From the demo: Sweets for Your Sweetheart, Courtesy of Chad Wemischner
Ingredients:
Dark, Milk, or White Chocolate
- Chopped for melting
- Large Pieces for seeding
Tools:
- Large Plastic Bowl
- Rubber Spatula
- Thermometer (Digital w/ Probe works best)
Method:
- Melt the chopped chocolate to the proper temperature (120°F for dark, 105°F for milk/white) in a large bowl. If using a double boiler, do not allow the level of the water in the pot to reach the bowl of chocolate. If using a microwave, heat chocolate in 30-second increments on medium power to avoid burning.
- Add large pieces of unmelted, tempered chocolate 1/4 of the weight of the original melted chocolate, stirring gently to begin the tempering process. (Larger pieces will take longer to temper the chocolate, but will be easier to remove the unmelted portions when the chocolate has reached the correct temperature).
- Once the chocolate cooled to the proper temperature (90°F for dark, 88°F for milk/white) remove the remaining seed chocolate.
- Allow the chocolate to cool to the final working temperature (88°F for dark, 86°F for milk/white).
- To test the chocolate is in temper; dip the corner of a small piece of parchment paper into the chocolate and place into a refrigerator for a few minutes to quickly cool it. When the chocolate appears to have a slight sheen and is dry to the touch, remove from the refrigerator and snap in half. The chocolate should break cleanly and should not melt when briefly touched.
- Keep the chocolate at the above stated final working temperature to use for molding, dipping, decorating, piping, etc.
Purchase items in BOLD in-store at Surfas or online at Culinary District!