Denise wrote:
>Great! Thanks!!!
>
> =20
>
Just in case the website has too much info, Denise. :-)
THE TEMPERING OF CHOCOLATE
1. Melt the chocolate over gentle heat until it reaches a temperature of =
110=B0F - 43=B0 C). Melt white and milk chocolate to a temperature slight=
ly=20
less, depending on the amount of milk fat they contain. Do not allow any =
moisture to get into the chocolate if using a water bath. Beware of=20
water vapors, drips.
2. On a cold table or marble surface pour 2/3 of the melted chocolate=20
onto the cold table. Spread out the chocolate mass and work with a=20
spatula until the temperature of the chocolate is approximately 80=B0 F=20
(27=B0 C).
3. Add the tempered chocolate to the non-tempered chocolate and mix=20
thoroughly until the mass in the bowl has a completely uniform=20
Temperature. If the temperature is still too high, part of the chocolate =
should be further worked on the cold table until the correct temperature =
is reached.
4. Tempering can also be carried out by adding stable crystals to the=20
melted chocolate. Callebaut manufactures chocolate in a convenient=20
small, round particles for this process. This chocolate is known as=20
CALETS. The quantity of Calets to be added depends on the temperature of =
the melted chocolate and on the temperature of the Calets. The Calets=20
should generally be used at room temperature.
5. A simple method of checking tempering is by applying a small quantity =
of chocolate to a piece of paper or to the point of a knife. If the=20
chocolate has been correctly tempered it will harden evenly and show a=20
good gloss within five minutes.
6. The ideal temperature of the workshop should be less than 70=B0 F (21=B0=
=20
C). The temperature of the candies and fillings to be coated should be=20
as close as possible to the temperature of the coating chocolate. If the =
temperature of the candies or filling varies too much from that of the=20
chocolate, the crystallization of the cocoa butter will be adversely=20
affected. This will result in a product which is dull and is less=20
resistant to heat.
7. The temperature of the molds should be as close as possible to that=20
of the workshop without being less, approximately 68=B0 F (20=B0 C). If=20
necessary, the molds can be warmed slightly. Take care that the=20
temperature of the molds does not exceed that of the tempered chocolate. =
Using molds that are at the proper temperature will result in the best=20
possible gloss for the finished product.
Important note:
During use the tempered chocolate in the bowl may thicken further. This=20
is the result of the rapid growth in the size of the cocoa butter=20
crystals. This thickening of the chocolate can be prevented by adding a=20
small quantity of warm chocolate or by increasing the temperature of the =
chocolate slightly.
As with raw chocolate, the finished product is also susceptible to=20
temperature, external odors and flavorings, air and light, moisture, and =
time. It is important that the finished products are preserved in ideal=20
conditions. Only perfect storage will guarantee the original chocolate=20
properties and will avoid decay or undesired features.
Typical problems affecting chocolate products during storage a
Fatbloom
When a thin layer of cocoa butter crystals forms on the surface of the=20
chocolate. This will cause the chocolate to lose its gloss and a soft=20
white layer will appear, giving the finished article an unappetizing=20
look. Fatbloom is caused by the recrystallization of the fats and/or a=20
migration of cocoa butter to the chocolate layer. Storage at a constant=20
temperature will delay the appearance of fatbloom. =20
Sugarbloom
This is a rough and irregular layer on top of the chocolate. Sugarbloom=20
is caused by condensation (when the chocolate is taken out of the=20
refrigerator).This moisture will dissolve the sugar in the chocolate.=20
When the water evaporates afterwards, the sugar recrystallizes into=20
rough, irregular crystals on the surface. This gives the chocolate an=20
unpleasant look. You can prevent sugarbloom by preventing temperature=20
shocks. When the chocolate comes out of a cold room, it should be stored =
in a warm area long enough before opening the package to keep direct=20
condensation from forming.
The following factors should be taken into account:
Time
The shorter the period of storage, the better the quality of the=20
product. Use the first in/first out system to ensure that products that=20
arrived first are dispatched first. In this way, products are stored for =
as short a time as possible. Consequently, optimal freshness is=20
guaranteed. =20
Temperature
The ideal storage temperature for chocolate is between 54=B0 and 68=B0F (=
12=B0=20
and 20=B0C). At higher temperatures, the chocolate will soften and will=20
lose its gloss. Lower storage temperatures are less risky. When products =
are brought to room temperature, condensation should be avoided,=20
otherwise sugarbloom will arise. Fluctuating temps. should also be=20
avoided, because they will accelerate the appearance of fatbloom.
Environment
Chocolate is very sensitive towards odors. That is one of the reasons=20
why chocolate should be stored in a place free of stuffy or strange=20
odors and with a good air flow. Chocolate should not be stored next to=20
or between strong-smelling products. The packaging of chocolate products =
needs to be fully neutral. This means that the material may not give off =
any odor.
Light and Air
Under the influence of light and air, chocolate will oxidize more=20
quickly and deteriorate in taste. Therefore, it is very important to=20
protect the chocolate from light and air as much as possible by storing=20
it in closed packaging. Dark and milk chocolate naturally contain=20
anti-oxidant (these are agents that slow down the oxidation process).=20
White chocolate does not contain these substances. That is the reason=20
why white chocolate is much more sensitive towards oxidation than dark=20
or milk chocolate. White chocolate should be better protected.
Humidity
Chocolate should be protected against humidity. Chocolate should be=20
stored in an area where the maximum relative humidity is 70%.
=20
POSSIBLE DIFFICULTIES:
THE PROBLEM - ORIGIN REMEDY =20
Difficulty unmolding The coating was incorrectly tempered See=20
tempering
The coating was too thin use a less liquid=20
coating
The cooling temperature was too high See cooling
Whitening of chocolate The coating was incorrectly tempered See=20
tempering
The coating solidifies too slowly See cooling
Overcrystallized chocolate See tempering
Cracking when molding The refrigerator was too cold See cooling=
The coating was too thin and cooled too quickly
Dull stains on candies The molds were too cold See temp. of mol=
ds
=
=20
THE PROBLEM - ORIGIN REMEDY
Thickening of coating while working Increase the temperature slightly
Excessive crystallization in the chocolate Add a small quantity of=20
warmer chocolate
DO NOT ADD EXTRA COCOA BUTTER =20
=20
No gloss following enrobing
The filling was too cold See temperature of fillings
The workshop was too cold See temp. of workshop
The coating was not tempered See tempering
Fingerprints on finished products
The product was touched with warm or moist fingers Make sure hands=20
are dry
Use gloves when necessary
=20
--=20
Sincerly,
C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com , chef<AT>cmcchef.com
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20