As we discussed in our Sweet Science of Chocolate post, in order avoid fat and sugar bloom and to get the right chocolate crystallization for the perfect properties, you need to temper the chocolate. Tempering is basically the melting and cooling of chocolate to a certain temperature to achieve the right crystallization. Below are two videos I found on YouTube that explain the tempering process and how to easily temper chocolate from your own home. The first video shows and explains how temper chocolate in the microwave and the second video shows and explains how to temper chocolate over the stove.
Please enjoy and happy learning…
A shout out to America’s Test Kitchen for this great video on tempering chocolate. Please visit their YouTube page for more cooking and baking How To’s.
Another shout out to Monarch Media for this informative video. Please visit their YouTube page for more eLearning and mLearning videos.
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