March 23, 2007

“Everything should be made as simple as possible, but not simpler.” – Albert Einstein

Chocolate Morsel of the Day

Here is tempering in a nutshell. The hardest, glossiest chocolate has cocoa butter in a high melting form (crystal). You get this form by either by adding it (seeding) or making it (letting the chocolate cool naturally). In either case, after your cocoa butter has the crystal you want, you heat it above the melting point of the other crystals leaving only what you want. When it cools again, that form predominats and you have hard, glossy, tempered chocolate.

That’s it.