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Tempering Chocolate
Reliable tempering chocolate information
What can i substitute for a rubber spatula for tempering chocolate?
i dont have one, and it says i cant use a wooden or metal spoon what are some household objects made of rubber? maybe i can use a makeshift rubber spatula like trying to stir the chocolate with a rubbber band...
Any way around tempering chocolate for coating?
I'm looking to make some truffles soon but I really don't want to temper the chocolate coating I know the outside will melt if I don't know. Is there any other way? food wax and molding chocolate are out. I don't like to use either molding chocolate is expensive and tastes weird . I know how to temper, it's just a pain
Help with tempering chocolate chips?
Can you temper chocolate chips? I know how to temper chocolate, but it seems like the chips must have some additives or something to prevent this from happening the exact same way. Any tips for tempering chips?
Glass or marble for tempering chocolates?
I was wondering if I could use a glass surface instead of marble for tempering my chocolates cause all I got here is glass. please help me...
Help tempering chocolate?
hi there i need some advice, would it be ok to use a greased glass top instead of a marble top to temper my chocolate?
Using candy melts in place of tempering chocolate?
I've tried tempering chocolate a few times and was only successful once, so I really don't want to try it again. Can I use candy melts instead?
What is tempering chocolate?
what does that mean? and if you can, how does it relate to geometry or math.
What happens if my tempered chocolate falls below 88 degrees? Do I have to start the process all over again?
I'm tempering chocolate for the first time this year. If it falls a little below 88 degrees, can i just reheat it a little to get it back up to temperature or is it ruined? Do I need to throw it away? Do I wait until it cools and start the process all over again?Also How do I keep between 88 and 92 degrees? Can i keep the heat on real low to make sure it stays at the right temperature?
Tempering chocolate?
I have a question about tempering chocolate I am using semi sweet chiradelli chocolate chips over a double boiler. I start with about 8 oz until melted and smooth and take off the heat let cool for a minute and add more chips and stir until there incorporated. I then return to heat for a minute and remove and spread a crossed a table and smooth the chocolate out with a spatula. After all of this I still can t get the chocolate to temper correctly because it won t harden. I am not sure what I am doing wrong, I will say I do not currently have a chocolate thermometer, so I am not sure it the chocolate is reaching the correct heating and cooling points. Also I live in the Dominican Republic where it s very hot and humid, so I am not sure if it s the weather conditions or my tempering technique but it s not working for me at all. If someone could give me some advice it would be great. Conditions & materialsRoom temp 88 degreesHumidity probably 80Semi sweet chiradelli chocolate chipsDouble boilerNo thermometer No time frame of heating and cooling timesNo marble slab, using imitation marble slab.Using small amounts of chocolate probably 8 oz every time
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