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Well hello it's so great to see you. I hope you are enjoying my pink ensemble today. I
am going to be talking to you about why we need to temper chocolate because a few of
you have been asking me why do we need to temper chocolate? There are lots of reasons
and so if you do decide to work with untempered chocolate then you've probably experienced
one or all of these examples that i'm going to give to you.
So once you have melted your chocolate down, it's really warm, there are no chocolate crystals
left, it's completely untempered, your chocolate has been thrown out of temper, Now if you
decide to pour that straight into your moulds, you put it in the fridge or freezer and they
look beautiful, you try and get them out and they don't come out. That's one of the main
reasons why you don't want to work with untempered chocolate because it's still gooey and soft
and just doesn't crystallize the way it should. Now if you are lucky because you have popped
it into the freezer so it's solid and you are able to actually get it out, The next
problem you are going to face is once it comes to room temperature, it's going to melt and
that's all your hard work gone to waste. So as soon as someone picks it up and puts it
in their hands, it's going to start melting very very quickly. Even before someone touches
it, it probably is already starting to melt. It will cause condensation so your chocolate
will start to sweat which will eventually cause fat bloom so you are going to get white
streaks across your chocolate, you've probably seen that when you have left your chocolates
out in a hot area and it's cooled down again so you get those streaks. I will leave some
photos:
Chocolate Bloom Chocolate Bloom
Chocolate Bloom Chocolate Bloom
Chocolate Bloom Chocolate Bloom
These are examples of untempered chocolate with the grey streaks across. Now when you
try to break it, it's very crumbly, it's bendy, it's soft, there is no snap!
It's the worst experience, eating chocolate without having a snap (I love to hear the
snap) I'm sure you do too. So yes, you want to work with tempered chocolate so you hear
that snap, it's got that shine and it's not grainy as well when you taste it. So untempered
chocolate is going to taste very grainy and it's going to be a very inferior experience
to what I would love you to experience. I'm sure you would like your friends and your
family or whoever is tasting your chocolate creations to enjoy them as well.
So those are the main reasons why you want to work with tempered chocolate. So if you
would like to learn how to temper chocolate, here is the link:
http://www.youtube.com/watch?v=qNTjzb6XVyw
So if you have enjoyed this video please hit the like button and subscribe. Share this
with your friends so they can learn and benefit from this too! Have a wonderful day and i'll
see you soon. Un bacione a tutti, ciao.