Just temper the chocolate!
Foolproof method (they taught us this in school AFTER we mastered the hardcore old-school French methods):
-bring a pot of water to a boil
-turn it off, put the chocolate in a bowl over it, and ignore for about 10 minutes
-when all the chocolate is melted except the middle, remove from the heat and stir to melt the rest
-stirring
vigorously is important, and by the time the chocolate reaches the
holding temperature, there should still be a few unmelted pieces
-the
holding temperature for dark chocolate is 86-90, for white or milk it's
83-86 (as in, it should stay in that range while using)
-you can
test if it's tempered by smearing a bit on a cool surface...if it sets
up quickly and without streaks, you're good. if not, stir some more and
maybe rewarm, then bring the temp back down with some new pieces of
unmelted chocolate.
another guide:
http://www.cookingforengineers.com/article/155/Tempering-Chocolate
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