![]() ![]() ![]() Scrape the knives against each other to clean them as you work. ![]() Using two palette knives, slowly move the chocolate around to agitate it. You do not want any water coming in contact with the chocolate.) Pour 80 percent of the melted chocolate onto the work space. (If you used the sheet pan with ice to cool down your surface, remove at the this time and wipe the marble until it’s completely dry. When the chocolate is ready, remove the bowl from the saucepan, making sure to wipe the bottom dry so condensation doesn’t drip onto the marble surface.Stir with a rubber spatula until the chocolate is fully melted and heated to the proper temperature listed below: Dark chocolate: 118☏ (48☌), Milk chocolate: 113☏ (45☌), White chocolate: 109☏ (43☌) Place the chopped chocolate in a metal bowl, then set the bowl over the simmering water (this is called a double boiler, or bain-marie). Pour enough water into a saucepan to come 1 inch up the side, then bring to a simmer over medium-low heat. Melt the chocolate to the proper temperature.Let the chilled sheet pan rest on the marble for a few minutes to cool it down). Make sure the surface is cool (if not, or if the room is very warm, lay a rimmed sheet pan on the marble then fill it with ice. Start with a marble or granite surface, which is clean and dry and doesn’t absorb heat.You cannot use chocolate chips, as they contain stabilizers and are not able to be tempered. *TIP: Make sure you are using a premium-grade chocolate. Chocolate was everywhere, but that may be the type of spirit you need to learn this essential pastry skill. When I first started to learn how to temper chocolate, I practiced on my kitchen table at home. Untempered chocolate sets matte, often with white streaks of cocoa butter on the surface (this is called “bloom”) and crumbles rather than breaks evenly. The goal of tempering is simple: to form the right types of crystallization in the cocoa butter so that you get chocolate that has a shiny surface and snaps cleanly when broken. When melted, the cocoa butter in chocolate doesn’t naturally resolidify into the proper crystallization structure. One of the most important skills for a pastry cook to develop when advancing is how to temper chocolate. How to Temper Chocolate with Chef Dominique Ansel ![]()
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