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Is my chocolate is tempered?

sixelagogo | May 12, 200803:34 PM

I've ventured into chocolate as of late and today i tried my hand at tempering...i was being really anal about the temperature yet i still don't know if my chocolate was in fact, tempered. I smoothed a thin layer of chocolate on parchment and waited for it to set up...it did, though not really shiny...how shiny is this supposed to be? Are there other tests to determine whether the chocolate is in temper?
Part 2: Once the chocolate (dark) is at the 88 F degree point and, according to all the recipes i've read, in temper, can i use it then, or do i need to heat it to 90?

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