This page will cover the more technical aspects involved in baking, in order to take your bakes to the next level!
Tempering Chocolate:
Tempering chocolate can add a final touch to a cake and give it that professional finish that will make it a showstopper. Tempering the chocolate will give it a shine and make it a lot easier to work with if you plan on doing anything fancy! It is done by heating and cooling the chocolate to certain temperatures in order to crystallise it to create that shine.
1) break your chocolate into small pieces and place in a large bowl over a pan of simmering water, making sure that no water comes into contact with the chocolate. Stir the chocolate while melting. This is where the temperature comes in, heat the chocolate to 45 degrees Celsius (113 degrees Fahrenheit).
2) replace the hot water with cold and continue to stir the chocolate until it cools to 27 degrees Celsius (81 degrees Fahrenheit). Now replace the cold water with warm water and raise the temperature to 31 degrees Celsius (89 degrees Fahrenheit). You must now maintain this temperature whilst dipping whatever you wish to cover. Leave to set and if the chocolate has hardened and has a shine, congratulations you have been successful! If not then don't worry, try again, it can take practise to get a perfect result.
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