Everyday on How To Cook That there are hundreds of comments, requests and questions. Lately there has been a groundswell of questions all about chocolate. What chocolate should I use? How do I temper it? Can I temper in a double boiler? What is tempered chocolate? This video reveals the answer to all of your chocolate questions so you can makebeautiful truffles, giant chocolate bars and chocolate decorations at home.
How I can find out if I have fake chocolate or real chocolate?
If it contains cocoa butter it is real chocolate
If it contains vegetable fat then it is compound or fake chocolate.
If it contains cocoa butter it is real chocolate
If it contains vegetable fat then it is compound or fake chocolate.
Can you eat fake chocolate?
Yes you can
Yes you can
If I have to temper chocolate is it real or fake?
Real chocolate or chocolate that contains cocoa butter needs tempering. Fake or compound chocolate does not need tempering.
Real chocolate or chocolate that contains cocoa butter needs tempering. Fake or compound chocolate does not need tempering.
What is the difference between tempering and melting your chocolate?
If you just melt it and then leave it at room temperature it doesn’t set (see the video for an explanation and footage of the difference)
Tempering allows it to set at room temperature and gives it a good shine and snap.
If you just melt it and then leave it at room temperature it doesn’t set (see the video for an explanation and footage of the difference)
Tempering allows it to set at room temperature and gives it a good shine and snap.
Tempering in the microwave
One cheats way is just to keep it in temper. Finely grate chocolate put it into a microwave safe plastic bowl, and microwave on high heat for 20 seconds then stir, 10 seconds and stir, 10 seconds, 10 seconds stir. See video for explanation of how this works.
How do you know if you’ve overheated it? Is there a certain temperature it could not go past?
That’s correct you need to keep it under a certain temperature, after that it will melt the cocoa butter completely. The temperature is different for milk, dark and white see the video for more information.
That’s correct you need to keep it under a certain temperature, after that it will melt the cocoa butter completely. The temperature is different for milk, dark and white see the video for more information.
Instead of grating the chocolate could I use powdered chocolate? Like ovaltine or nesquick? Can I use nutella? hersheys syrup?
These are chocolate flavoured, but they are not chocolate. You can’t use them to make chocolate decorations.
These are chocolate flavoured, but they are not chocolate. You can’t use them to make chocolate decorations.
What if you don’t have a microwave, can you use a double boiler?
You can’t use a double boiler to keep it in temper because it makes that chocolate too hot and melts all the cocoa butter particles. But you can use one of the methods below to temper it instead.
You can’t use a double boiler to keep it in temper because it makes that chocolate too hot and melts all the cocoa butter particles. But you can use one of the methods below to temper it instead.
Tempering chocolate using freeze dried cocoa powder
See the video at the top of this post for a demonstration
Completely melt your chocolate either in the microwave or over a double boiler.
Then cool it until it comes down to about 97F (36.11 degrees Celsius), this took about 10 minutes. Use a candy thermometer to check the temperature.
Completely melt your chocolate either in the microwave or over a double boiler.
Then cool it until it comes down to about 97F (36.11 degrees Celsius), this took about 10 minutes. Use a candy thermometer to check the temperature.
Add in a teaspoon of the freeze dried cocoa butter and stir it though. You can purchase freeze dried cocoa powder here, it is not cheap but you don’t need much.
If you add it when the chocolate is too hot you will completely melt the cocoa butter particles so it won’t help temper it at all. If you add it when it is too cold the freeze dried cocoa butter won’t mix in and you’ll get little white dots on your chocolates.
Tempering chocolate using the tabling method
See the video at the top of this post for a demonstration
Completely melt your chocolate. Tip out 2/3 of your chocolate onto a cool surface, stone or marble are best (melamine will not work as it is not cool enough).
Spread out the chocolate to cool it down and then bring it back into the middle keep doing this until you get ribbons on top. Scrape it into the bowl with the rest of the chocolate stir through.
Spread out the chocolate to cool it down and then bring it back into the middle keep doing this until you get ribbons on top. Scrape it into the bowl with the rest of the chocolate stir through.
Tempering chocolate using block seeding
See the video at the top of this post for demonstration
Melt your chocolate, cool to 97F (36.11 degrees Celsius) then add in a chunk of tempered chocolate. Keep stirring it around with the chunk in it until it comes down to about around 91F (32.78 degrees Celsius) then take out the chunk and you’re good to go.
Do we need to temper compound chocolate?
No compound chocolate does not need tempering you can melt it in the microwave or double boiler, spread it out or mold it and it will set at room temperature and have a nice shine. It is very easy to use.
Can we just use compound or fake chocolate for everything?
Yes you can but it does not taste as good as real chocolate.
Yes you can but it does not taste as good as real chocolate.
What can go wrong?
Seized chocolate
If you get water in your chocolate it will seize. Your only hope is to add more liquid like cream or milk and stir it in then push it through a fine sieve to make a ganache instead.
If you get water in your chocolate it will seize. Your only hope is to add more liquid like cream or milk and stir it in then push it through a fine sieve to make a ganache instead.
Burnt chocolate
If you don’t stir your chocolate it can burn.
If you don’t stir your chocolate it can burn.
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