Have you ever wondered the difference between melting and tempering chocolate? Or maybe you've tried making candy only to have them not harden correctly. melted chocolate is used in recipes like cakes or on top of some bar recipes. If you want to make delicious candy that has a nice bite and sheen, you need to temper chocolate. Tempering involves heating chocolate up to a certain temperature (dark-120 F, milk-115 F, white-110 F) then cooling some(dark-82 F, milk-80 F, white-78 F) and heating up again(dark-90 F, milk-86 F, white-82 F). As you can see, each type of chocolate has different temperature requirements and constant stirring is needed so it doesn't burn. If you temper alot or would like to temper while you take care of other things around the house, think about getting a tempering unit. There are so many things you can do with tempered chocolate that is only limited by your imagination. Here's a few ideas:
- Chocolate covered fruit, try some of them frozen
- Make a bowl by dipping a balloon into chocolate, then pop it when it's hardened
- Make decorations to go on top of cakes or cookies, like these flowers
- Dip pretzel rods in chocolate then dip into nuts or sprinkles
- Make or buy cookies and dip half of it into chocolate for a gourmet look
So, what would you do with tempered chocolate?
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