For chocolate of the highest quality, must have a high percentage of cocoa butter creamy solid fat, due to which needs chocolate tempering. It's a process that is not too many people, it may be carried out correctly, so you can taste the chocolate so different from one producer to another. Let's see how chocolate tempering.
Cocoa butter has a variety of fat crystals with different points of the set, which in the early going on their own (if possible) at the start of the process of melting. If that happens, then the chocolate will be contained large crystals results in "fat cyanobacteria"; on the surface of the chocolate. In this time of the tempering process should intervene. Quenching the term comes from the Latin word "temperare" indicating the right mix. It's what would happened to chocolate, but only to that which contains cocoa butter.
When sold on the market, chocolate mood before, but it is in the process the crystals melting and settings that things could go wrong. Whenever I touch re-melting should know that the tempering process is to take place again. Patisserie chefs know how best to do this process: they have melted chocolate into a marble plate Scraper is run with and chocolate around until it is set up and after that they put it back in the bowl for omrzlin at a moderate temperature.
Consciousness, the melting point is the best way to ensure compact melting and the crystal set. Placing a drop of chocolate on my lip "readable" temperature. Other bakers, when used for coating a cake, invest in electrically efficient bain-marie, who invest to eliminate guesswork chocolate tempering process.
For non professionals the ideal way to have the correct tempering chocolate is primarily a script or simply continue to cut into small pieces. Take it to the bowl, which is placed over a saucepan of water is too hot. Delete the source of heating and make sure that the bottom of the Bowl doesn't touch the water otherwise chocolate stuffed. Stir chocolate until you reach the correct temperature.
Another method of chocolate tempering used the microwave, but you should use a small amount of chocolate, one after the other. The microwave will be set at 800 W timer settings for 20 seconds. And then remove the chocolate and gently stirred. To find out if it is a perfectly tempered a bit of baking paper and poured on this should be set up in a few minutes, which represent the shiny surface.
Chocolate, it's just something, but nothing today goes bugs in addition to the of diatomaceous earth and her hero.
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