I have been making various kinds of chocolate bonbons for about 8 months with great success. (Once I had mastered tempering, that is.) I had read somewhere (bu
I would like to know how to temper chocolate without seeding it with already tempered chocolate. Possibly this comes from a misunderstanding for the reason for
I have now twice experienced that when I'm tempering dark chocolate is becomes incredibly thick - almost solid- in the cooling phase When it happens I will acci
I've been googling about this for a while, and it seems to be a common practice to avoid overheating chocolate in the context of tempering. Here's an example so
This is more of a theoretical question. But assuming I have the following ingredients Cocoa powder / Cocoa Mass (containing no cocoa butter or trace amounts of
When tempering chocolates, we want that the chocolate will only contain beta crystals, for this, we melt the chocolate to a point where all crystals break, then
I am trying to understand the tadka (tempering) technique or procedure Indian meals. Is the a specific order in which spices go in in order to avoid overcookin
I just got a chocolate melter and have held some tempered pure chocolate (Lindt Excellence 90%) for a day at 33C. I intend to make up 3 or 4 truffles, a few t
I make my own chocolate from cocoa powder, cocoa butter, and syrup. The ingredients I was using a while ago were fine, I had success tempering and got the righ
My glaze did not come out as expected. Will chocolate set differently if I start with, say 60% vs 70% chocolate? If so, is there a suggestion as to how to adjus
I recently entered the realm of cooking with cast iron and steel pans, and am still trying to find my way around it. Last weekend I went about seasoning my firs
I have a small stainless steel pan with a copper bottom. The diameter is around 4in or 10cm, so it is really small. I use it exclusively for tempering or what i
My chocolate tempering was a flop! I am left with half-tempered Easter chocolates for my daughter. Since this is my first time and she doesn't really care, and
I received a small tub of goat butter for Christmas, and unfortunately I left it too close to my stove last night, and the whole thing melted. (just the butter,
Precise Digital Temperature Control? & ideas to correctly threshold melt & cool Cocoa Butter for stable Recrystallization at home? Trying to look at Hot