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  • Today we are looking at how to temper chocolate at home. Normal chocolate, not your specialty

  • chocolate, and without using a candy thermometer.

  • So first of all, what is temper? When you buy chocolate, it normally already is in temper,

  • and that is all of the fat molecules, which is cocoa butter, are all lined up neatly and

  • tightly together. So that when you break your chocolate it will have a nice snap to it,

  • and it will have a nice gloss to it. When you melt it over a certain temperature, fat

  • breaks down into a disordered mess. And if you don't temper it, which is the process

  • of bringing the temperatures up and down to a certain point, when it sets again it doesn't

  • click back neatly together. It sets just like this, which then means at room temperature

  • instead of being hard, it will just bend, and melt.

  • This is chocolate that we've tempered. It's just been in the fridge for a few minutes,

  • and you hear it has a nice snap to it. This is a chocolate that hasn't been tempered,

  • it's been in the fridge. It's still firm enough to use as a decoration, but if we have a look

  • it doesn't really have that snap. It kind of just bends, it's a lot softer. You can

  • see here at room temperature after five minutes, the non-tempered chocolate just bends and

  • collapses.

  • So in order to reset it and have that nice crisp and gloss, we need to temper the chocolate.

  • Or the other thing we can do is if you've bought it and it is already in temper, if

  • we don't heat it too hot, we can keep it in temper. So that's what I'm going to show you

  • how to do today.

  • So basically you need to get your chocolate, and you need to grate it. The reason why you

  • grate it is because the smaller the pieces are, the easier it is to melt it at a lower

  • temperature. If you've got big chunks, you are going to have to heat it to too high a

  • temperature, which is then going to cause those fat molecules to break apart, which

  • is not what we want. The important thing as well to remember is that you need a microwave-proof

  • bowl that is not glass; glass holds the heat, so it's going to keep heating it once you

  • take it out of the microwave, which is not what we want.

  • We need about two-thirds of our chocolate in the bowl, and then we'll reserve about

  • one-third to mix in after to bring the temperature down. Okay? So what we're going to do is we're

  • going to microwave this just in 10 second bursts. 10 seconds, stir, 10 seconds, stir,

  • 10 seconds, stir until it's melted.

  • That's had five 10 second bursts and stirring, and you can see it's still got some little

  • lumps in it. So, we will give it another 5 second burst, but it's nearly there. You don't

  • want to overheat it, remember? If you overheat it, those fat molecules are going to fall

  • apart, and then it's out of temper, then you've got to work hard to get it back in.

  • So I just gave it 10 more seconds, and that is nearly nice and melted. We're now going

  • to tip in the chocolate that we left at the side, and stir that through. And then we are

  • just going to give it 5 more seconds in the microwave until it's just melted, you can

  • see that it's very thick. The reason it's still very thick is because it's normal chocolate,

  • it's not your specialty courveture chocolate. So it has a lower amount of cocoa butter in

  • it, so at this correct temperature, your specialty chocolate would be quite runny, but your normal

  • chocolate isn't.

  • You can use your tempered chocolate to make lollipops, curls, swirlies, decorations for

  • desserts, chocolate shards.

  • For instructions on how to do these, click on the link below to see more videos, or click

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如何在微波爐中回火巧克力如何烹調,安雷東 (how to temper chocolate in microwave how to cook that ann reardon)

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    cathy~ 發佈於 2021 年 01 月 14 日