As it thickens you can warm it again either by heating with the heat gun or microwave, or by adding warm untempered chocolate. As your chocolate cools, it will become thicker as the beta crystals grow and multiply. No! Once your chocolate is in temper you have dissolved the unstable crystals and you have a predominance of stable beta crystals in your chocolate. If my chocolate drops below the working temperature do I have to start tempering it over again? Just make sure you don't let it get above the working temperature.Ĥ. Once your chocolate is in temper you can reheat it to keep it liquid enough for molding. If you can keep your chocolate at its working temperature it will stay in temper for many hours. However over time it will become thicker as the beta crystals continue to multiply. Once I have tempered my chocolate properly how long will it stay in temper? To learn more about testing for proper temper consider purchasing DVD volume one.ģ. If it meets all these conditions then your chocolate is properly tempered. It should be even in colour with no streaks or spots, glossy but not shiny and when touched does not smear or leave chocolate on your finger. Leave it at room temperature for five minutes if you are using dark chocolate. Prop the knife or spatula so it can dry without touching any surfaces. Allow the excess to drip back into the container. To test for proper temper dip a small spatula or even a dinner knife into the chocolate until about 2 inches are coated. How can I test to see if my chocolate is properly tempered? Chocolate which is at the correct temperature may still not be properly tempered.Ģ. Remember that temperature is only one aspect of the tempering process. Whether you temper by hand or by machine it is imperative that you test the temper of your chocolate. Melts in your hands or turns liquid at room temperature So if you are experiencing any of the following problems recheck the temper of your chocolate:
Most chocolate problems can be traced to improperly tempered chocolate. Should be stored at room temperature which is considered to be between ?
Will shrink appropriately and release from molds easily Will be glossy (shine will only occur when it hardens against a shiny surface such as a polycarbonate mold) This important tempering process is covered in detail in volume one of the DVDs which you can find here or you can investigate private lessons here Temperature - beta crystals will only form within a narrow temperature range which is dependent upon the type and brand of chocolate.Īgitation - some form of agitation, usually stirring, is needed to properly distribute the beta crystals so they can multiply. Time - it takes time for beta crystals to form and multiply. There are three aspects to the tempering process:
We need a way to get back those stable beta crystals in sufficient quantity to give us those qualities that make chocolate so popular with almost everyone. We have melted chocolate that appears to be usable but if we pour it into a mold or attempt to dip cookies or truffles into it we will discover that as it hardens it is dull, streaky, melts in our hands and has none of the snap or mouth feel we associate with good chocolate. Alpha, gamma, beta prime, beta double prime and beta crystals all form. Once we melt it these stable beta crystals are displaced and wild crystallization begins and disrupts the temper. However if we wish to use this chocolate to make bonbons, chocolate figurines, coated truffles or any number of other confections we must first melt the chocolate. That means that it contains stable beta crystals. Real chocolate purchased from a reliable supplier is usually in perfect temper.
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