One of the great delicacies of mankind is undoubtedly chocolate, in its varied presentations captivates the palate of almost everyone. But to handle the product to obtain a first quality result in taste, color, brightness and texture is a complex task.
If you want to venture into the chocolate factory these are some tips that you must take into account to be an expert in this sweet art.
Chocolate should be taken care of from the moment it’s purchased, at the time of storing it should be placed away from other inputs that may alter the original integrity of the product. In addition it’s important to avoid the refrigerator to preserve the chocolate; one of the reasons is the transfer of odors and flavors of other products due to the humid environment that exists.
Keeping it in a cool, dark place is sufficient to ensure greater purity in storage, between 13 ° C and 15 ° C is enough.
Before starting to work with chocolate it’s important to check the existing moisture on the product, if it begins to temper with moisture this could result with a pasty texture and not the silky consistency that is ideal. To avoid this chocolate must be exposed to the room temperature of the place where it’s going to be worked.
The first thing to keep in mind to start tempering the chocolate is: have a thermometer on hand, if you are not an expert chocolatiers you probably will not know the ideal temperature the product must reach. The second is to determine the type to use, since each has different temperatures of molten and tempered.
|Type of Chocolate||Molten||Temperate|
|Black||45°C – 50°C||32°C|
The tempering of chocolate is fundamental to achieve the best results in the final product; also you must determine what you will use it for as the consistencies are different according to their use. For thick coverings for example you need a more viscous chocolate, but for thin and delicate coatings a more fluid chocolate is ideal and to achieve this cocoa butter is added, a material that does not alter the flavor of the product but its texture.
Ways to Temper Chocolate
There are three basic techniques for tempering chocolate, the first is the traditional and ancestral on marble where the third part of the chocolate is poured at 45 ° C (Melted to a water bath) and sprinkled on the surface using a spatula until reaching 29 ° C.
The second is in the microwave, where at 15-second intervals heat is generated and the small pieces of chopped chocolate are removed until everything is evenly melted; it’s essential to remove between each heat stroke otherwise the surface of the chocolate will only burn.
Finally the third one is to use tempered chocolate that by its composition is predisposed to give an ideal product by the easy union of the crystals free of butter with the tempered crystals.
Do not be afraid of Chocolate: Of course you must be careful with its handling and be attentive in the process, But if something goes wrong you can start over, because the process can be repeated as many times as necessary.
Importance of utensils: Apart from having a good chocolate, the cleaning of the instruments is essential to obtain good results, must be clean and dry, containers resistant to high temperatures and a lot of patience.
Thermometer: Important, but you are an ace with the temperatures it’s better to trust an artifact that can give you security.
Shine and Texture: If you want a very bright chocolate you should choose one that has a high fat content or add extra to make it flow.
With all these tips it’s time to get down to work and start working with chocolate to prepare exquisite dishes.