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The Method of Tempering Chocolate to Get Glossy Finish

By Treeves Subscribe to RSS | January 20th 2012 | Views:
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Chocolates are the most enjoyed treats and most of the times, even savored as a dessert in many customs. It is one cherished candy by almost all Americans with no age distinctions. Chocolate dips and sauces are found in every kitchen racks of the American household, without which most of us cannot imagine passing our day in kitchen. Most of us have often tried to make these delicious treats at home and might have ended up with problems related to over melting or burning it, not able to get the required texture as it hardens more or does not set properly and many other issues.

Some might feel that melting and making a chocolate is not that big deal. Let me tell you, making chocolates is not that easy and at the same time it is not that difficult too. All that you have to care for while making chocolates is to concentrate on the techniques of melting and tempering chocolate. It's the process where-in the chocolate is slowly heated and then allowed to set and solidify. Without perfectly melting and tempering chocolate, you will not be able to get the required hardness in the chocolate and that the cocoa butter separates out just like cream branches out from milk.

Some chocolate creations are simple and some crafty treats require a lot of hard work to get that perfect texture. Before you start to work your way through the making of chocolates, it very much required to know about what you are dealing with. Chocolate is obtained when the beans of cocoa tree are processed. The process involves roasting and fermenting the beans to extract the chocolate liquor, an unsweetened chocolate which is then used to make the chocolates. The liquor is then pressed to obtain a dry cake of the ground cocoa bean solids and cocoa butter. Grinding this dry cake to powder gives pure cocoa powder which can be used to make beverages or used in baked items like cakes, cookies, and other pastries.

Tempering can be referred to as carefully controlling the heating process and is a key stage that enables you to get a correct texture. At the same time melting it to the exact point is important to solidify the chocolate. It has a melting point just below human body temperature which means because of the low melting of chocolates, when you savor it in your mouth, it melts way easily giving out the texture and the flavor. It also burns easily when your try to melt it on an open flame, hence it is very necessary to take precautions. Another issue faced while melting chocolate is "seizing". Seizing is an act where in the moisturizer content in the chocolate, because of contact with water or any other liquids, tends to clump up the chocolate. The only solution to this problem is to start the process again by adding more water until the chocolate is saturated and becomes syrup but this mix cannot be used for tempering.

There are several ways to melt chocolate. The most common being the microwave oven method and the double boiler method. Whatever the method, break your chocolate bars into pieces before you start to melt. Though the oven method is the easiest, the double boiler method gives you more control while melting the chocolate. Test the temperature of your chocolate as per your recipe and be careful not to scorch it. Once you reach the required temperature, remove it from the heat and allow it to set. An easy way to temper your chocolate is to add little finely chopped un-melted chocolate crumbs into the melted mixture and stir vigorously to attain smooth glossy result.

Treeves - About Author:
Tina is a food fanatic and freelance writer who likes to write about the art of melting and tempering chocolates to get that shiny finish and often watches related food shows on her TV sourced by Dish TV Packages.

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