How to temper chocolate - she at the table
The temperament of chocolate, what is it?
Temperage is a technique used mainly in chocolate factory for the manufacture of Easter chocolates, beggars, or even Easter eggs.It takes place in three stages: the melting of chocolate, pre-cristalization and crystallization.This method makes chocolate brighter, easy to unmold, and prolongs the shelf life.
What chocolates to choose for temperature?
If you want to temper your chocolate, you have to use cover chocolate, richer in cocoa butter, than usual pastry chocolate.You can easily find it in the ranges of the two major brands specialized in pastry chocolate that are Valrhona and Cacao Barry.
You can also turn to mycryo, which is cocoa butter powder that you just have to incorporate its usual chocolate.On the quantity side, you have to add 1% cocoa butter powder compared to the total quantity of chocolate (for 1kg, we will add 10g), to temperature.
It is also not impossible to use traditional pastry chocolate, but it will be much more complicated to work and the result will be less brilliant and more brittle.
How to temper chocolate?
To obtain a shiny, smooth and breaking chocolate that breaks net, you will have to play the temperature roller coasters with the chocolate.It must first be melted and climb to a first temperature before making it come down to a certain temperature.We call it pre-cristalization.Then we bring up the temperature of the chocolate to a very specific temperature: it is the crystallization.To properly control the steps, the use of a probe thermometer is essential.In addition, depending on the type of chocolate chosen (black, milk, dulcey or white), temperatures are not the same.
Step -to -step temperature
We start by melting the chocolate in a bowl in a double boiler.We can also use the microwave to temperature chocolate, but be careful not to exceed the indicated temperature.
For dark chocolate, the cast iron temperature is between 50-55 ° C.Pre-cristalization is between 28-29 ° C.And crystallization, between 31-32 ° C.For milk chocolate, the cast iron temperature is between 45-50 ° C.Pre-cristalization is between 27-28 ° C.And crystallization, between 30-31 ° C.For Dulcey chocolate, the cast iron temperature is between 45-48 ° C.Pre-cristalization is between 26-27 ° C.And crystallization, between 28-29 ° C.For white chocolate, the cast iron temperature is 40 ° C.Pre-cristalization is between 26-27 ° C.And crystallization, between 28-29 ° C.
Once the cast iron temperature has been reached, the chicken ass is placed in a container of cold water to lower the temperature by monitoring with the probe.When chocolate has reached the pre-cristalization temperature, we place the chicken ass on the marie bain until you get the crystallization temperature.
To find out if the chocolate is tempered, just test it.We dip the end of a spatula in the preparation and we wait for the chocolate to freeze.If the chocolate is smooth and shiny, the temperature is successful.If white marbles appear, this means that the crystallization temperature has been exceeded.We will have to start the temperature again.The good news is that we can use the same chocolate as many times as necessary.Once the chocolate is ready, it must be used without delay to keep the right temperature.
