TemperingProcess of melting and cooling chocolate to specific temperature in order to prepare it for dipping, coating and molding
a) A better stability during storing - avoid blooming.
b) For good appearance and texture - glossy.
c) Good melting behavior - smooth texture in mouth.
Melting ----> Cooling ----> Re-warming
below are the picture that show how to make a chocolate molding :
|we used chopped chocolate|
|cut the chocolate into a medium-sized|
|put into the bowl|
|heat the chocolate until it become a liquid.|
temperature :dark chocolate - 30-31 C
milk chocolate - 28-30 C
white chocolate - 27-29 C
|while waiting,apply a special powder for|
chocolate to make the chocolate look shine
|pour the chocolate into the mold|
|then pour the chocolate back into the container|
|make the chocolate praline.|
|take out chocolate praline, and take 1/2 for the core in the middle|
|put in the piping bag|
|keep the other 1/2 to make chocolate praline|
|after that, pipe chocolate until full|
|put in the chiller|
|when it is hard, take out the chocolate from the mold.|
Chocolate praline :
|use the other 1/2 that we keep a while ago.|
Coating with cocoa powder.
|make it become round-shape.|
|keep in the chiller. Done :)|