Tempering your Chocolate

Posted: January 4, 2014 in Uncategorized
Tags: , , , ,

Tempering your Chocolate

Ok I am sorry I didn’t show you the water boiling or like a simmer you don’t want it to high because like a sauce you can break it that means when you ruin it not sure if you ruin it if you can fix it. like a mother sauce. some you can fix anyways sorry this is a topic for another time. Have to first put a little butter in the bowl because this will keep the chocolate from burning on the bottom .Then put your chocolate and stir don’t stop .This is what you call Tempering .I don’t have a double boiler so I have to make mine. Oh when you fill up the sauce pot not to much water or it can boil over and the bowl will move to much and less water you can burn the bottom of the pan(.Make sure your bowl is feel from water because the chocolate can sieze up which can ruin and break your chocolate. and I don’t believe you can fix it.. Your chocolate has to have a shiny look or sheen, and is melted. When you fill up your molds you can leave this on your sauce pot. Lets see more..

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