Puratos Group Chocolate classic marble tempering technique
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The most classic technique for tempering chocolate is handling it on a marble worktop. This video teaches you how it works and what you need to look out for.
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Step 1. Melt your chocolate at a temperature between 40 and 45 °C in a double boiler or table top chocolate melter. Step 2. Pour 2/3 of the melted chocolate onto the cool surface of your marble worktop. Step 3. Keep the chocolate in motion by moving it about continuously with a palette knife and a scraper. Step 4.
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Tempering Chocolate Method 1. Grate or chop the desired amount of chocolate. Place two-thirds of the chocolate in the top pan of a double boiler. Heat over hot but not boiling water, stirring constantly, until chocolate reaches 110°-115°F. Place the top pan of the double boiler on a towel. Cool chocolate to 95°-100°F.
How to Use a Marble Slab to Temper Chocolate 6 Steps
Yes, a marble slab can be used to temper chocolate through the tabling method. The cold marble surface helps to cool down the chocolate quickly and evenly, promoting the formation of stable cocoa butter crystals. However, this method requires some skill and practice.
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Chocolate tempering is a process of melting and then cooling chocolate that gives the chocolate a hard, snappy, shiny finish. The process of heating and cooling melts the chocolate's fat crystals and then rebuilds them. In a nutshell, you heat the chocolate to 110°F, cool it to 80°F, and then reheat it to 90°F.
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The Hard Way to Temper Chocolate. The classic tempering method with a marble slab takes you through a process where you to melt (overheat) the chocolate and then bring it back to the right temperature on the marble slab with correct technique and experience. But it's SUPER difficult to master and super sensitive… So don't even go there!
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How to Temper Chocolate The Fancy Way. The most difficult way to temper chocolate is by using a marble or granite countertop or slab. You might see this on fancy cooking demonstrations or high-stakes TV chef contests. That's when the melted chocolate is spread across the marble table and swept back and forth with hand-held metal scrapers.
Chocolate Hand Tempering on Marble
Pour 2/3 of the chocolate onto the marble slab and return the bowl to the double boiler (with the heat off). Use palette knives or bench scrapers, constantly agitate the mixture back and forth; spread it across the table, and then scoop it back in and spread again. This will allow the temperature to drop to 28ºC/82.4ºF (26-27ºC/79-80.6ºF.
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Four Methods to Master Tempering. Tabletop or Slab Method: Melt chocolate to 45-50°C. Spread 2/3 of the melted chocolate on a clean marble slab and work it vigorously to create uniform crystal seeds. Quickly return the chocolate to the holding tank and stir well. Spread a thin layer of chocolate on a palette knife to test for proper tempering.
How to Use a Marble Slab to Temper Chocolate 6 Steps
Steps. 1. Melt the chocolate as required by the recipe or chocolate package instructions. 2. Set up a marble slab on a flat surface. 3. Pour two thirds of the melted chocolate onto the marble slab. 4. Spread the melted chocolate out across the slab using a chocolate scraper.
How to Use a Marble Slab to Temper Chocolate 6 Steps
Melt the Chocolate. Melt chocolate gently over a double boiler or in the microwave. The first step in tempering chocolate is to melt it to 115 degrees Fahrenheit (46°C). "I do this in the.
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Use the traditional method when tempering over 1kg of chocolate. When it comes to tempering chocolate, the slower you melt the chocolate, the better the result will be, so take your time. The traditional marble slab method. Bring a pan of water to a simmer and then remove from the heat. Break the chocolate up into small chunks and place in a bowl.
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How to temper chocolate on a marble worktop. Melt the chocolate at a temperature of 40 to 45°C in a bain-marie or in a melting tray. Pour 2/3 of the melted chocolate onto the cool marble worktop (at an ambient temperature of ±20°C). Keep the mass in motion by constantly stirring it with a palette knife and a triangular spatula.
How to Temper Chocolate A Guide to Tempering Chocolate
1. Melt: Scale the needed amount of chocolate (buttons, coins, or chopped) into a very clean, dry stainless steel bowl. Set aside about 1/4-1/3 of the chopped chocolate for seeding. Prepare a double-boiler by filling a saucepan about 1/4-1/3 with water. Bring the water to a boil and turn off the heat.
