Brings back memories of when I worked at a bakery on the Las Vegas strip, quite a few years ago. I didn't work much with chocolate, except for the massive batch of ganache I would make every week, starting with 25 lb of 62% chocolate coins 0 but I often paid close attention to what our chocolatier would do, and he showed me the difference between properly tempered chocolate, versus simply melting it. And it really does matter. That snap is always a good thing to hear. For Valentine's Day, he used to pick up a lot of extra hours making these little strawberries, dipped in dark chocolate, but at the top of the strawberry, he would use small amounts of white chocolate to make it look like the strawberry was wearing a tuxedo and a little bow tie. Those things sold like crazy at the coffee shop upstairs. Memories memories!
You use seed chocolate that's already been tempered! At least that's the easy way. Heat the chocolate gently in q double boiler (doing in the microwave is doable, but makes it harder to control what you're doing). When it's melted but not too hot melt the seed chocolate in, make sure it's stirred thoroughly, then pour and let set. Should be tempered! You might wanna look up the exact temperatures though, and it's easier with a candy thermometer (you can get those pretty much anywhere that sells cookware)
imho tempered looks better, but untempered/bloomed has a better mouthfeel. I like the nutella-esque softness vs. snappy shards. anyway to have it soft but look shiny:)?
Brings back memories of when I worked at a bakery on the Las Vegas strip, quite a few years ago. I didn't work much with chocolate, except for the massive batch of ganache I would make every week, starting with 25 lb of 62% chocolate coins 0 but I often paid close attention to what our chocolatier would do, and he showed me the difference between properly tempered chocolate, versus simply melting it. And it really does matter. That snap is always a good thing to hear. For Valentine's Day, he used to pick up a lot of extra hours making these little strawberries, dipped in dark chocolate, but at the top of the strawberry, he would use small amounts of white chocolate to make it look like the strawberry was wearing a tuxedo and a little bow tie. Those things sold like crazy at the coffee shop upstairs. Memories memories!
Her smile of satisfaction as it snaps properly :)
Bratha so how i temper this chocolate
You use seed chocolate that's already been tempered! At least that's the easy way. Heat the chocolate gently in q double boiler (doing in the microwave is doable, but makes it harder to control what you're doing). When it's melted but not too hot melt the seed chocolate in, make sure it's stirred thoroughly, then pour and let set. Should be tempered! You might wanna look up the exact temperatures though, and it's easier with a candy thermometer (you can get those pretty much anywhere that sells cookware)
I hear her voice, I stop scrolling and listen.
imho tempered looks better, but untempered/bloomed has a better mouthfeel. I like the nutella-esque softness vs. snappy shards. anyway to have it soft but look shiny:)?
I think tempering and then adding a bit of coconut oil (or really any fat?) would achieve that
@ I think sooo…(perhaps pure cacao butter). thank you 👍🙏
I loke my chocolate to have a fiery temper !
Oh, tempered chocolate also blooms. It just takes longer. Exposition to air plays a major role in this.
*exposure
Exposition is something different.
You didn't give any instructions, though! 🤔🤷♀️
Check out the previous short. Lam explains how to easily temper the chocolate.
I think if you let anything hangout for two days discoloration will begin. That smile on the snap is so genuine