Hello, I wanted to post today a very interesting subject and fundamental for those who want to explore the world of pre-crystallize means cioccolato.Temperare chocolate butter cioccolato.Quando cocoa content in it by the tempering, the cocoa butter has led to a stable crystalline form. It 'just to ensure that the hardness, strength and shrinkage of the gloss of the final product raffreddato.Il tempering consists of a few operations but must be strictly complied the processing temperatures. We start with the first operation:
1) Dissolution of chocolate: you can choose to do it in the microwave by placing a bowl with chocolate doubloons or broken, we put in 800/1000 every 20 seconds, take out, stir and put it up to complete dissolution the final temperature should be 45 degrees for milk chocolate and white and 50 ° for the flux. You can reach the target even in a water bath (with water never boil).
2) Rapid cooling: Once melted, the chocolate needs a quick drop in temperature and movement, for the milk chocolate and white should get on that dark and 28-29 ° to 30 °.
You can reach these temperatures in many ways, the best one is to pour the chocolate on a marble slab / okite that does not retain heat and move it with the spatula making it drop quickly to the desired temperature. Another method is to dissolve 2 / 3 full of chocolate, and then insert the remaining chocolate into small pieces and stir constantly, which will lower the temperature until the desired one.
3) Put the chocolate in the working temperature, for the white and milk is 30 ° and the melting of 31 °. You can reach temperatures above in two ways, first is to leave 20% of melted chocolate and cool, put into the remaining chocolate, which have cooled, mix well and check the temperature rose, if it is not arrived to that of use some seconso pass it in the microwave until it reaches the temperature. The other method is to cool all the chocolate and then heated with microwave for a few seconds.
4) Keep the chocolate at a temperature of Operation:
Once tempered the chocolate tends to crystallize quickly and maybe he will not use it all together, then you will have the drawback that unused at the time of temperature drop will begin to thicken and, as a result of having to start again tempering. To avoid this, try to keep the temperature of cioccolaro always around that service, that is waiting to use it, pass it from time to time in the microwave and stir for a few seconds, so keep it ready for use.
This is what it is not difficult but you have to respect the temperature and if you want to do marble on the first few times you will not be immediate, but soon become familiar with chocolate, you will be Fast and pratici.Vi remember that tempering chocolate is essential to use, to chocolates, Easter eggs and decorations, if not tempered, it will detach from the mold after a few days or cocoa butter inside and not was pre-crystallized at the right temperature will tend to leave the surface, giving your product a whitish, or the final product will be polished and will be prey to fingerprints and imperfections!
I hope you did understand the importance of this step ... I'll post soon the production of chocolates and before the Easter eggs.
soon ...
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