글쓴이: 으아니: 2014-06-17 02:16:24 / 조회 : 45791 제 목 나어때녀 동영상 페이스북녀로 동영상 봤어요. Those last bits of solid chocolate will melt as you stir. If working with a microwave, heat the chocolate in short increments to avoid burning the chocolate. If you’re making candy, chocolate is pretty much a staple ingredient. Once the crystals connect, the temperature is then raised to keep them from solidifying.To help the chocolate to crystallize during the tempering process, chocolate makers use one technique called seeding. Tempering chocolate can seem like a big mystery, but all you need is a bowl, a pan and a thermometer to get it right every time. > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Once you melt a chocolate bar, the fatty acid crystals separate. Give homemade chocolates a gorgeous sheen with our easy guide to tempering chocolate.You can temper dark, milk and white chocolate but the temperatures you need to achieve are different. Useful info about order zyprexa, 7001, Useful info about buy cheap valium online, 1600, Useful info about order cytotec online, 7778, Useful info about cheap revatio, 2760, Useful info about hoodia, 8035, Even the simplest chocolate recipes, like truffles, brownies, or chocolate bark can be improved by using tempered chocolate. Keep stirring and checking the chocolate mass with a thermometer.This is when your melted chocolate mass becomes a paste that is grainy, dull, and thick. You'll find this technique used to make chocolate sauces and syrups or for flavoring cakes and pastries.Overheating separates the cocoa solids and other dry ingredients from the cocoa butter. It will immediately seize the chocolate and the chocolate will be ruined. Check out our • Videos • Illustrated Articles • Step-by-Step Instructions Plus, each month you can win valuable prizes by entering our Dummies.com sweepstakes. At my former shop, "au Chocolat," we sold our bulk chocolate in one-pound (454 g) round bars so I could easily show that a one-pound (16 oz.) For the most accurate results, I recommend using an instant-read thermometer. They then are suspended in the liquid again so the chocolate mass is back to a liquid form. Get Smart at Dummies.com Dummies.com makes your life easier with 1,000s of answers on everything from removing wallpaper to using the latest version of Windows. Cocoa butter is the fat in the cacao bean that gives chocolate its unique mouth-feel and stable properties.
Chocolate chips or coins (available from some specialty purveyors) are ideal for tempering, as they are all the same size and will therefore melt evenly. For chocolate, temperature and motion are the party organizers that bring all the individual dancing crystals of fatty acids together in long lines and, in the process, create a stable crystallization throughout the chocolate mass.Also, strange as it may sound, the temperature at which well-tempered chocolate melts is much higher than untempered chocolate because the fatty acid crystals in tempered chocolate are locked together tightly—it takes a higher temperature to pull them apart.
Learning to Temper Real Chocolate "Tempering by Seeding" is the easiest and quickest way to temper chocolate.
A lot of people have questions about water and Making Chocolate. TEMPERING CHOCOLATE. Set aside about 25 to 30 percent of the chocolate. This is especially important when working with white chocolate. That is not a lot of chocolate mass in which to dip something.Chop the chocolate into small pieces. 2008,07,26, Saturday 接続出来ませんでした 以前の記事で、停電のお知らせを しました。それで停電復旧後速やかにMac miniが起動するように設定していたのですが、 Helpful hints for tempering chocolate: Never let even a drop of water get into the melted chocolate. It’s a skill that’s invaluable if you want to do any sort of candy making.