nekoliko aplikacija za početak:

Hrskav i sjajan gorko -slatki čokoladni premaz lijepo balansira slatko, metvino punjenje ovih domaćih bombona.

Glatka mliječna čokolada pruža profesionalni završetak ovim hrskavim poslasticama bez kikirikija.

Slatka, hrskava i iznenađujuće jednostavna kora čokolade čini impresivnu užinu ili prilog klasičnim s ’mores.

Tropska poslastica postala je još slađa sa sjajnim premazom poluslatke čokolade.


Kako (i zašto) temperirati čokoladu

Za mnoge kuhare u kulinarskom univerzumu nema ništa strašnije od pravljenja slatkiša, posebno čokoladnih sorti. Zašto? Sve se svodi na jednu riječ: Kaljenje.

Tradicionalno složen i prilično radno intenzivan proces, kaljenje je neophodan korak iz dva razloga. Prvo, dobićete brzu, profesionalnu završnu obradu koja izgleda mnogo lepše od dosadne mat završne obrade koju biste dobili samo slučajno topljenjem čokolade. Drugo, kaljeni čokoladni premaz se ne topi na rukama ili na prosječnim sobnim temperaturama, tako da bombone možete pohraniti na pult bez opasnosti od velikog nereda. Takođe, to je super nauka!

The Science

Baš kao i sama izrada slatkiša, kaljenje čokolade je sve o kontroli kristala. Molekuli masti unutar čokolade (poznatiji kao kakao maslac) mogu se složiti u navedene kristale ne u jednoj, ne u dvije, već u šest različitih konfiguracija (pogledajte donju sliku). Prilikom stvaranja čokoladice ili čokoladnog premaza za slatkiše, želimo stabilan, sjajan ugriz koji se ne topi brzo u rukama, a to znači maksimiziranje petog oblika uz ograničavanje jednog do četiri, zbog čega čokolada postaje mrvičasta ili gnjecava mat ili siva završna obrada (naziva se i "cvjetanje"). Ako ih imamo previše iz šest kristala, vaša čokolada će biti previše viskozna (poznata i kao gusta i sjajna) ... nije idealna za umakanje. Kad imamo hrpu petica, za čokoladu se kaže da je „umjerena“ - glatka, sjajna i ukusna.

The Skill

Tradicionalna metoda kaljenja zahtijeva da čokoladu otopimo na temperaturi na kojoj su se svi kristali otopili. Zatim snižavamo temperaturu i agitiramo uzgoj novih kristala, dobrih i loših. Zatim lagano povećavamo temperaturu da se istope samo one loše. Zvuči lako? To je ... ako imate profesionalnu mašinu za kaljenje ili ste spremni i voljni uložiti puno vremena za vježbanje (i čišćenje neizbježnog nereda ... i znate kako se osjećam prema neredima ...).

Međutim, uz pomoć dobrog digitalnog termometra, pažljive upotrebe dvostrukog kotla i čitavog paklenog miješanja, možemo i mlijeko i crnu čokoladu nagovoriti u tekuće stanje, a da je ne natjeramo da jednostavno izgubi živce, ali pažljivo, dovodeći ga do idealne temperature temperiranja - za mlijeko to znači 88 ° F, a za tamno to znači 91 ° F. Umjesto da brinemo o grijanju, hlađenju i ponovnom grijanju, moramo brinuti samo o jednoj ciljnoj temperaturi.

Zašto te različite i vrlo specifične temperature? Mliječna čokolada sadrži ergo mlijeko u prahu, masnu mast. Te se molekule masti petljaju s onima kakao maslaca i tvore leguru koja zapravo ima nižu točku topljenja nego što bi bilo koji od kristala imao sam. Budući da je ova temperatura topljenja tako niska, lako je nadmašiti našu ciljnu temperaturu. Tamne čokolade ne sadrže ovu dodatnu mliječnu mast, pa je temperatura na kojoj postižemo temperament samo za dodir toplija, tačnije 91 ° F.

Još jedan ključ za brzo temperiranje je osigurati agresivno miješanje čokolade. Ovaj postupak miješanja (poznat i kao miješanje) potiče rast kristala čokolade i osigurava da se komadići čokolade ravnomjerno tope. Smatrajte to dnevnom vježbom gornjeg dijela tijela.

Kupovina

Što se tiče topljenja, preskočite komadiće čokolade. Formulirane su tako da zadrže svoj oblik pri zagrijavanju, što ih čini idealnim za kolačiće, a ne toliko za slatkiše. Za najjednostavnije kaljenje, predlažem da idete s čokoladnim diskovima od kuverture. Couverture diskovi izgledaju kao veliki čips za pečenje, ali imaju veći sadržaj masti pa su savršeni za topljenje. Posebno mi se sviđaju Callebaut -ovi "paleti", ali robne marke poput Valrhona i Guittard također proizvode odličnu čokoladnu čokoladu. Vrijedno je imati pri ruci ako planirate stvari s čokoladnim premazima, a to ćete lako pronaći na međusobnim mrežama.

Možete, međutim, učiniti da proces funkcionira i s visokokvalitetnim čokoladicama u trgovinama, poput onih iz Ghirardellija. Samo pazite da ne kupujete čokoladice s dodanim okusima i da ih prije upotrebe sitno nasjeckate.

Što se tiče procedure, evo kako ja to radim:

  1. Stavite presavijeni kuhinjski peškir na dno ravnog tanjira od 11 inča ili velike tave. Dodajte 1 inč vode, stavite na srednje jaku vatru i pustite da lagano kuha, oko 190 ° F. (Da, u tavi je peškir i u redu je.) Stavite još jedan presavijeni kuhinjski peškir pored ploče za kuvanje.
  2. Čokoladu stavite u metalnu zdjelu koja stane u šerpu i stavite je u vruću vodu. Neprestano miješajte 5 sekundi. Maknite s vatre, stavite na ručnik i snažno miješajte 30 sekundi. Vratite se u vruću vodu i miješajte još 5 sekundi, a zatim natrag na suhi ručnik 30 sekundi. Ponavljajte dok se čokolada napola ne otopi, a zatim smanjite vrijeme zagrijavanja zdjele sa 5 na 3 sekunde. Držite vrijeme miješanja izvan zagrijavanja 30 sekundi. Cilj je otopiti svu čokoladu uz održavanje temperature ispod 91 ° F za tamnu čokoladu ili 88 ° F za mliječnu čokoladu. Ovaj proces može trajati od 10 do 20 minuta, ovisno o veličini komadića čokolade. Ako čokolada počne puzati iznad ciljane temperature, ostavite zdjelu na pultu i miješajte kao ludi dok se temperatura ne spusti. Nastavite s procesom topljenja.
  3. Kada čokolada postane glatka tečnost, snažno mešajte još minut pre uranjanja, premazivanja ili sipanja. Ako u bilo kojem trenutku čokolada postane previše gusta ili je s njom teško raditi, vratite je na par sekundi u vruću vodu, neprestano miješajući. Opet, ne dopustite da temperatura poraste iznad vaše ciljne temperature.

Jeste li spremni isprobati? Evo nekoliko aplikacija za početak:

Hrskav i sjajan gorko -slatki čokoladni premaz lijepo balansira slatko, metvino punjenje ovih domaćih bombona.

Glatka mliječna čokolada pruža profesionalni završetak ovim hrskavim poslasticama bez kikirikija.

Slatka, hrskava i iznenađujuće jednostavna kora čokolade čini impresivnu užinu ili prilog klasičnim s ’mores.

Tropska poslastica postala je još slađa sa sjajnim premazom poluslatke čokolade.


Kako (i zašto) temperirati čokoladu

Za mnoge kuhare u kulinarskom univerzumu nema ništa strašnije od pravljenja slatkiša, posebno čokoladnih sorti. Zašto? Sve se svodi na jednu riječ: Kaljenje.

Tradicionalno složen i prilično radno intenzivan proces, kaljenje je neophodan korak iz dva razloga. Prvo, dobićete brzu, profesionalnu završnu obradu koja izgleda mnogo lepše od dosadne mat završne obrade koju biste dobili samo slučajno topljenjem čokolade. Drugo, kaljeni čokoladni premaz se ne topi na rukama ili na prosječnim sobnim temperaturama, tako da bombone možete pohraniti na pult bez opasnosti od velikog nereda. Takođe, to je super nauka!

The Science

Baš kao i sama izrada slatkiša, kaljenje čokolade je sve o kontroli kristala. Molekuli masti unutar čokolade (poznatiji kao kakao maslac) mogu se složiti u navedene kristale ne u jednoj, ne u dvije, već u šest različitih konfiguracija (pogledajte donju sliku). Prilikom stvaranja čokoladice ili čokoladnog premaza za slatkiše, želimo stabilan, sjajan šljokica koja se ne topi brzo u rukama, a to znači maksimiziranje petog oblika uz ograničavanje jednog do četiri, zbog čega čokolada postaje mrvičasta ili gnjecava mat ili siva završna obrada (naziva se i "cvjetanje"). Ako ih imamo previše iz šest kristala, vaša čokolada će biti previše viskozna (poznata i kao gusta i sjajna) ... nije idealna za umakanje. Kad imamo gomilu petica, za čokoladu se kaže da je „umjerena“ - glatka, sjajna i ukusna.

The Skill

Tradicionalna metoda kaljenja zahtijeva da čokoladu otopimo na temperaturi na kojoj su se svi kristali otopili. Zatim snižavamo temperaturu i agitiramo uzgoj novih kristala, dobrih i loših. Zatim lagano povećavamo temperaturu da se istope samo one loše. Zvuči lako? To je ... ako imate profesionalnu mašinu za kaljenje ili ste spremni i voljni uložiti puno vremena za vježbanje (i čišćenje neizbježnog nereda ... i znate kako se osjećam prema neredima ...).

Međutim, uz pomoć dobrog digitalnog termometra, pažljive upotrebe dvostrukog kotla i čitavog paklenog miješanja, možemo i mlijeko i crnu čokoladu nagovoriti u tekuće stanje, a da je ne natjeramo da jednostavno izgubi živce, ali pažljivo, dovodeći ga do idealne temperature temperiranja - za mlijeko to znači 88 ° F, a za tamno to znači 91 ° F. Umjesto da brinemo o grijanju, hlađenju i ponovnom grijanju, moramo se brinuti samo o jednoj ciljnoj temperaturi.

Zašto te različite i vrlo specifične temperature? Mliječna čokolada sadrži ergo mlijeko u prahu, masnu mast. Te se molekule masti petljaju s onima kakao maslaca i tvore leguru koja zapravo ima nižu točku topljenja nego što bi bilo koji od kristala imao sam. Budući da je ova temperatura topljenja tako niska, lako je nadmašiti našu ciljnu temperaturu. Tamne čokolade ne sadrže ovu dodatnu mliječnu mast, pa je temperatura na kojoj postižemo temperament samo toplija za dodir, 91 ° F da budemo tačni.

Još jedan ključ za brzo temperiranje je osigurati agresivno miješanje čokolade. Ovaj postupak miješanja (poznat i kao miješanje) potiče rast kristala čokolade i osigurava da se komadići čokolade ravnomjerno tope. Smatrajte to dnevnom vježbom gornjeg dijela tijela.

Kupovina

Što se tiče topljenja, preskočite komadiće čokolade. Formulirane su tako da zadrže svoj oblik pri zagrijavanju, što ih čini idealnim za kolačiće, a ne toliko za slatkiše. Za najjednostavnije kaljenje, predlažem da idete s čokoladnim diskovima od kuverture. Couverture diskovi izgledaju kao veliki čips za pečenje, ali imaju veći sadržaj masti pa su savršeni za topljenje. Posebno mi se sviđaju Callebaut -ovi "paleti", ali brendovi poput Valrhona i Guittard takođe prave odličnu čokoladnu čokoladu. Vrijedno je imati pri ruci ako planirate stvari s čokoladnim premazima, a to ćete lako pronaći na međusobnim mrežama.

Možete, međutim, učiniti da proces funkcionira i s visokokvalitetnim čokoladicama u trgovinama, poput onih iz Ghirardellija. Samo pazite da ne kupujete čokoladice s dodanim okusima i da ih prije upotrebe sitno nasjeckate.

Što se tiče procedure, evo kako ja to radim:

  1. Stavite presavijeni kuhinjski peškir na dno ravnog tanjira od 11 inča ili velike tave. Dodajte 1 inč vode, stavite na srednje jaku vatru i pustite da lagano kuha, oko 190 ° F. (Da, u tavi je peškir i u redu je.) Stavite još jedan presavijeni kuhinjski peškir pored ploče za kuvanje.
  2. Čokoladu stavite u metalnu zdjelu koja stane u šerpu i stavite je u vruću vodu. Neprestano miješajte 5 sekundi. Maknite s vatre, stavite na ručnik i snažno miješajte 30 sekundi. Vratite se u vruću vodu i miješajte još 5 sekundi, a zatim natrag na suhi ručnik 30 sekundi. Ponavljajte dok se čokolada napola ne otopi, a zatim smanjite vrijeme zagrijavanja zdjele sa 5 na 3 sekunde. Držite vrijeme miješanja izvan vrućine 30 sekundi. Cilj je otopiti svu čokoladu uz održavanje temperature ispod 91 ° F za tamnu čokoladu ili 88 ° F za mliječnu čokoladu. Ovaj proces može trajati od 10 do 20 minuta, ovisno o veličini komadića čokolade. Ako čokolada počne puzati iznad ciljane temperature, ostavite zdjelu na pultu i miješajte kao ludi dok se temperatura ne spusti. Nastavite s procesom topljenja.
  3. Kada čokolada postane glatka tečnost, snažno mešajte još minut pre uranjanja, premazivanja ili sipanja. Ako u bilo kojem trenutku čokolada postane previše gusta ili je s njom teško raditi, vratite je na par sekundi u vruću vodu, neprestano miješajući. Opet, ne dopustite da temperatura poraste iznad vaše ciljne temperature.

Jeste li spremni isprobati? Evo nekoliko aplikacija za početak:

Hrskav i sjajan gorko -slatki čokoladni premaz lijepo balansira slatko, metvino punjenje ovih domaćih bombona.

Glatka mliječna čokolada pruža profesionalni završetak ovim hrskavim poslasticama bez kikirikija.

Slatka, hrskava i iznenađujuće jednostavna kora čokolade čini impresivnu užinu ili prilog klasičnim s ’mores.

Tropska poslastica postala je još slađa sa sjajnim premazom poluslatke čokolade.


Kako (i zašto) temperirati čokoladu

Za mnoge kuhare u kulinarskom univerzumu nema ništa strašnije od pravljenja slatkiša, posebno čokoladnih sorti. Zašto? Sve se svodi na jednu riječ: Kaljenje.

Tradicionalno složen i prilično radno intenzivan proces, kaljenje je neophodan korak iz dva razloga. Prvo, dobićete brzu, profesionalnu završnu obradu koja izgleda mnogo lepše od dosadne mat završne obrade koju biste dobili samo slučajno topljenjem čokolade. Drugo, kaljeni čokoladni premaz se ne topi na rukama ili na prosječnim sobnim temperaturama, tako da možete slagati bombone na pult bez rizika da ćete izazvati veliki nered. Takođe, to je super nauka!

The Science

Baš kao i sama izrada slatkiša, temperiranje čokolade odnosi se na kontrolu kristala. Molekuli masti unutar čokolade (poznatiji kao kakao maslac) mogu se složiti u navedene kristale ne u jednoj, ne u dvije, već u šest različitih konfiguracija (pogledajte donju sliku). Prilikom stvaranja čokoladice ili čokoladnog premaza za slatkiše, želimo stabilan, sjajan ugriz koji se ne topi brzo u rukama, a to znači maksimiziranje petog oblika uz ograničavanje jednog do četiri, zbog čega čokolada postaje mrvičasta ili gnjecava mat ili siva završna obrada (naziva se i "cvjetanje"). Ako ih imamo previše iz šest kristala, vaša čokolada će biti previše viskozna (poznata i kao gusta i sjajna) ... nije idealna za umakanje. Kad imamo gomilu petica, za čokoladu se kaže da je „umjerena“ - glatka, sjajna i ukusna.

The Skill

Tradicionalna metoda kaljenja zahtijeva da čokoladu otopimo na temperaturi na kojoj su se svi kristali otopili. Zatim snižavamo temperaturu i agitiramo uzgoj novih kristala, dobrih i loših. Zatim lagano povećavamo temperaturu da se istope samo one loše. Zvuči lako? To je ... ako imate profesionalnu mašinu za kaljenje ili ste spremni i voljni uložiti puno vremena za vježbanje (i čišćenje neizbježnog nereda ... i znate kako se osjećam prema neredima ...).

Međutim, uz pomoć dobrog digitalnog termometra, pažljive upotrebe dvostrukog kotla i čitavog paklenog miješanja, možemo i mlijeko i crnu čokoladu nagovoriti u tekuće stanje, a da je ne natjeramo da jednostavno izgubi živce, ali pažljivo, dovodeći ga do idealne temperature temperiranja - za mlijeko to znači 88 ° F, a za tamno to znači 91 ° F. Instead of worrying about heating and cooling and heating again, we only have to worry about one target temperature.

Why those different and highly specific temperatures? Milk chocolate contains milk powder ergo, butterfat. Those fat molecules tangle up with those of cocoa butter to form an alloy that actually has a lower melting point than either of the crystals would have on their own. Because this melting temperature is so low, it’s easy to overshoot our target temp. Dark chocolates don’t contain this extra milk fat, so the temperature at which we achieve temper is just a touch warmer, 91°F to be exact.

Another key to snappy tempering is to make sure to stir the chocolate aggressively. This stirring process (aka agitation) both encourages the growth of chocolate crystals and ensures that the chocolate pieces are melting at an even rate. Consider it your upper body workout for the day.

The Shopping

When it comes to melting, skip the chocolate chips. They’re formulated to retain their shape when heated, making them ideal for cookies, not so much for candy. For the easiest tempering experience, I’d suggest going with couverture chocolate discs. Couverture discs look like large baking chips, but they have a higher fat content so they’re perfect for melting. I particularly like Callebaut’s “callets,” but brands such as Valrhona and Guittard also make great couverture chocolate. Well worth keeping on hand if you plan on chocolate-coating things and you can find it easily on the interwebs.

You can, however, also make the process work with high-quality grocery store chocolate bars, such as those from Ghirardelli. Just make sure you’re not purchasing chocolate bars with added flavors and that you’re finely chopping them before use.

As for the procedure, here’s how I do it:

  1. Place a folded kitchen towel in the bottom of an 11-inch straight-sided sauté pan or large skillet. Add 1 inch of water, place over medium-high heat, and bring to a bare simmer, about 190°F. (Yes, there’s a towel in the pan…it’s okay.) Place another folded kitchen towel right next to the stovetop.
  2. Place the chocolate in a metal bowl that will fit in the sauté pan and set in the hot water. Stir constantly for 5 seconds. Remove from the heat, set on the towel, and stir vigorously for 30 seconds. Return to the hot water and stir for another 5 seconds, then back to the dry towel for 30 seconds. Repeat until the chocolate is half-melted, then reduce the time the bowl is on the heat from 5 to 3 seconds. Keep the off-heat stir time at 30 seconds. The goal is to melt all of the chocolate while keeping the temperature below 91°F for dark chocolate, or 88°F for milk chocolate. This process can take anywhere from 10 to 20 minutes, depending on the size of the chocolate pieces. If the chocolate begins to creep up above the target temp, leave the bowl on the counter and stir like crazy until the temperature drops back down. Continue with the melting process.
  3. Once the chocolate is a smooth liquid, stir vigorously for another minute before dipping, coating, or pouring. If at any point the chocolate becomes too thick or hard to work with, return it to the hot water for a few seconds, stirring constantly. Again, do not let the temperature rise above your target temperature.

Ready to try it? Here are a few applications to get you started:

A crisp and shiny bittersweet chocolate coating balances the sweet, minty filling in these homemade candies quite nicely.

Smooth milk chocolate provides a professional finish to these crispy, peanut-free treats.

Sweet, crunchy, and surprisingly simple chocolate bark makes an impressive snack or accompaniment to classic s’mores.

A tropical treat made even sweeter with a shiny coating of semisweet chocolate.


How (and Why) to Temper Chocolate

For many cooks, there is nothing more daunting in the culinary universe than making candy, especially the chocolate variety. Zašto? It all comes down to one word: Tempering.

Traditionally a complicated and fairly labor-intensive process, tempering is a necessary step for two reasons. One, you get a snappy, professional-looking finish that looks way nicer than the dull matte finish you’d get from just haphazardly melting chocolate. Two, a tempered chocolate coating doesn’t melt on your hands or at average room temperatures, so you can store the candies on the counter without risking a huge mess. Also, it’s cool science!

The Science

Just like candy-making itself, chocolate tempering is all about controlling crystals. The fat molecules inside chocolate (aka, cocoa butter) can stack into said crystals in not one, not two, but six different configurations (see the illustration below). When creating a chocolate bar or a chocolate coating for candy, we want a stable, shiny snap that doesn’t melt quickly in the hands, and that means maximizing form five while limiting one through four, which make chocolate either crumbly or gooey with a dull matte or grey finish (this is also called “bloom”). If we have too many form six crystals, your chocolate will be overly viscous (aka thick and gloopy)…not ideal for dipping. When we have a bunch of fives, the chocolate is referred to as being “in temper” — smooth, shiny, and delicious.

The Skill

The traditional method of tempering requires that we melt the chocolate to a temperature at which all the crystals have melted. We then lower the temperature and agitate to grow new crystals, both good and bad. Then, we raise the temperature slightly to melt out just the bad ones. Sound easy? It is…if you have a professional tempering machine or you are ready and willing to put in a lot of time to practice (and clean up the inevitable mess…and you know how I feel about messes…).

However, with the help of a good digital thermometer, careful use of a double boiler, and a whole heck of a lot of stirring, we can coax both milk and dark chocolate into a fluid state without forcing it to lose its temper by simply, but carefully, bringing it to its ideal tempering temp — for milk that means 88°F and for dark that means 91°F. Instead of worrying about heating and cooling and heating again, we only have to worry about one target temperature.

Why those different and highly specific temperatures? Milk chocolate contains milk powder ergo, butterfat. Those fat molecules tangle up with those of cocoa butter to form an alloy that actually has a lower melting point than either of the crystals would have on their own. Because this melting temperature is so low, it’s easy to overshoot our target temp. Dark chocolates don’t contain this extra milk fat, so the temperature at which we achieve temper is just a touch warmer, 91°F to be exact.

Another key to snappy tempering is to make sure to stir the chocolate aggressively. This stirring process (aka agitation) both encourages the growth of chocolate crystals and ensures that the chocolate pieces are melting at an even rate. Consider it your upper body workout for the day.

The Shopping

When it comes to melting, skip the chocolate chips. They’re formulated to retain their shape when heated, making them ideal for cookies, not so much for candy. For the easiest tempering experience, I’d suggest going with couverture chocolate discs. Couverture discs look like large baking chips, but they have a higher fat content so they’re perfect for melting. I particularly like Callebaut’s “callets,” but brands such as Valrhona and Guittard also make great couverture chocolate. Well worth keeping on hand if you plan on chocolate-coating things and you can find it easily on the interwebs.

You can, however, also make the process work with high-quality grocery store chocolate bars, such as those from Ghirardelli. Just make sure you’re not purchasing chocolate bars with added flavors and that you’re finely chopping them before use.

As for the procedure, here’s how I do it:

  1. Place a folded kitchen towel in the bottom of an 11-inch straight-sided sauté pan or large skillet. Add 1 inch of water, place over medium-high heat, and bring to a bare simmer, about 190°F. (Yes, there’s a towel in the pan…it’s okay.) Place another folded kitchen towel right next to the stovetop.
  2. Place the chocolate in a metal bowl that will fit in the sauté pan and set in the hot water. Stir constantly for 5 seconds. Remove from the heat, set on the towel, and stir vigorously for 30 seconds. Return to the hot water and stir for another 5 seconds, then back to the dry towel for 30 seconds. Repeat until the chocolate is half-melted, then reduce the time the bowl is on the heat from 5 to 3 seconds. Keep the off-heat stir time at 30 seconds. The goal is to melt all of the chocolate while keeping the temperature below 91°F for dark chocolate, or 88°F for milk chocolate. This process can take anywhere from 10 to 20 minutes, depending on the size of the chocolate pieces. If the chocolate begins to creep up above the target temp, leave the bowl on the counter and stir like crazy until the temperature drops back down. Continue with the melting process.
  3. Once the chocolate is a smooth liquid, stir vigorously for another minute before dipping, coating, or pouring. If at any point the chocolate becomes too thick or hard to work with, return it to the hot water for a few seconds, stirring constantly. Again, do not let the temperature rise above your target temperature.

Ready to try it? Here are a few applications to get you started:

A crisp and shiny bittersweet chocolate coating balances the sweet, minty filling in these homemade candies quite nicely.

Smooth milk chocolate provides a professional finish to these crispy, peanut-free treats.

Sweet, crunchy, and surprisingly simple chocolate bark makes an impressive snack or accompaniment to classic s’mores.

A tropical treat made even sweeter with a shiny coating of semisweet chocolate.


How (and Why) to Temper Chocolate

For many cooks, there is nothing more daunting in the culinary universe than making candy, especially the chocolate variety. Zašto? It all comes down to one word: Tempering.

Traditionally a complicated and fairly labor-intensive process, tempering is a necessary step for two reasons. One, you get a snappy, professional-looking finish that looks way nicer than the dull matte finish you’d get from just haphazardly melting chocolate. Two, a tempered chocolate coating doesn’t melt on your hands or at average room temperatures, so you can store the candies on the counter without risking a huge mess. Also, it’s cool science!

The Science

Just like candy-making itself, chocolate tempering is all about controlling crystals. The fat molecules inside chocolate (aka, cocoa butter) can stack into said crystals in not one, not two, but six different configurations (see the illustration below). When creating a chocolate bar or a chocolate coating for candy, we want a stable, shiny snap that doesn’t melt quickly in the hands, and that means maximizing form five while limiting one through four, which make chocolate either crumbly or gooey with a dull matte or grey finish (this is also called “bloom”). If we have too many form six crystals, your chocolate will be overly viscous (aka thick and gloopy)…not ideal for dipping. When we have a bunch of fives, the chocolate is referred to as being “in temper” — smooth, shiny, and delicious.

The Skill

The traditional method of tempering requires that we melt the chocolate to a temperature at which all the crystals have melted. We then lower the temperature and agitate to grow new crystals, both good and bad. Then, we raise the temperature slightly to melt out just the bad ones. Sound easy? It is…if you have a professional tempering machine or you are ready and willing to put in a lot of time to practice (and clean up the inevitable mess…and you know how I feel about messes…).

However, with the help of a good digital thermometer, careful use of a double boiler, and a whole heck of a lot of stirring, we can coax both milk and dark chocolate into a fluid state without forcing it to lose its temper by simply, but carefully, bringing it to its ideal tempering temp — for milk that means 88°F and for dark that means 91°F. Instead of worrying about heating and cooling and heating again, we only have to worry about one target temperature.

Why those different and highly specific temperatures? Milk chocolate contains milk powder ergo, butterfat. Those fat molecules tangle up with those of cocoa butter to form an alloy that actually has a lower melting point than either of the crystals would have on their own. Because this melting temperature is so low, it’s easy to overshoot our target temp. Dark chocolates don’t contain this extra milk fat, so the temperature at which we achieve temper is just a touch warmer, 91°F to be exact.

Another key to snappy tempering is to make sure to stir the chocolate aggressively. This stirring process (aka agitation) both encourages the growth of chocolate crystals and ensures that the chocolate pieces are melting at an even rate. Consider it your upper body workout for the day.

The Shopping

When it comes to melting, skip the chocolate chips. They’re formulated to retain their shape when heated, making them ideal for cookies, not so much for candy. For the easiest tempering experience, I’d suggest going with couverture chocolate discs. Couverture discs look like large baking chips, but they have a higher fat content so they’re perfect for melting. I particularly like Callebaut’s “callets,” but brands such as Valrhona and Guittard also make great couverture chocolate. Well worth keeping on hand if you plan on chocolate-coating things and you can find it easily on the interwebs.

You can, however, also make the process work with high-quality grocery store chocolate bars, such as those from Ghirardelli. Just make sure you’re not purchasing chocolate bars with added flavors and that you’re finely chopping them before use.

As for the procedure, here’s how I do it:

  1. Place a folded kitchen towel in the bottom of an 11-inch straight-sided sauté pan or large skillet. Add 1 inch of water, place over medium-high heat, and bring to a bare simmer, about 190°F. (Yes, there’s a towel in the pan…it’s okay.) Place another folded kitchen towel right next to the stovetop.
  2. Place the chocolate in a metal bowl that will fit in the sauté pan and set in the hot water. Stir constantly for 5 seconds. Remove from the heat, set on the towel, and stir vigorously for 30 seconds. Return to the hot water and stir for another 5 seconds, then back to the dry towel for 30 seconds. Repeat until the chocolate is half-melted, then reduce the time the bowl is on the heat from 5 to 3 seconds. Keep the off-heat stir time at 30 seconds. The goal is to melt all of the chocolate while keeping the temperature below 91°F for dark chocolate, or 88°F for milk chocolate. This process can take anywhere from 10 to 20 minutes, depending on the size of the chocolate pieces. If the chocolate begins to creep up above the target temp, leave the bowl on the counter and stir like crazy until the temperature drops back down. Continue with the melting process.
  3. Once the chocolate is a smooth liquid, stir vigorously for another minute before dipping, coating, or pouring. If at any point the chocolate becomes too thick or hard to work with, return it to the hot water for a few seconds, stirring constantly. Again, do not let the temperature rise above your target temperature.

Ready to try it? Here are a few applications to get you started:

A crisp and shiny bittersweet chocolate coating balances the sweet, minty filling in these homemade candies quite nicely.

Smooth milk chocolate provides a professional finish to these crispy, peanut-free treats.

Sweet, crunchy, and surprisingly simple chocolate bark makes an impressive snack or accompaniment to classic s’mores.

A tropical treat made even sweeter with a shiny coating of semisweet chocolate.


How (and Why) to Temper Chocolate

For many cooks, there is nothing more daunting in the culinary universe than making candy, especially the chocolate variety. Zašto? It all comes down to one word: Tempering.

Traditionally a complicated and fairly labor-intensive process, tempering is a necessary step for two reasons. One, you get a snappy, professional-looking finish that looks way nicer than the dull matte finish you’d get from just haphazardly melting chocolate. Two, a tempered chocolate coating doesn’t melt on your hands or at average room temperatures, so you can store the candies on the counter without risking a huge mess. Also, it’s cool science!

The Science

Just like candy-making itself, chocolate tempering is all about controlling crystals. The fat molecules inside chocolate (aka, cocoa butter) can stack into said crystals in not one, not two, but six different configurations (see the illustration below). When creating a chocolate bar or a chocolate coating for candy, we want a stable, shiny snap that doesn’t melt quickly in the hands, and that means maximizing form five while limiting one through four, which make chocolate either crumbly or gooey with a dull matte or grey finish (this is also called “bloom”). If we have too many form six crystals, your chocolate will be overly viscous (aka thick and gloopy)…not ideal for dipping. When we have a bunch of fives, the chocolate is referred to as being “in temper” — smooth, shiny, and delicious.

The Skill

The traditional method of tempering requires that we melt the chocolate to a temperature at which all the crystals have melted. We then lower the temperature and agitate to grow new crystals, both good and bad. Then, we raise the temperature slightly to melt out just the bad ones. Sound easy? It is…if you have a professional tempering machine or you are ready and willing to put in a lot of time to practice (and clean up the inevitable mess…and you know how I feel about messes…).

However, with the help of a good digital thermometer, careful use of a double boiler, and a whole heck of a lot of stirring, we can coax both milk and dark chocolate into a fluid state without forcing it to lose its temper by simply, but carefully, bringing it to its ideal tempering temp — for milk that means 88°F and for dark that means 91°F. Instead of worrying about heating and cooling and heating again, we only have to worry about one target temperature.

Why those different and highly specific temperatures? Milk chocolate contains milk powder ergo, butterfat. Those fat molecules tangle up with those of cocoa butter to form an alloy that actually has a lower melting point than either of the crystals would have on their own. Because this melting temperature is so low, it’s easy to overshoot our target temp. Dark chocolates don’t contain this extra milk fat, so the temperature at which we achieve temper is just a touch warmer, 91°F to be exact.

Another key to snappy tempering is to make sure to stir the chocolate aggressively. This stirring process (aka agitation) both encourages the growth of chocolate crystals and ensures that the chocolate pieces are melting at an even rate. Consider it your upper body workout for the day.

The Shopping

When it comes to melting, skip the chocolate chips. They’re formulated to retain their shape when heated, making them ideal for cookies, not so much for candy. For the easiest tempering experience, I’d suggest going with couverture chocolate discs. Couverture discs look like large baking chips, but they have a higher fat content so they’re perfect for melting. I particularly like Callebaut’s “callets,” but brands such as Valrhona and Guittard also make great couverture chocolate. Well worth keeping on hand if you plan on chocolate-coating things and you can find it easily on the interwebs.

You can, however, also make the process work with high-quality grocery store chocolate bars, such as those from Ghirardelli. Just make sure you’re not purchasing chocolate bars with added flavors and that you’re finely chopping them before use.

As for the procedure, here’s how I do it:

  1. Place a folded kitchen towel in the bottom of an 11-inch straight-sided sauté pan or large skillet. Add 1 inch of water, place over medium-high heat, and bring to a bare simmer, about 190°F. (Yes, there’s a towel in the pan…it’s okay.) Place another folded kitchen towel right next to the stovetop.
  2. Place the chocolate in a metal bowl that will fit in the sauté pan and set in the hot water. Stir constantly for 5 seconds. Remove from the heat, set on the towel, and stir vigorously for 30 seconds. Return to the hot water and stir for another 5 seconds, then back to the dry towel for 30 seconds. Repeat until the chocolate is half-melted, then reduce the time the bowl is on the heat from 5 to 3 seconds. Keep the off-heat stir time at 30 seconds. The goal is to melt all of the chocolate while keeping the temperature below 91°F for dark chocolate, or 88°F for milk chocolate. This process can take anywhere from 10 to 20 minutes, depending on the size of the chocolate pieces. If the chocolate begins to creep up above the target temp, leave the bowl on the counter and stir like crazy until the temperature drops back down. Continue with the melting process.
  3. Once the chocolate is a smooth liquid, stir vigorously for another minute before dipping, coating, or pouring. If at any point the chocolate becomes too thick or hard to work with, return it to the hot water for a few seconds, stirring constantly. Again, do not let the temperature rise above your target temperature.

Ready to try it? Here are a few applications to get you started:

A crisp and shiny bittersweet chocolate coating balances the sweet, minty filling in these homemade candies quite nicely.

Smooth milk chocolate provides a professional finish to these crispy, peanut-free treats.

Sweet, crunchy, and surprisingly simple chocolate bark makes an impressive snack or accompaniment to classic s’mores.

A tropical treat made even sweeter with a shiny coating of semisweet chocolate.


How (and Why) to Temper Chocolate

For many cooks, there is nothing more daunting in the culinary universe than making candy, especially the chocolate variety. Zašto? It all comes down to one word: Tempering.

Traditionally a complicated and fairly labor-intensive process, tempering is a necessary step for two reasons. One, you get a snappy, professional-looking finish that looks way nicer than the dull matte finish you’d get from just haphazardly melting chocolate. Two, a tempered chocolate coating doesn’t melt on your hands or at average room temperatures, so you can store the candies on the counter without risking a huge mess. Also, it’s cool science!

The Science

Just like candy-making itself, chocolate tempering is all about controlling crystals. The fat molecules inside chocolate (aka, cocoa butter) can stack into said crystals in not one, not two, but six different configurations (see the illustration below). When creating a chocolate bar or a chocolate coating for candy, we want a stable, shiny snap that doesn’t melt quickly in the hands, and that means maximizing form five while limiting one through four, which make chocolate either crumbly or gooey with a dull matte or grey finish (this is also called “bloom”). If we have too many form six crystals, your chocolate will be overly viscous (aka thick and gloopy)…not ideal for dipping. When we have a bunch of fives, the chocolate is referred to as being “in temper” — smooth, shiny, and delicious.

The Skill

The traditional method of tempering requires that we melt the chocolate to a temperature at which all the crystals have melted. We then lower the temperature and agitate to grow new crystals, both good and bad. Then, we raise the temperature slightly to melt out just the bad ones. Sound easy? It is…if you have a professional tempering machine or you are ready and willing to put in a lot of time to practice (and clean up the inevitable mess…and you know how I feel about messes…).

However, with the help of a good digital thermometer, careful use of a double boiler, and a whole heck of a lot of stirring, we can coax both milk and dark chocolate into a fluid state without forcing it to lose its temper by simply, but carefully, bringing it to its ideal tempering temp — for milk that means 88°F and for dark that means 91°F. Instead of worrying about heating and cooling and heating again, we only have to worry about one target temperature.

Why those different and highly specific temperatures? Milk chocolate contains milk powder ergo, butterfat. Those fat molecules tangle up with those of cocoa butter to form an alloy that actually has a lower melting point than either of the crystals would have on their own. Because this melting temperature is so low, it’s easy to overshoot our target temp. Dark chocolates don’t contain this extra milk fat, so the temperature at which we achieve temper is just a touch warmer, 91°F to be exact.

Another key to snappy tempering is to make sure to stir the chocolate aggressively. This stirring process (aka agitation) both encourages the growth of chocolate crystals and ensures that the chocolate pieces are melting at an even rate. Consider it your upper body workout for the day.

The Shopping

When it comes to melting, skip the chocolate chips. They’re formulated to retain their shape when heated, making them ideal for cookies, not so much for candy. For the easiest tempering experience, I’d suggest going with couverture chocolate discs. Couverture discs look like large baking chips, but they have a higher fat content so they’re perfect for melting. I particularly like Callebaut’s “callets,” but brands such as Valrhona and Guittard also make great couverture chocolate. Well worth keeping on hand if you plan on chocolate-coating things and you can find it easily on the interwebs.

You can, however, also make the process work with high-quality grocery store chocolate bars, such as those from Ghirardelli. Just make sure you’re not purchasing chocolate bars with added flavors and that you’re finely chopping them before use.

As for the procedure, here’s how I do it:

  1. Place a folded kitchen towel in the bottom of an 11-inch straight-sided sauté pan or large skillet. Add 1 inch of water, place over medium-high heat, and bring to a bare simmer, about 190°F. (Yes, there’s a towel in the pan…it’s okay.) Place another folded kitchen towel right next to the stovetop.
  2. Place the chocolate in a metal bowl that will fit in the sauté pan and set in the hot water. Stir constantly for 5 seconds. Remove from the heat, set on the towel, and stir vigorously for 30 seconds. Return to the hot water and stir for another 5 seconds, then back to the dry towel for 30 seconds. Repeat until the chocolate is half-melted, then reduce the time the bowl is on the heat from 5 to 3 seconds. Keep the off-heat stir time at 30 seconds. The goal is to melt all of the chocolate while keeping the temperature below 91°F for dark chocolate, or 88°F for milk chocolate. This process can take anywhere from 10 to 20 minutes, depending on the size of the chocolate pieces. If the chocolate begins to creep up above the target temp, leave the bowl on the counter and stir like crazy until the temperature drops back down. Continue with the melting process.
  3. Once the chocolate is a smooth liquid, stir vigorously for another minute before dipping, coating, or pouring. If at any point the chocolate becomes too thick or hard to work with, return it to the hot water for a few seconds, stirring constantly. Again, do not let the temperature rise above your target temperature.

Ready to try it? Here are a few applications to get you started:

A crisp and shiny bittersweet chocolate coating balances the sweet, minty filling in these homemade candies quite nicely.

Smooth milk chocolate provides a professional finish to these crispy, peanut-free treats.

Sweet, crunchy, and surprisingly simple chocolate bark makes an impressive snack or accompaniment to classic s’mores.

A tropical treat made even sweeter with a shiny coating of semisweet chocolate.


How (and Why) to Temper Chocolate

For many cooks, there is nothing more daunting in the culinary universe than making candy, especially the chocolate variety. Zašto? It all comes down to one word: Tempering.

Traditionally a complicated and fairly labor-intensive process, tempering is a necessary step for two reasons. One, you get a snappy, professional-looking finish that looks way nicer than the dull matte finish you’d get from just haphazardly melting chocolate. Two, a tempered chocolate coating doesn’t melt on your hands or at average room temperatures, so you can store the candies on the counter without risking a huge mess. Also, it’s cool science!

The Science

Just like candy-making itself, chocolate tempering is all about controlling crystals. The fat molecules inside chocolate (aka, cocoa butter) can stack into said crystals in not one, not two, but six different configurations (see the illustration below). When creating a chocolate bar or a chocolate coating for candy, we want a stable, shiny snap that doesn’t melt quickly in the hands, and that means maximizing form five while limiting one through four, which make chocolate either crumbly or gooey with a dull matte or grey finish (this is also called “bloom”). If we have too many form six crystals, your chocolate will be overly viscous (aka thick and gloopy)…not ideal for dipping. When we have a bunch of fives, the chocolate is referred to as being “in temper” — smooth, shiny, and delicious.

The Skill

The traditional method of tempering requires that we melt the chocolate to a temperature at which all the crystals have melted. We then lower the temperature and agitate to grow new crystals, both good and bad. Then, we raise the temperature slightly to melt out just the bad ones. Sound easy? It is…if you have a professional tempering machine or you are ready and willing to put in a lot of time to practice (and clean up the inevitable mess…and you know how I feel about messes…).

However, with the help of a good digital thermometer, careful use of a double boiler, and a whole heck of a lot of stirring, we can coax both milk and dark chocolate into a fluid state without forcing it to lose its temper by simply, but carefully, bringing it to its ideal tempering temp — for milk that means 88°F and for dark that means 91°F. Instead of worrying about heating and cooling and heating again, we only have to worry about one target temperature.

Why those different and highly specific temperatures? Milk chocolate contains milk powder ergo, butterfat. Those fat molecules tangle up with those of cocoa butter to form an alloy that actually has a lower melting point than either of the crystals would have on their own. Because this melting temperature is so low, it’s easy to overshoot our target temp. Dark chocolates don’t contain this extra milk fat, so the temperature at which we achieve temper is just a touch warmer, 91°F to be exact.

Another key to snappy tempering is to make sure to stir the chocolate aggressively. This stirring process (aka agitation) both encourages the growth of chocolate crystals and ensures that the chocolate pieces are melting at an even rate. Consider it your upper body workout for the day.

The Shopping

When it comes to melting, skip the chocolate chips. They’re formulated to retain their shape when heated, making them ideal for cookies, not so much for candy. For the easiest tempering experience, I’d suggest going with couverture chocolate discs. Couverture discs look like large baking chips, but they have a higher fat content so they’re perfect for melting. I particularly like Callebaut’s “callets,” but brands such as Valrhona and Guittard also make great couverture chocolate. Well worth keeping on hand if you plan on chocolate-coating things and you can find it easily on the interwebs.

You can, however, also make the process work with high-quality grocery store chocolate bars, such as those from Ghirardelli. Just make sure you’re not purchasing chocolate bars with added flavors and that you’re finely chopping them before use.

As for the procedure, here’s how I do it:

  1. Place a folded kitchen towel in the bottom of an 11-inch straight-sided sauté pan or large skillet. Add 1 inch of water, place over medium-high heat, and bring to a bare simmer, about 190°F. (Yes, there’s a towel in the pan…it’s okay.) Place another folded kitchen towel right next to the stovetop.
  2. Place the chocolate in a metal bowl that will fit in the sauté pan and set in the hot water. Stir constantly for 5 seconds. Remove from the heat, set on the towel, and stir vigorously for 30 seconds. Return to the hot water and stir for another 5 seconds, then back to the dry towel for 30 seconds. Repeat until the chocolate is half-melted, then reduce the time the bowl is on the heat from 5 to 3 seconds. Keep the off-heat stir time at 30 seconds. The goal is to melt all of the chocolate while keeping the temperature below 91°F for dark chocolate, or 88°F for milk chocolate. This process can take anywhere from 10 to 20 minutes, depending on the size of the chocolate pieces. If the chocolate begins to creep up above the target temp, leave the bowl on the counter and stir like crazy until the temperature drops back down. Continue with the melting process.
  3. Once the chocolate is a smooth liquid, stir vigorously for another minute before dipping, coating, or pouring. If at any point the chocolate becomes too thick or hard to work with, return it to the hot water for a few seconds, stirring constantly. Again, do not let the temperature rise above your target temperature.

Ready to try it? Here are a few applications to get you started:

A crisp and shiny bittersweet chocolate coating balances the sweet, minty filling in these homemade candies quite nicely.

Smooth milk chocolate provides a professional finish to these crispy, peanut-free treats.

Sweet, crunchy, and surprisingly simple chocolate bark makes an impressive snack or accompaniment to classic s’mores.

A tropical treat made even sweeter with a shiny coating of semisweet chocolate.


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