Skip to main content

Tempering Chocolate

I've had problems tempering chocolate over the past few years. I seem to have found a simple technique that works better than what I had been doing before and doesn't require me to buy any new equipment.

My favorite type of dipped chocolate to make is caramel. Here is my latest batch. I used mostly dark brown sugar because that is what I had on hand. I really like the result, which is a richer taste that isn't in the least overpowering. They also turned out a little soft and drooped under the weight of gravity. I don't know if I missed the temperature mark by a degree or two or if the dark brown sugar affected the soft ball temperature. The good news is that the chocolate helps to contain the caramel.

Here is the chocolate melting. As with the standard procedure, I heated it up and then slowly cooled it down while vigorously stirring.

My new twist is to use a refrigerated plate to cool down part of the chocolate. Chocolatiers use a cooled marble slab; they work a blob of chocolate back and forth to cool it and jostle those molecules into the right configuration. Given that I'm working on small batches, the plate is big enough and retains its temperature well enough to make this process work. I spooned out some chocolate and worked it until it was close to firm, then put it back into the pot and continued stirring.

Here are the chocolates after cooling. They are discolored, which is my next problem to tackle (peak temperature too high?), but the enrobement is nice and firm. And I didn't have to buy a slab of marble and figure out where to store it in my kitchen.

Comments

Popular posts from this blog

Decatur: Golden Buddha

category: interesting Chinese/Korean restaurant
summary: ask for the special menu---ordering the right thing is important

Hyesoon and I went to Golden Buddha on Clairmont for dinner. I've driven by there dozens of times and never been in. Even if I had, I probably wouldn't have ordered the right things. It turns out that this restaurant has a big reputation among Georgia Tech students as a good place for Chinese/Korean food that is good and reasonable. The restaurant is totally nondescript and, like many Asian restaurants, have a special menu that they generally give to Asians but not Causasians. I suspect that some of their dishes are ho-hum, but I definitely enjoyed our meal from the special menu.
My favorite dish was the seafood soup (which, by the way, is on the regular menu).  This large bowl is a half-serving.  It is chock full of seafood, a healthy dose of noodles, and a little greenery.  The broth was delicious. It was spicy but just enough to tickle your tongue. The tas…

Decatur: Janet's Kitchen

I just enjoyed a delicious, hearty dinner at Janet's Kitchen. It is located on Clairmont near Scott Boulevard. The restaurant is well-organized for both dining in and takeout. The prices are quite reasonable, too. The owners, who are very nice people who clearly love what they do, explained that Janet is his mom and that they named the restaurant after her. My pork adobo was hearty and delicious. The sauce was tangy, nicely salty, and very, very porky. I actually ate all the beans first---creamy and delicious. The rice was sticky, all the better for sopping up gravy. I also used the buttery cornbread to soak up the sauce.

Honolulu: LuLu's

I took an early morning walk down Waikiki Beach to enjoy the sunrise. It was a very enjoyable walk. Hawaiians rise early, the better to enjoy the surf. I stopped for breakfast at LuLu's, just across the street from the beach. The second floor location gives a superb view. My veggie omelet was homey and satisfying. This is good, coffee house style food. And what a view...