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Chocolate info Free Tips and Information

Chocolate info Free and tips will help you in your cooking and food preparation.These are very useful and quite interesting information that you learn once and then apply at any time you need it.


chocolate info

What`s chocolate tempering?
It`s the heating then cooling and heating again oŁ chocolate that is to be used as a covering and has to look good. This process prompts the fats in the cocoa butter to crystallise. If you don`t do it you run the risk of the finished cake developing a white bloom or pale swirls in its coating. The temperature of the chocolate is important. I test it by sticking my finger in but the safest method is to use a cooking thermometer.
To temper:
Melt the chocolate giving it an occasional stir in a bowl set over hot water to a temperature not exceeding 50C/122F then cool it to 28C/82F by setting the bowl of chocolate over cold water and stirring. Reheat to 31C/88F then remove from the heat immediately.


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