Chocolate is a common ingredient in pastries, and can be divided into different types according to grade and taste. As a novice in pastry, when making chocolate desserts, I often see “Temper Chocolate” marked on the recipe. What exactly is tempered chocolate? How is it different from the chocolate sold in ordinary supermarkets? Do you have to use “tempered chocolate” to make it delicious?
The answer is: yes! If you want your finished product to look and taste perfect for gifting, entertaining guests, or uploading for photos, it’s definitely going to be tempered chocolate. RELATED: How to Make Decorative Flowers with Chocolate or Instant Sugar Chips (Graphic Tutorial)
Tempered Chocolate vs. Untempered Chocolate
How to divide? To put it simply, tempered chocolate is a chocolate that must be dissolved and “tempered” before it can be used after buying it home; on the other hand, non-tempered chocolate is a chocolate that can be used without tempering.
The difference between the two lies in the ingredients and structure of the chocolate. General chocolate contains several main ingredients: cocoa mass (cocoa paste), cocoa butter (Cocoa Butter) and additives such as dairy products and sugar.
Non-tempered chocolate will extract the “cocoa butter” in the chocolate ingredients and replace it with vegetable oil (palm oil, coconut oil), and the melting point will increase. Although the chocolate is not easily melted and deformed, it also loses its smooth taste, texture and aroma. Not good, it belongs to inferior chocolate, so the price is much cheaper, it is suitable for general beginners to use directly, and it can be used to make desserts after melting.
LST chocolate tempering machine
Couverture Chocolate is a high-quality chocolate, and the interior is rich in natural cocoa butter (32–39%). Cocoa butter has a great influence on chocolate. It is quite sensitive to temperature, even in the hands and mouth. A slight temperature difference will also affect the degree of melting. It allows the chocolate to be solid at normal room temperature, but melts instantly when you put it in your mouth.
What is Temper?
Cocoa butter will form different crystalline states at different temperatures. The step of “tempering” is to make cocoa butter produce a stable good crystallization at a specific temperature, so that the chocolate presents beautiful luster and brittleness; while other crystalline It will separate the sugar, oil and other substances in the chocolate. The occurrence or disappearance of these crystals will be caused by temperature changes. Temperature regulation is to control the temperature to stabilize the crystal state inside the chocolate at the end.
In the process of temperature adjustment, after the chocolate is heated to a specific temperature, the particles inside will be combined again, changing the original crystalline structure; when the chocolate is cooled again, it will form a smooth appearance and smooth taste, and the texture will be greatly improved. The quality is also more stable.
Commercially available tempered chocolates have slightly different origins and ingredients. Dark chocolate, milk chocolate, and white chocolate are suitable for different temperatures. Be sure to pay attention to the labels on the packaging when heating.
In the process of temperature adjustment, after the chocolate is heated to a specific temperature, the particles inside will be combined again, changing the original crystalline structure; when the chocolate is cooled again, it will form a smooth appearance and smooth taste, and the texture will be greatly improved. The quality is also more stable.
Commercially available tempered chocolates have slightly different origins and ingredients. Dark chocolate, milk chocolate, and white chocolate are suitable for different temperatures. Be sure to pay attention to the labels on the packaging when heating.
www.lst-chocolatemachine.com
www.lstchocolatemachine.com
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Post time: Feb-24-2022
