|
All About Chocolate
 Melting
chocolate to use as a baking ingredient for candy work or
decoration requires gentle heat. Chocolate that is overheated may
scorch, lose flavor and turn coarse and grainy. Stir melting
chocolate after it has begun to liquefy. Because of the
sensitivity of milk solids to heat, milk and white chocolates
should be stirred almost constantly while dark chocolate need only
be stirred frequently during melting. Here are two good methods
for melting chocolate so that it is smooth and glossy.
In a Microwave Oven
Place coarsely chopped chocolate in a microwave-safe container and microwave
at MEDIUM (50 percent power) for 1 1/2 to 4 minutes, until the
chocolate turns shiny. Remove the container from the microwave and
stir the chocolate until completely melted. Stir milk and white
chocolates after about 1 1/2 minutes. Because of their milk
proteins, they need to be stirred sooner than dark chocolate. (If
overheated, these chocolates may become grainy.)
In a Double Boiler
Place coarsely chopped chocolate in the top of a double boiler
over hot, not simmering, water. Melt the chocolate, stirring until
smooth. Remove the top part of the double boiler from the
bottom.
Tempering Instructions
Using a microwave oven in combination with the time-honored professional method
of tempering chocolate on a smooth, hard work surface (preferably
marble) is quickly done in 10 to 30 minutes, depending on the
amount of chocolate being tempered. Although some manufacturers
suggest you melt chocolate with the microwave oven set on HIGH
(100 percent) power, it is a good idea to reduce this to MEDIUM
(50 percent) power for even melting and to avoid overheating.
Because milk and white chocolates contain milk proteins, they need
to be removed from the microwave and stirred sooner than dark
chocolate. If overheated, milk and white chocolates can become
grainy. Temper chocolate in a clean, dry microwave-safe glass
bowl. Use a dry, rubber spatula to stir the melted chocolate. The
slightest amount of moisture will cause the chocolate to seize.
Use an accurate easy-to-read thermometer when tempering or making
hand-made chocolates. We recommend a digital pocket thermometer or
an instant read dial thermometer with l-degree increments. Do not
use a candy (deep fat frying) thermometer because the temperature
gauge does not register low enough. For an accurate temperature
reading, the thermometer must be immersed in at least 2 inches of
melted chocolate. If the chocolate is not deep enough, insert the
stem of the thermometer at an angle. Do not let the tip of the
thermometer touch the bottom or sides of the bowl because this can
give a false reading. Always stir the chocolate thoroughly for at
least 1 minute before reading the thermometer. The temperature of
the chocolate will continue to rise even after it has been removed
from the microwave. Once the chocolate has been tempered, set the
bowl on a heating pad (such as the type used for backaches). First
wrap the heating pad with plastic to protect it from dripping
chocolate. This is a simple and nearly foolproof way to maintain
the temperature of the tempered chocolate. As you work, stir the
chocolate frequently and turn the control dial on and off to
control the temperature of the chocolate. You must be diligent in
this; it is very easy for the tempered chocolate to overheat and
to go out of temper, even when warmed gently by a heating
pad.
-
Chop the chocolate into 1/4-inch
chunks. Put half of the chocolate in a 1 1/2 quart microwave-safe
bowl. (Use a 1 quart bowl when tempering 8-ounces of chocolate or
less. When tempering more than 2 pounds of chocolate, use a larger
bowl.) Microwave uncovered on MEDIUM (50 percent) power for 1 1/2
to 6 minutes, stirring every 1 1/2 minutes, until the chocolate is
completely melted and smooth. Stir in the remaining chocolate
chunks.
-
Microwave uncovered on MEDIUM
(50 percent) power for 1 1/2 to 5 minutes, stirring every 60
seconds, until the chocolate is almost completely melted. Gently
stir the chocolate and when it is completely melted, check the
temperature. It should read between 110 and 120 degrees F (or the
temperature recommended by the manufacturer.) If necessary, put
the chocolate back in the microwave set on low (10 percent) power
for 5 to 10 second intervals, until it reaches the correct
temperature. (Stir the chocolate for at least 1 minute before
checking the temperature.)
-
Transfer the melted chocolate to
another 1 1/2-quart (or a smaller or larger bowl depending on the
amount of chocolate being tempered.) This will bring the
temperature of the chocolate down to approximately 100 degrees
F.
-
Wrap a heating pad (normally
used for backaches) in plastic to protect it from chocolate
stains. Set the control dial to the lowest setting.
-
Pour one-third of the melted
chocolate onto a clean, dry work surface (such as marble or
Formica). Keep the remaining chocolate in the bowl on the heating
pad.
-
Using an offset metal cake
spatula, spread the chocolate evenly across the work surface into
a rectangle. Using a pastry scraper, bring the chocolate together,
and as you do so, scrape the chocolate off the spatula. Continue
this spreading and scraping process until the chocolate cools to
80 to 82 degrees F for milk and white chocolates and 82 to 84
degrees F for dark chocolate, loses its shine and forms a thick
paste with a dull matte finish. Work quickly so that the chocolate
does not lump. This process can take anywhere from 2 to 10
minutes, depending on the amount of chocolate, the type and brand
of chocolate as well as the temperature of the kitchen. The
chocolate is now seeded. The professional term for this is
"mush."
-
Add the mush to the bowl of 100
degrees F chocolate and using a clean, dry rubber spatula, stir
the chocolate gently, until smooth . Be careful not to create air
bubbles as you stir the chocolate.
-
Check the temperature of the
chocolate. It should register between 86 and 91 degrees F
depending on the type and brand of chocolate. (In general, dark
chocolate should register between 86 to 90 degrees F and milk and
white chocolates should register between 86 to 89 degrees F.) If
necessary, heat the bowl of chocolate in the microwave on LOW (10
percent) power for 5 to 10 second intervals, to raise the
temperature the required number of degrees. (Stir the chocolate
for at least 1 minute before checking the temperature. Be very
careful not to overheat the chocolate.) The chocolate is now ready
to work with. As you work, regularly stir the chocolate and check
its temperature. Adjust the temperature and fluidity of the
chocolate by turning the heating pad on and off. If for some
reason the chocolate becomes too cold, simply reheat it in the
microwave oven set on LOW (10 percent) power for 5 to 10 second
intervals. (Stir the chocolate for at least 1 minute before
rechecking the temperature.) Never let its temperature exceed 92
degrees F, or the stable cocoa butter crystals will start to melt
and the temper will be lost.
|
