Ingredients
26 ounces chocolate milk, semi-sweet or bittersweet, chopped, or equal
chips amount of
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Temperature-controlled tempering for chocolate work
Food-grade cocoa butter for chocolate work and coating
Food-safe acetate — chocolate mirrors, mousse collars
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Food-grade cocoa butter for chocolate work and coating
Food-safe acetate — chocolate mirrors, mousse collars
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Attach heated bowl and beater to mixer. Place approximately 20 ounces of chocolate in heated bowl. Select chocolate tempering program and press start. Allow chocolate to melt for 10 to 12 minutes. Turn mixer to Stir speed and blend melted chocolate. When prompted (display will flash aadda), gradually add remaining chocolate, a 1/4 cup at a time, allowing each addition to melt before adding more. When the chocolate has reached the correct temperature, the display will read aIn Tempera. The chocolate is now ready for coating or molding.
“A temperature cycle (50‐26.1‐30.5‐33.3°C) enabled preparation of a well‐tempered chocolate stable for ≥30 min at that temperature. It was characterized by a seed crystals content of about 1.15 ± 0.1% of cocoa butter, crystallization temperature of 23.9 ± 0.2°C in the temper‐meter and an equivalent viscosity of 3.0 ± 0.4 Pa.s.”
well-tempered chocolate → characterized by → seed crystals content
“Bloom on untempered chocolate corresponded to a phase separation between fat, sugar and cocoa solids.”
bloom on untempered chocolate → corresponds to → phase separation
“Bloom on untempered chocolate developed regardless of the relative humidity of storage (between 0 and 75%). However, bloom developed more quickly and to a greater extent at lower relative humidity.”
relative humidity → affects → development of bloom on untempered chocolate
“The surface bloom formed on untempered chocolate was nearly depleted of fat, containing primarily sugar and cocoa solids.”
untempered chocolate → forms → surface bloom
“The dull surface of over-tempered chocolate had a fat and sugar composition similar to the initial chocolate mass, whereas the surface bloom formed on untempered chocolate was nearly depleted of fat, containing primarily sugar and cocoa solids.”
over-tempered chocolate → forms → dull surface