Can one use chocolate fèves/callets/nibs for tempering?
I usually buy Valrhona chocolate in blocks, but at this moment only the fèves/callets/nibs are available to me. Is it possible to temper these nibs or are they further processed beyond what is in the bars?
Thanks!
Best Answer
Yes, you can temper the callets.
Couverture is couverture, and the only thing that's really different about the callets is their shape - they're specifically intended to be melted easily, unlike the bars which they (sort of) expect people to eat directly. The bars are less likely to melt during shipping which is why they also sell them in that form.
Pictures about "Can one use chocolate fèves/callets/nibs for tempering?"
Can Hershey chocolate be tempered?
If we don't temper the chocolate before we mold it and set it up, the chocolate will have more of a fudge-like consistency. It won't be as shiny," she said. Tempering is about creating a pleasant texture and appearance and the process also impacts the flavor, Nagurny said.Can you temper supermarket chocolate?
Tempering chocolate \u201cWhen you buy chocolate from the supermarket it is shiny and snaps when you break it. If you melt it and cool it again without tempering, the cocoa butter crystals form in a loose and uneven structure leaving you with dull chocolate that crumbles rather than snaps.What are chocolate pistoles?
Chocolate pistoles (also referred to as chocolate wafers) look like flattened large dollops of chocolate. Cacao Barry distributes much of its chocolate in the form of pistoles. Pistoles are convenient for melting applications and making ganache because you don't have to chop the chocolate.Can you use normal chocolate for coating?
Grab a bag of your favorite HERSHEY'S chocolate chips, whether its HERSHEY'S SPECIAL DARK, semi-sweet or milk chocolate. Once you gently melt down 2 cups of chocolate chips and add a bit of shortening, you can create a homemade, savory chocolate coating to make dozens of delicious desserts.3 Ways We Use Chocolate
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: SHVETS production, Ena Marinkovic, Anete Lusina, MART PRODUCTION