Tempering, chocolate work
Автор: Golden Chef College of Culinary Arts & Hospitality
Загружено: 2020-11-11
Просмотров: 61
Описание:
For most chocolate work, couverture will not handle properly when simply melted. It will take too long to set, and when it does set, it will not have the desired shine or the proper texture. The process of preparing couverture for dipping, coating, molding, and other purposes is called tempering.
The reason for tempering can be explained as follows: When melted cocoa butter cools and solidifies, it is able to form six different kinds of crystals. Some of these crystals melt at a low temperature and some at a high temperature . The two forms with the highest melting point, known as V and VI crystals, are considered stable, while the other four (I through IV) are unstable because they melt too easily. Fine chocolate work depends on having chocolate with many stable crystals.
These highmelt-point crystals give high-quality chocolate its shine and its “snap” (high-quality chocolate that has been properly tempered and cooled breaks with a clean, sharp snap).
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