Elaine's Sweet Life Tempered White Chocolate Anniversary Cake {Tutorial}
Continue processing while blowing hot air into the bowl with a hair dryer, scraping down sides as necessary until chocolate hits 115°F on a thermometer. Add chunks of fresh chocolate and pulse until temperature drops to 81°F. Re-process with hair dryer until it rises back up to between 88 and 90°F.
Pin by sujatha neelapu on Choco How to temper chocolate, Melting
1 teaspoon of vegetable shortening or coconut oil. Instructions: Place the white chocolate in a double boiler or in a bowl set over a pot of boiling water. Heat the chocolate until it reaches a temperature of 115°F, stirring occasionally. Remove the chocolate from the heat and allow it to cool to 80°F, stirring occasionally.
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Remove chocolate from the heat source and wipe any condensation off of the top of the double broiler that houses the chocolate. Add the remaining 1/3 of the chocolate to the melted chocolate and stir. Keep stirring until a finger test shows it is close to the room temperature or until it cools down to about 85°F.
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Step 2: Reduce the sous vide temperature to 80.6°F / 27°C. Add a cup of ice into the pot, and wait for the temperature to drop to the correct temperature. Step 3: Raise the sous vide temperature to the white chocolate 'working temperature' of 84.2°F / 29°C.
How To Temper White Chocolate Tutorial YouTube
Here's a step-by-step guide to tempering white chocolate using a microwave: Chop the Chocolate: Finely chop the white chocolate for even melting. Initial Melting: Place about two-thirds of the chopped chocolate in a microwave-safe bowl. Microwave on low power (50%) for 30 seconds, then remove and stir.
Elaine's Sweet Life Tempered White Chocolate Anniversary Cake {Tutorial}
Place the chocolate in a metal bowl that will fit in the sauté pan and set in the hot water. Stir constantly for 5 seconds. Remove from the heat, set on the towel, and stir vigorously for 30 seconds. Return to the hot water and stir for another 5 seconds, then back to the dry towel for 30 seconds. Repeat until the chocolate is half-melted.
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To temper chocolate by tabling, melt the chocolate to 122°F/50°C for dark and 105°F/40°C for milk or white to remove all existing cocoa butter crystals. Pour 1/2 to 2/3 of the melted chocolate onto a scrupulously clean and absolutely dry marble slab. It's then spread back and forth with a metal spatula until it begins to thicken.
Elaine's Sweet Life Tempered White Chocolate Anniversary Cake {Tutorial}
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.
Elaine's Sweet Life Tempered White Chocolate Anniversary Cake {Tutorial}
While milk, dark, and white chocolate are all possible to temper, the amount of cocoa butter differs in each chocolat type, and so, the appropriate temperature ranges to achieve tempering also varies depending upon the chocolate.This recipe, and it's listed range of temperatures, is designed specifically for dark chocolate in the 60 percent range of cocoa.
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How to Temper White Chocolate POPSUGAR Food
Whatever quantity you choose, place 2/3 of the total in a glass or microwave safe bowl. Place the rest to the side to "seed" the chocolate later. Heat the chocolate in the 30 second increments. Then remove the chocolate from the heat and stir thoroughly. Continue to heat until all the chocolate is melted.
Elaine's Sweet Life Tempered White Chocolate Anniversary Cake {Tutorial}
This can take around 3 minutes, depending on your microwave. Use an instant-read thermometer to get the temperature. Stir until the chocolate reaches 100°F; return the bowl to the microwave for 10-second bursts if it never reached 100°F. Add 4 ounces of finely chopped tempered chocolate and stir.
Elaine's Sweet Life Tempered White Chocolate Anniversary Cake
If you are close to 104F (40C) start heating in 5 second intervals, stirring between each cycle and rechecking temperature as it can heat quickly in the end stages and burn. Add in the remain chocolate. Continue to stir until the temperature drops to 86F (30C.) Your chocolate is now in temper and ready to use.
How to Temper White Chocolate POPSUGAR Food
To temper your white chocolate, you want to heat it to anywhere between 100 and 110 Fahrenheit, or 38 to 45 Celsius, and then use it at 86 Fahrenheit or 30 Celsius. This is lower compared to both other types of chocolate. For milk, you heat it to 104 to 113 Fahrenheit (40 to 45 Celsius) and use at 88 Fahrenheit (31 Celsius), and for dark you.
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Finely chop 1 pound dark, milk or white chocolate. Combine three-quarters of the chocolate and 2 teaspoons shortening in a heatproof bowl set over a pan of simmering water.
Tempered White Chocolate, How To Temper White Chocolate recipe
Place 3/4 of the chopped chocolate in the top of the double boiler or heatproof bowl. Set the remaining 1/4 portion aside. Fill the bottom of the double boiler or the pot with about 2 inches of water and place on low heat. When the water begins to steam, nestle the bowl with the white chocolate into the pot.
