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To temper chocolate the simple (but still quite effective) way that will give your chocolate a nice gloss, will make it easy to work with and taste great, you will need to .....
1. measure out your chocolate and separate into thirds
2. place two thirds in a saucepan over a low heat and stir constantly (low heat is very important)
3. after the chocolate has melted completely take it off the heat and set aside, then finely chop the other third of the chocolate.
4. using small amounts at a time (a small handful aprox) stir the finely chopped chocolate into the melted chocolate. when your first amount of chocolate melts add another, keep adding the chocolate (small amounts at a time), until it will no longer melt when added
your chocolate is now tempered!
Hint: in step 4. be very careful not to add too much chopped chocolate at a time (especially towards the end) because all chocolate must be melted.
p.s. Please tell me how i did with the explanation :)
Wiki User
∙ 14y ago
Wiki User
∙ 13y agoIt is the process of getting melted chocolate to set with it's crystals/molecules in the correct formation. If they crystals (molecules) set in the wrong formation, the chocolate will look dull, possibly 'bloom', and not break correctly.
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In metal working, it has a different meaning- tempering of steel reduces some of the hardness, and produces a degree of "springiness" to steel, so that it will flex and return to original shape, without breaking. This question went to more than one category, so we can't tell which meaning was sought.
Wiki User
∙ 14y agoIt's not always easy to get chocolate to melt and set properly. Sometimes the chocolate burns, sometimes it seizes, and sometimes it just doesn't seem to harden as expected. In order for melted chocolate to harden (and shaped) properly
Wiki User
∙ 9y agoIt is a way of slowly getting it to the right temperature. You don't want it to stick or burn from trying to heat it too fast.
Wiki User
∙ 7y agoTo improve the hardness and elasticity of metal by re-heating and cooling. Or, a mental condition of moderation and calm
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Why temper chocolate?
We have to temper the chocolate so it won't burn, seize, or get ruined, and/or shape its self differently than we want and expect it to. So if we temper our chocolate it won't be as likely to burn, seize, or shape unexpectedly the wrong way.
How do you say to temper chocolate in French?
pour tempérer du chocolat
When was Temper Temper created?
Temper Temper was created in 1991.
What is a synonym for temper?
A synonym for temper is temperament.
What is the noun of temper?
Temper IS a noun
What part of speech is temper?
Temper is a noun.
What adjectives describe temper?
Towering
What materials do you need to make chocolate melt?
You can melt ANY kind of chocolate. White chocolate, Milk chocolate, dark chocolate, ANY kind at all. that can be true but its better to melt cooking chocolate it is more smooth and creamy!
What are the release dates for Hazel - 1961 Temper Temper 4-19?
Hazel - 1961 Temper Temper 4-19 was released on: USA: 4 February 1965
Do Morgan horses have a temper?
Yes, Morgan Horses do have a temper. They have a temper, if you are in a bad mood, or if they want something and don't get it.
When was graffiti artist temper born?
temper was born in 1971
What can explode slowly with no smoke or flame?
bad temper
