If you are going to try in the preparation of chocolate eggs or various chocolates you will have to face the Chocolate temperature.
The temperature is one technical that allows to make crystallize the cocoa butter correctly, allowing you to get a chocolate that does not break easily but that still stays soft in your mouth, and especially with a shiny and homogeneous look.
The temperature, as the word itself says, is to bring chocolate to specific temperatures that vary depending on the type of chocolate.
Proceedings
The first thing to do is to take chocolate and melt it to bain-marie bringing it to a temperature between 45° and 50°C, this will be called phase of “temperature fusion”.
Once at this temperature, it is necessary to cool the molten chocolate, then remove it from the heat source and mix it to lower the temperature up to 26° – 28° C, this phase is called phase of “temperature spatuula”.
To conclude, we just have to raise the temperature of chocolate to bain-marie bringing it between the 29th and 31st, this and the phase of “temperature of rise”.
Now chocolate is tempered and can be used for create Your chocolate eggs or chocolates various.
If by mistake during the last temperature phase you pass the temperature, no problem the chocolate does not spoil but you have to start the process again.
The following table contains the temperatures for the various types of chocolate in the three stages.
|
Temperature merger |
Temperature spatula |
Temperature of up |
|
|
Chocolate darkening |
50°C | 28°C | 31st C |
|
Chocolate milk |
50°C | 27°C | 30°C |
|
Chocolate white |
45°C | 26°C | 29°C |
