How do you temper dark chocolate?
Dark chocolate tempers at 89 – 91 degrees. A minimum of 1 lb of chocolate is required. I find the best way to temper is to chop chocolate finely (or use calets), put in a microwave safe container for 20 seconds, bring it out and stir, put back for a further 20 seconds, bring it out and stir. Continue until chocolate is melted (if there is some pieces not melted, it is ok). Check temperature, If it is too high, add some chopped chocolate in order to bring down the temperature – this is called “seeding”. Continue stiring until completely melted and correct temperature is reached. Chocolate is now ready to use. Chocolate will stay in temper for approximately 7-10 minutes. If it begins to thicken, put in microwave for 5 seconds but remember to check temperature before using. This method is suitable for tempering up to approximately 2 lbs of chocolate. Please DO NOT melt chocolate chips. They are formulated to keep their shape whilst baking and NOT to melt.
Tempering is a word that implies enhancing the consistency, toughness or hardness of a substance by warming and cooling it! Tempering is finished by softening strong chocolate to a temperature sufficiently high that the crystals in the cocoa butter separate. http://www.essayempire.co.uk/custom-essay-writing-service