2 techniques : Tempering chocolate on marble and using Seeding. I also learned a lot about Chocolate Crystal structure ! Go to http://audible.com/frenchguycooking or text 'frenchguycooking' to 500-500 to get 1 free audiobook & 30-day free trial !
Chocolate is a crystallised forms of cocoa butter, which is polymorph. There are 6 chocolate crystal structure total. Each with a specific melting point :
1 - 17.3°C : 63.1°F (very bad chocolate )
2 - 23.3°c = 73.9°F
3 - 25.5°C = 77.9°F
4 - 27.3°C = 81.1°F (bad tempering most likely ;) )
5 - 33.8°C = 92.8°F ( GREAT chocolate)
6 - 36.3°C = 97.3°F (old chocolate)
TABLING is the classic technique in which you spread and stir melted chocolate on a MARBLE surface.
SEEDING is tempering chocolate by adding stable cocoa butter crystals gradually to melted chocolate.
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Salut,
Alex
I Learned How To Temper Chocolate... (science included) ─ Alex French Guy Cooking
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