{"id":1320,"date":"2012-01-21T21:05:30","date_gmt":"2012-01-21T11:05:30","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=1320"},"modified":"2016-02-18T10:37:38","modified_gmt":"2016-02-18T00:37:38","slug":"how-to-temper-chocolate-in-the-microwave","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/how-to-temper-chocolate-in-the-microwave\/","title":{"rendered":"How to temper chocolate in the microwave"},"content":{"rendered":"
\n\"tempered<\/span><\/p>\n

Why Temper Chocolate<\/h2>\n

Have you ever melted chocolate to make decorations only to find once it sets it is soft, dull and bends over when it is not in the fridge? \u00a0That is because it is not tempered.<\/p>\n

\"why

LEFT-not tempered, RIGHT – tempered After five minutes out of the fridge<\/p><\/div>\n

Chocolate manufacturers use equipment to precisely control the temperature of the chocolate during processing to cause the fat molecules in the cocoa butter to align neatly and tightly together. \u00a0This is called tempered chocolate. \u00a0It is firm at room temperature and has a crisp snap when you break it. \u00a0When at home and you heat the chocolate to melt it, you undo that process and so it is no longer in temper.<\/p>\n

How to temper chocolate in the microwave<\/h2>\n

If you want tempered chocolate then the easiest thing to do at home is to simply keep the chocolate in temper, see the video below for details on how to do that.
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