|
To be honest an even better way to temper chocolate is in heat resistant glass in an oven at about 150-170 degrees. Just chop the chocolate and put into the glass bowl and put into the oven. Stir with a wooden spoon on occassion until all the crystals are dissolved and the chocolate is smooth.
|
www.cookingforengineers.com/article/155/Tempering-Choco...
www.cookingforengineers.com/article/155/Tempering-Chocolate
|
|
|
|
Tempering is a method of heating and cooling chocolate in order to use it for coating or dipping. ... Proper tempering gives chocolate a smooth and glossy finish. Tempered chocolate will have a crisp snap and won’t melt on your fingers as easily as improperly tempered chocolate.
|
www.ghirardelli.com/bake/chocolate_tempering.aspx
www.ghirardelli.com/bake/chocolate_tempering.aspx
|
|
|
CHOCOLATE TEMPERING PROCEDURE; In order to temper Chocolate you should have the following equipment; I. Two (2) metal pans. 2. A source of heat such as an oven or double boiler. 3. A mixing spoon or a spatula (a wooden handle rubber blade plate scraper is ideal).
|
www.sugarcraft.com/catalog/candies/merckens.htm
|
|
Klear Band - clear plastic strip for making designs for sides of cakes, DIRECTIONS ... CHOCOLATE Table Top Temperer with Digital Temperature Readout; Temper chocolate with a minimum of effort. Digital temperature controls put you in complete control. It gently melts and then cools chocolate to temper.
|
www.sugarcraft.com/catalog/candies/candypage.htm
|
|
The definition-meaning-and how to's of chocolate tempering ... he Chocolatier électronique chocolate temperer revolutionises the use of chocolate in the kitchen.
|
www.chocolatier-electro.com/english/main.htm
|
|
How do I temper chocolate? ... Not only will the machine produce perfectly tempered chocolate every time, it will also keep the chocolate in temper for hours on end, if necessary Tempers-Tempered. Oh yeah......if you are reading this your browser doesn't support frames, and you should get one :);
|
www.chocolatier-electro.com/english/
|
|
There's nothing like creating your own chocolate lollipop and candy treats! It takes just a few basic ... Chocolate is an oil based vegetable. Moisture, like water or steam can cause it to have a dull, unappetizing finish, and may thicken it so it will not pour and mold/handle properly.
|
www.candylandcrafts.com/chocolatecandymolding.htm
www.candylandcrafts.com/chocolatecandymolding.htm
|
|
Recipe for Chocolate Covered Strawberries. Once you realize how easy it is to make these fabulous chocolate covered strawberries, you'll be doing it all the time. ... Melt and temper chocolate over a double boiler. Dip fresh strawberries in the melted chocolate until three quarters covered. Put berries on a sheet of waxed...
|
www.fabulousfoods.com/index.php?option=com_resource&con...
www.fabulousfoods.com/index.php?option=com_resource&controller=article&category_id=119&article=18065
|
|
I do not temper my chocolate but some of you might. I like the consistency of non-tempered chocolate better. If you would like to temper your chocolate, most better cookbooks will have directions. Most chocolate out there I have found has been tempered anyway, and is pretty stable.
|
www.christianchefs.com/newsletters/1999/04LSOTM.html
|
|
