Tempering Chocolate

Sugar Work By prterrell Updated 4 Apr 2010 , 2:02am by 2txmedics

prterrell Posted 27 Mar 2010 , 5:28am
post #1 of 7

Great how-to article on tempering chocolate from Serious Eats:


6 replies
LeckieAnne Posted 27 Mar 2010 , 5:36am
post #2 of 7

Thanks! That's great. I've tried only a few times -but never been able to get it! Maybe I'll give it another go. icon_smile.gif

BlakesCakes Posted 27 Mar 2010 , 10:54pm
post #3 of 7

The article is good, but the 1st comment is the best part--it explains how to temper using the microwave!

I use the microwave for melting because with the double boiler method, the risk of getting water in the chocolate is always there.

I also use the seed method--much easier than tabling.


aliciag Posted 27 Mar 2010 , 11:11pm
post #4 of 7

I also use the seed method but I melt the chocolate with a heat gun (the one you buy at home depot for floors) it's easier for me to control the temp this way.

JulieMN Posted 28 Mar 2010 , 1:07am
post #5 of 7

Thanks for sharing!

The_Lil_Cakehouse Posted 28 Mar 2010 , 1:19am
post #6 of 7

Great info! That is such and art to me!!

2txmedics Posted 4 Apr 2010 , 2:02am
post #7 of 7

lol...I have to lol big time...Ive got a post running on cake balls I cant do!!!! cant melt my candys to get them done......lol

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