Do you know how chocolate temperature control works and how it works?

If you want to make chocolate that doesn't need to be glossy on the outside and doesn't look good, then try not to waste time doing this step. For example, yesterday I made two chocolates: Cointreau Cointreau and Truffe Caramel Caramel Chocolate Truffles.

The cointreau on the left requires a glossy shell, so it must be tempered chocolate. But the truffe caramel on the right we tried three ways to coat the filling, the laziest way is to coat the outside with a layer of cocoa powder to pretend to be truffle, no longer need to spend time and effort to adjust the temperature. Most chocolate truffles don't need to be tempered, and some raw chocolates such as ganache don't either.

It's the easiest for beginners. In addition, most of the cheap chocolates sold in the market cannot be tempered. Natural cocoa butter** is expensive, and most supermarket open chocolates use cocoa butter equivalent and cocoa butter substitute.

If you want to make your own chocolate, choose the ones known as converture, which are only known as converture, which are only known as those with at least 31% natural cocoa butter. <

1) The function of temperature regulation: to make the liquid chocolate sauce into solid chocolate candy, it is best to go through the temperature adjustment stage, without temperature adjustment or poor temperature adjustment, the quality of the product will be inferior.

It is conducive to demoulding and continuous production, and after the temperature adjustment process, the chocolate material can produce obvious shrinkage performance.

Improve the texture of chocolate, so that chocolate products have good brittle characteristics.

2) Tempering principle: Cocoa butter is a mixture of many different types of triglycerides, therefore, from the liquid state to the solid, with different temperature conditions, a variety of crystal forms will appear.

There are four kinds of cocoa butter crystal forms, among which the crystal forms are unstable, their formation is not conducive to the improvement of the quality of chocolate, the crystal form is stable, the higher the quantity of crystal form in chocolate products, the more stable the quality of the finished product. The purpose of temperature regulation is to produce the highest proportion of crystal form in the material.

3) Tempering technology: the refined chocolate material is generally above 45, at this time, can not form any crystal form, need to be stirred in the storage tank for a certain period of time before tempering. There are three phases of tempering.

The first stage: the material is cooled from 40 to 29, so that the grease produces crystal nuclei, and gradually produces four crystal forms from the crystal nucleus.

The second stage: the material is cooled from 29 to 27, the crystallization ratio increases, and part of the unstable crystal form is transformed into a stable crystal form.

The third stage: the material rises from 27 to 29 30, the purpose is to dissolve the unstable crystal form below 29, and only the stable crystal form is retained.

Principle of temperature regulation.

Chocolate is made from the seeds of the cacao tree. Cocoa beans are fermented, dried, and roasted to produce cocoa beans, which contain about 51% and 55% fat, which is called "cocoa butter". Cocoa butter is a very amazing oil, it is composed of a variety of fatty acids, and the composition ratio is very different from other oils, as shown in the figure below, compared with butter, butter and other oils, its solid lipid index curve is very steep, it begins to soften at 28 degrees Celsius, and the solid ingredients quickly turn into liquid at 33 degrees Celsius.

Why does chocolate remain hard and solid at room temperature, crunchy when bitten, but melt in the mouth? It is the narrow melting point of cocoa butter that is close to the body temperature of the human body that makes the chocolate taste.

The first step is to melt the chocolate by heating it over water, as shown in the figure below, when heated to 40 with water, you need to stir it constantly, and be careful not to let the water vapor enter the chocolate.

In the second step, there are many ways to cool and cool down, such as water cooling and cooling, marble table cooling method (tablage), seeding method (seeding), etc. These methods are designed to allow the chocolate to cool quickly to avoid the formation of type VI crystals with coarse particles and poor taste. Take the most commonly used and most handsome marble table cooling method as an example, take two-thirds of the evenly melted chocolate and pour it on the marble table, and use the scraper to repeatedly and quickly scrape until the chocolate becomes thick, and begins to stick to the scraper and cannot flow down.

: At this time, the temperature is about 25, and fine grease crystals have formed, and it is necessary to scrape all the chocolate on the table back to the original pot immediately, so that the temperature does not continue to decrease'type crystallization or even type crystallization. If the temperature is too low, it must be re-adjusted from the first step.

The third step is to warm up. Scrape all the chocolates on the table back into the original pot and mix well with the uncooled chocolates, at about 30 °C. If the chocolate is below 30 and too viscous to proceed to the next step, heat it slightly to 30 with water.

This step must be done with care, as if the temperature is too high, the oil crystals will melt again, and the temperature must be re-tempered from the first step.

Whether it is formed in the factory or in the pastry house, the way in which the fat crystallizes during the curing or crystallization of the cocoa butter between the chocolate solid particles is controlled before molding. The purpose of tempering is to evenly distribute the tightly bound and stable fat molecules, resulting in solid chocolate with a glassy luster and a good bite. Tempering also produces anti-frosting properties (frosting is a whitening phenomenon that occurs when unstable fats rise to the surface of the chocolate).

When making chocolate desserts, it is common to see recipes marked with "tempered chocolate", which can make the taste and appearance of the finished dessert more perfect and is a skill that must be learned to make chocolate desserts. Mr. Jin Yiming specially shared the practice of adjusting the temperature of chocolate in "Everyone's Favorite Chocolate Snacks", so hurry up and learn it!

Learn chocolate warming techniques with ease.

Ingredients: Appropriate amount of chocolate chunks (subject to each recipe).

step 1：

Heat the chocolate to a melting temperature of 50 and melt into a liquid state, and the cocoa butter begins to relax and become a mess.

step 2：

Let the chocolate cool down to 28 29, the cocoa butter molecules will be rearranged neatly to restore the shiny luster, and the cooling method is shown in the following three methods: a, b, and c

a.Cold shower method.

Heat the melted chocolate and put it in ice water and stir it to 28 29. The important point is that the cooling process should be constantly stirred, otherwise the chocolate in direct contact with the steel basin will condense first.

b.Sticking to the ground.

Pour 2 3 quantities of melted chocolate on a cool marble countertop, use a scraper or Y-shaped spatula to push the chocolate back and forth and spread it until the chocolate cools down to thickness, and finally scrape the chocolate back to the original mixing basin, and mix with the remaining 1 3 quantities to adjust the temperature to 28 29.

c.Rookie with new bird method.

Pour the chopped unmelted chocolate into about 2 times the amount of melted chocolate, stir and melt the newly added chocolate to achieve a cooling effect, adjust the temperature to 28 29.

Step 3: Scoop the chocolate back into the pot and heat it again to 31 32 to relax the original chocolate slightly, and the chocolate at this time has better fluidity and is suitable for operation.

Step 4: To confirm whether the chocolate temperature adjustment is successful, you can take a small amount of chocolate and spread it on the front end of the baking paper or spatula, and wait for the chocolate surface to solidify if there is no white marble on the surface. If it is unsuccessful, you need to repeat the previous three steps and do another temperature adjustment treatment.

A small reminder of heat tips.

Dark chocolate: 50 (melt into liquid) 28 29 (cool) 31 32 (reheat).

Milk Chocolate: 45 (melted into liquid) 27 28 (cooled) 29 30 (reheated).

White chocolate: 45 (melt into liquid) 26 27 (cool) 27 29 (add again.)

Tempering principle: Chocolate is made from the seeds of the cacao tree. Cocoa beans are fermented, dried, and roasted to obtain cocoa beans, which contain about 51 to 55 percent of the fat, which is cocoa butter.

The steps for adjusting the temperature of chocolate are as follows:

1. The chocolate is melted by adding water to the method of stirring heat, and the water is heated to 40 degrees Celsius, which needs to be stirred continuously to prevent water vapor from entering the chocolate;

2. There are many ways to cool and cool down, such as cooling and cooling through water, cooling method of stone platform in Dacong Hall, sowing method, etc. These methods allow the chocolate to cool quickly to avoid coarse particles and unpleasant tasting crystals;

3. Reheating. Scrape the chocolate back into the pan and mix well with the uncooled chocolate at a temperature of about 30 degrees Celsius. If the chocolate is below 30 degrees Celsius and is too viscous to proceed to the next step, it can be slightly heated to 30 degrees Celsius in water.

If the temperature is too high, the grease crystals will melt again, and the temperature must be re-adjusted from the first step.

The attractive appearance and perfect shine of solid chocolate is the result of the accurate crystallization of the fat (cocoa butter) in chocolate. The cocoa butter itself can naturally crystallize into different shapes, and is only stable when crystallized at the highest melting point (35-36 degrees).

Tempering is a process that allows all cocoa butters to form stable crystals, thus ensuring that the cocoa butter shrinks and that the chocolate is easily removed from the mold or plastic plate, resulting in a chocolate that is hard, shiny and crunchy when broken.

The chocolate does not shrink, so it cannot be removed from the mold.

The chocolate melts directly in your hands.

The surface of the chocolate turns gray.

Chocolate has no luster.

In authentic chocolate, the only fat is cocoa butter. This fat is made up of millions of tiny crystals that cannot be seen by the human eye. The purpose of chocolate tempering is to ensure that these crystals are formed accurately, thus guaranteeing the highest quality and the appearance of the best finished chocolate product.

Controlling the correct chocolate temperature is a crucial consideration for the formation of such crystals. Therefore, it is important for the maker to follow these methods carefully to ensure that the chocolate has a good shrinkage quality that is easy for you to remove from the mold you are using, and that the finished chocolate has a longer shelf life.

Chocolate that failed to temper.

1. Cocoa butter flows to the surface and recrystallizes, producing a white or gray mist on the surface of the chocolate.

2. The appearance is dirty, which makes people lack appetite.

3. When the chocolate breaks, it is crushed instead of brittle.

4. When making molds, it is not easy for chocolate to get out of the mold.

5. White mist or spots are scattered.

Chocolate that has been successfully tempered.

1. Hard and dense.

2. Dark and shiny appearance.

3. When broken, it is brittle and broken into a block.

4. The luster is the same.

5. Crisp in the mouth.

6. Long shelf life.

Under good storage conditions (dry, odorless, relative humidity below 65%, temperature between 15-18 degrees), the storage time of solid tempered chocolate is as follows:

White chocolate for up to 6 months.

Beef no chocolate up to 9 months.

Dark chocolate up to 12 months.

Absolutely not. Fats are not reconciled, so chocolate cannot be tempered properly.

1.The chocolate is generally melted by heating it in water,40 and stirring constantly, taking care not to let the water into the chocolate.

2.There are many methods of cooling and cooling, such as water cooling, tablage, seeding, etc. These methods are designed to allow the chocolate to cool quickly to avoid the formation of type VI crystals with coarse particles and poor taste.

3.Rewarm. Scrape all the chocolates on the table back into the original pot and mix well with the uncooled chocolates, at about 30 °C.

The methods of chocolate temperature adjustment can be roughly divided into 4 types: seed method, microwave oven method, marble temperature control method, and water cooling method; Regardless of which method is chosen, the three factors that affect the temperature of chocolate are the same: temperature, time and the act of stirring.

Among the four temperature adjustment methods, the most commonly used is the marble temperature control method, which is basically the most common temperature adjustment method in many hotels, including international professional chocolate competitions.

Now let's take milk chocolate as an example and take a look at the specific operation steps of the marble temperature control method.

Step 1 - Heat up.

To melt the chocolate, it is generally heated to 40 degrees in water (you can also choose to heat it in the microwave, and it is necessary to operate it for a short time several times to prevent the chocolate from caramelizing at too high temperature), and you need to stir constantly during the melting period, and be careful not to let the water vapor into the chocolate.

Step 2 - Cool down.

Remove two-thirds of the evenly melted chocolate and pour it onto the marble countertop, scrape and cut it repeatedly and quickly with a spatula, until the chocolate is thick enough to stick to the blade and cannot run down.

At this time, the temperature is about 25, the chocolate has formed fine oil crystals, at this time you need to immediately scrape the chocolate on the marble countertop back to the remaining 1 3 chocolate to prevent the temperature from continuing to drop and produce bad crystals (if the temperature is too low, you must start from the first step to re-temper).

Step 3 - Heat up.

Scrape all the chocolate on the marble table back into the remaining 1 3 chocolates and mix well with the uncooled chocolate at a temperature of about 30 (i.e. the operating temperature, which can be used for molding, back covering, making decorations, etc.).

If the temperature of the chocolate is below 30, it will be too viscous to proceed to the next step, at this time, you can heat it slightly to 30 with water (you must be careful at this step, if the temperature is too high, the oil crystals will melt again, then you have to start the first step again).

If you follow all the above steps correctly, you can use the tempered chocolate to continue with the subsequent operations such as molding, dipping, and shaping.

However, it is important to note that it is best to use a warming device to control the temperature (such as a chocolate warming pot), and once the temperature is too cold and the chocolate solidifies, all the steps will have to be repeated.