Easter arriving, many people think they prepare their chocolates at home, so we learn to season the chocolate.
What is the chocolate character?
The temperament of chocolate is a necessary process so that it did not melt later. I confess that I don’t like working with chocolate, making an absurd dirty and it is laborious, but it’s easy. Follow the steps.
How to season chocolate?
To season the chocolate that melts 2/3 of the required quantity. To do this, break the bar in pieces or scrape with a knife and a microwave for 30 seconds.
Mix and return to the microwave for another 30 seconds (in high power). Repeat the process until it melts completely.
Normally 1 minute is sufficient, but it will depend on the microwave, finally, it can vary.
The chocolate melted, with not a bit, now it’s time to use the one left 1/3. Chop in pieces as little as possible and throw in melted chocolate.
Mix, mix a lot, until all the chocolate melted. It seems that it will not melt but melts (it is not in the microwave ok?
Put a drop of chocolate on the lower lip, if the feeling is cold, it is ready to be used.
There is another way to season the chocolate that is playing in marble (or similar stone) after dissolving, but I don’t realize that I live with this “chocolateiada” spread in the sink … so I do this method, which in my opinion is simpler and gives good.
In a next post, I will teach you how to make stuffed chocolates, ok?
What are the benefits of the chocolate temperament?
Temperagem is not just an aesthetic detail. This process offers benefits that directly affect the consistency, taste and duration of chocolate. See the main ones.
Greater shine and professional appearance
Temperal chocolate has an intense shine and a smooth finish, which makes chocolates and truffle more attractive truffles.
Crunchy and stable plot
With correct crystallization, the chocolate becomes more solid and breaks evenly when it is bite.
Avoid white points
Without temperament, chocolate can develop fat flowering (fat separated from cocoa butter) or sucking flowering (stains deriving from humidity).
Improves heat resistance
A well slow chocolate maintains its shape at room temperature, unlike the scarcely crystallized chocolate, which can easily melt.
What are the main temperature methods?
There are different techniques for the seasoning of chocolate, each suitable for a level of experience and availability of tools. Subsequently, we describe in detail the three most used methods.
Water bath method
This is one of the most traditional and convenient methods. Implies the heating and cooling of the gradual chocolate:
- Choose the chocolate in small and uniform pieces.
- Heat a water pan and place a glass or a stainless bowl (without touching the water).
- Slowly melt the chocolate, stirring constantly.
- Remove from the heat and mix 1/3 from the melted chocolate on a marble surface or a cold bowl, mixing until you reach the ideal temperature.
- Add the rest of the melted chocolate again, mix well and use if necessary.
Purchase method
The outbreak is widely used by professional chocolates and involves chocolate cooling on a marble surface:
- Melt the chocolate with a water bath or in the microwave until you reach 45 ° C.
- Pour 2/3 of the melted chocolate on a marble bench.
- Distribute and mix the chocolate with a spatula, cooling it at about 27 ° C.
- Report the cold chocolate in the bowl with the rest and mix until it reaches 31 ° C.
Microwave method
Ideal for small quantities, this method is quick and practical, but requires a lot of care to prevent the combustion of chocolate.
- Cut the chocolate and place it in a microwave oven container.
- Heat at 15 second intervals, mixing between each heating.
- When 80% melted, remove from the microwave and continue to mix until it melts completely.
- Check the temperature and regular as needed.
What are the most common errors in temperature and how to avoid them?
Even following the steps correctly, some problems may arise. Look at how to avoid and correct main errors.
Porn chocolate or granule
Caused by the overheating of chocolate. So, to avoid:
- Do not heat the chocolate beyond the recommended temperature;
- Mix constantly to evenly distribute the heat.
White spots on chocolate
They can be the flowering of the fat (separation of fats) or the flowering of sugar (crystallization of sugar due to humidity). To avoid, then:
- Do not bring the expert chocolate to the refrigerator;
- Avoid sudden temperature changes;
- Keep in a cool and dry place.
Chocolate that melts quickly
If the chocolate did not stem it correctly at room temperature, the temperature has been hurt. Check the temperatures and repeat the process.
What else do you know about the chocolate character?
So see the most common questions about the subject.
Can I season the chocolate without thermometer?
It is possible, but less accurate. By the way, an alternative method is to test a small part of the chocolate expert on the lip or on the papadro di paper.
What to do if the chocolate hardens before use?
Try briefly with water bath, but without exceeding the recommended temperatures so as not to destabilize the crystals.
How to keep temperate chocolate?
The ideal is to keep in a cool dry place, between 18-22 ° C, for example, far from humidity and direct light.
Can I season fractional chocolate?
Fractional chocolate already contains stabilized vegetable fats, eliminating the need for temperament.
What is the best way to test if the temperament worked?
Dip a spatula in the chocolate and let it dry. So, if you harm you quickly and you have shone, the process has been successful.
