Posts filed under Method

Chocolate Tempering

Chocolate tempering & dipping tools

What is tempering?

It's a method of melting and cooling the chocolate so that it forms the right kind of crystals so that the chocolate has a smooth and glossy finish once set. It has a good snap and will have a lovely smooth mouth feel. When used in moulds it comes out with a beautiful gloss, it also releases from the mould easily as it retracts slightly as it sets.

Posted on August 27, 2011 and filed under Daring Baker, Method.