Tempering
Process of melting and cooling chocolate to specific temperature in order to prepare it for dipping, coating and moldingPurpose
a) A better stability during storing - avoid blooming.
b) For good appearance and texture - glossy.
c) Good melting behavior - smooth texture in mouth.
Tempering Step
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 |
spread evenly |
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. |
done! :) |
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 :) |
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