You don’t need a thermometer to properly temper chocolate. Have you ever struggled working with melted chocolate while making homemade, DIY chocolate decorations, garnishes, candy or sauce? The reason why is probably because the chocolate hasn’t been tempered the right way. This technique is easy and Baking Buddy is happy to show you how to perform this tempering chocolate demonstration.
(Food-Beverage-News.Com, August 19, 2015 ) Houston, Texas -- Baking buddy has released a video right here on YouTube hosted by Jesse Jacobs on "How to Temper Chocolate."
Tempering chocolate is just the method of properly melting chocolate so it reaches a proper texture and consistency.
For this recipe a glass bowl will be needed instead of metal because metal will get way too hot and it'll burn the chocolate. There should be absolutely no water on the glass bowl because the chocolate will curdle up and look like cottage cheese, which is not very attractive.
A pot of water needs to be brought to a boil. Once the water is boiling, the baker will take it off the burner and get ready to set up the double boiler. To set up a DIY double boiler just take the glass bowl and set it on top of the pot. The baker will then take the double boiler and set it back on the burner while it's on low heat. The slower it melts the better the consistency of the chocolate and there are two methods of doing this:
Method one, melt 2/3 of the chocolate half of the way and let the melted chocolate melt the unmelted chocolate. The second method is to melt the 2/3 of chocolate all the way and also let it melt the unmelted chocolate. Both ways give the same result. Jacob's states that it's a hazard to stir with the pot still on the boiler. This will take some time, but it's better than burning and wasting chocolate.
Baking Buddy's Amazon listing has more information on their nonstick silicone mat. Baking Buddy's YouTube Channel will have weekly videos on various video recipes and helpful baking hacks that bakers can do right in their kitchen at home.
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