{"id":7192,"date":"2015-03-06T18:41:52","date_gmt":"2015-03-06T08:41:52","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=7192"},"modified":"2019-03-17T19:47:25","modified_gmt":"2019-03-17T08:47:25","slug":"temper-chocolate","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/temper-chocolate\/","title":{"rendered":"Chocolate Secrets Revealed"},"content":{"rendered":"<div class=\"comment-rating-field-pro-plugin\"><div class=\"rating-container crfp-group-1\"><span class=\"label\"><a href=\"https:\/\/www.howtocookthat.net\/public_html\/temper-chocolate\/#comments\">Rate it  <\/a><\/span>\n\t\t\t       \t\t<span class=\"rating-always-on\">\n\t\t\t\t\t\t\t<span class=\"crfp-rating crfp-rating-4-5\" style=\"width:72px\"><a href=\"#comments\">4.5<\/a>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t<\/div><\/div>\n<div align=\"center\">\n<img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1202 aligncenter\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2015\/03\/IMG_6283_3-550x413.jpg\" alt=\"how to temper chocolate decorations\" width=\"550\" height=\"413\" \/><\/p>\n<p style=\"text-align: center;\">Everyday on How To Cook That there are hundreds of comments, requests and questions. Lately there has been a groundswell of questions all about chocolate. What chocolate should I use? How do I temper it? Can I temper in a double boiler? What is tempered chocolate? This video reveals the answer to all of your chocolate questions so you can make <a title=\"10 More Chocolates Truffle Recipes\" href=\"https:\/\/www.howtocookthat.net\/public_html\/chocolate-truffles-recipe-2\/\">beautiful truffles<\/a>, <a title=\"Giant Ferrero Rocher Recipe\" href=\"https:\/\/www.howtocookthat.net\/public_html\/giant-ferrero-rocher-recipe\/\">giant chocolate bars<\/a> and <a title=\"Chocolate Decorations For Cakes\" href=\"https:\/\/www.howtocookthat.net\/public_html\/chocolate-decorations-for-cakes\/\">chocolate decorations<\/a> at home.<\/p>\n<div class=\"videoWrapper\"><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/sGlMoNs4qlM?rel=0\" width=\"550\" height=\"309\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><strong>How I can find out if I have fake chocolate or real chocolate?<\/strong><br \/>\nIf it contains cocoa butter it is real chocolate<br \/>\nIf it contains vegetable fat then it is compound or fake chocolate.<\/p>\n<p style=\"text-align: center;\"><strong>Can you eat fake chocolate?<\/strong><br \/>\nYes you can \ud83d\ude00<\/p>\n<p style=\"text-align: center;\"><strong>If I have to temper chocolate is it real or fake?<\/strong><br \/>\nReal chocolate or chocolate that contains cocoa butter needs tempering. Fake or compound chocolate does not need tempering.<\/p>\n<p style=\"text-align: center;\"><strong>What is the difference between tempering and melting your chocolate?<\/strong><br \/>\nIf you just melt it and then leave it at room temperature it doesn&#8217;t set (see the video for an explanation and footage of the difference)<br \/>\nTempering allows it to set at room temperature and gives it a good shine and snap.<\/p>\n<h3><a href=\"https:\/\/www.howtocookthat.net\/public_html\/chocolate-truffles-recipe-2\/\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-6781\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2014\/11\/chocolate-truffles-best-550x335.jpg\" alt=\"chocolate truffles video recipe\" width=\"550\" height=\"335\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/11\/chocolate-truffles-best-550x335.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/11\/chocolate-truffles-best-300x182.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/11\/chocolate-truffles-best-60x36.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/11\/chocolate-truffles-best-400x244.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/11\/chocolate-truffles-best.jpg 1280w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/a><\/h3>\n<h3 style=\"text-align: center;\"><strong>Tempering in the microwave<\/strong><\/h3>\n<p style=\"text-align: center;\">One cheats way is just to keep it in temper. Finely grate chocolate put it into a microwave safe plastic bowl, and microwave on high heat for 20 seconds then stir, 10 seconds and stir, 10 seconds, 10 seconds stir. \u00a0See video for explanation of how this works.<\/p>\n<p style=\"text-align: center;\"><strong>How do you know if you&#8217;ve overheated it? Is there a certain temperature it could not go past?<\/strong><br \/>\nThat&#8217;s correct you need to keep it under\u00a0a certain\u00a0temperature, after that it will melt the cocoa butter completely. The temperature is different for milk, dark and white see the video for more information.<\/p>\n<p style=\"text-align: center;\"><strong>Instead of grating the chocolate could I use powdered chocolate? Like ovaltine or nesquick?\u00a0<strong>Can I use <\/strong>nutella? hersheys syrup?<\/strong><br \/>\nThese are chocolate flavoured, but they are not chocolate. You can&#8217;t use them to make chocolate decorations.<\/p>\n<p style=\"text-align: center;\"><strong>What if you don&#8217;t have a microwave, can you use a double boiler?<\/strong><br \/>\nYou can&#8217;t use a double boiler to keep it in temper because it makes that chocolate too hot and melts all the cocoa butter particles. But you can use\u00a0one of the methods below to temper it instead.<\/p>\n<h3 style=\"text-align: center;\"><a href=\"https:\/\/www.howtocookthat.net\/public_html\/chocolate-birds-nest\/\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-4581\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2014\/05\/IMG_1337-550x412.jpg\" alt=\"chocolate birds nest\" width=\"550\" height=\"412\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/05\/IMG_1337-550x412.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/05\/IMG_1337-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/05\/IMG_1337-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/05\/IMG_1337-400x300.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/05\/IMG_1337-800x600.jpg 800w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/05\/IMG_1337-1200x900-cropped.jpg 1200w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/a><\/h3>\n<h3 style=\"text-align: center;\"><strong>Tempering chocolate using freeze dried cocoa powder<\/strong><\/h3>\n<p style=\"text-align: center;\">See the video at the top of this post for a demonstration<br \/>\nCompletely melt your chocolate either in the microwave or over a double boiler.<br \/>\nThen cool it until it comes down to about 97F (36.11 degrees Celsius), this took about 10 minutes. Use a candy thermometer to check the temperature.<\/p>\n<p style=\"text-align: center;\">Add in a teaspoon of the freeze dried cocoa butter per 200g (7.05 ounces) of chocolate and stir it though. \u00a0You can purchase<a href=\"http:\/\/www.amazon.com\/gp\/product\/B00JQF5INO\/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B00JQF5INO&amp;linkCode=as2&amp;tag=howtocookthat-20&amp;linkId=AANSFE6M3OGM73YG\" target=\"_blank\"> freeze dried cocoa powder here<\/a>, it is not cheap but you don&#8217;t need much.<\/p>\n<p style=\"text-align: center;\">If you add it when the chocolate is too hot you will completely melt the cocoa butter particles so it won&#8217;t help temper it at all. If you add it when it is too cold the freeze dried cocoa butter won&#8217;t mix in and you&#8217;ll get little white dots on your chocolates.<\/p>\n<h3 style=\"text-align: center;\"><a href=\"https:\/\/www.howtocookthat.net\/public_html\/make-chocolate-scrabble\/\"><img loading=\"lazy\" decoding=\"async\" class=\" size-large wp-image-4272\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2014\/01\/IMG_9601-550x412.jpg\" alt=\"chocolate scrabble how to cook that ann reardon\" width=\"550\" height=\"412\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/IMG_9601-550x412.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/IMG_9601-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/IMG_9601-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/IMG_9601-400x300.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/01\/IMG_9601-1200x900-cropped.jpg 1200w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/a><\/h3>\n<h3 style=\"text-align: center;\"><strong>Tempering chocolate using the\u00a0tabling method<\/strong><\/h3>\n<p style=\"text-align: center;\">See the video at the top of this post for a demonstration<\/p>\n<p style=\"text-align: center;\">Completely melt your chocolate. \u00a0Tip out 2\/3 of your chocolate onto a cool surface, stone or marble are best (melamine will not work as it is not cool enough).<br \/>\nSpread out the chocolate to cool it down and then bring it back into the middle\u00a0keep doing this\u00a0until you get\u00a0ribbons on top.\u00a0 Scrape it into the bowl with the rest of the chocolate stir through.<\/p>\n<h3 style=\"text-align: center;\"><a href=\"https:\/\/www.howtocookthat.net\/public_html\/chocolate-peanut-dessert-recipe\/\"><img loading=\"lazy\" decoding=\"async\" class=\" size-large wp-image-6650\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2014\/10\/Screen-Shot-2014-10-01-at-8.17.51-PM-550x307.png\" alt=\"chocolate peanut dessert recipe reardon\" width=\"550\" height=\"307\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/10\/Screen-Shot-2014-10-01-at-8.17.51-PM-550x307.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/10\/Screen-Shot-2014-10-01-at-8.17.51-PM-300x167.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/10\/Screen-Shot-2014-10-01-at-8.17.51-PM-60x33.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/10\/Screen-Shot-2014-10-01-at-8.17.51-PM-800x448.png 800w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/10\/Screen-Shot-2014-10-01-at-8.17.51-PM-400x224.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/10\/Screen-Shot-2014-10-01-at-8.17.51-PM.png 1863w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/a><\/h3>\n<h3 style=\"text-align: center;\"><strong>Tempering chocolate using block seeding<\/strong><\/h3>\n<p style=\"text-align: center;\">See the video at the top of this post for demonstration<\/p>\n<p style=\"text-align: center;\">Melt your chocolate, cool to\u00a097F (36.11 degrees Celsius) then add in a chunk of tempered chocolate. Keep stirring it around with the chunk in it until it comes down to about around 91F (32.78 degrees Celsius) then take out the chunk and you&#8217;re good to go.<\/p>\n<h3 style=\"text-align: center;\"><strong>Do we need to temper compound chocolate?<\/strong><\/h3>\n<p style=\"text-align: center;\">No compound chocolate does not need tempering you can melt it in the microwave or double boiler, spread it out or mold it and it will set at room temperature and have a nice shine. It is very easy to use.<\/p>\n<p style=\"text-align: center;\"><strong>Can we just use compound or fake chocolate for everything?<\/strong><br \/>\nYes you can but it does not taste as good as real chocolate.<\/p>\n<h3 style=\"text-align: center;\"><strong>What can go wrong?<\/strong><\/h3>\n<p style=\"text-align: center;\"><strong>Seized chocolate<\/strong><br \/>\nIf you get water in your chocolate it will seize.\u00a0Your only hope is to add more liquid like cream or milk and stir it in then push it through a fine sieve to make a\u00a0ganache instead.<\/p>\n<p style=\"text-align: center;\"><strong>Burnt chocolate<\/strong><br \/>\nIf you don&#8217;t stir or overheat your chocolate it can burn. When it is starting to burn it will go into a thick crumbly paste &#8211; if you keep heating it will go black and start to smoke.<\/p>\n<p style=\"text-align: center;\">by Ann Reardon <a title=\"Welcome to How To Cook That\" href=\"https:\/\/www.howtocookthat.net\/public_html\/\" target=\"_blank\">How To Cook That<\/a><\/p>\n<\/p><\/div>\n<p><script type=\"application\/ld+json\">\n{\n  \"@context\": \"http:\/\/schema.org\/\", \n  \"@type\": \"Recipe\", \n  \"name\": \"How To Temper Chocolate\",\n  \"image\": \"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2015\/03\/IMG_6283_3-550x413.jpg\",\n  \"description\": \"Lately there has been a groundswell of questions all about chocolate. What chocolate should I use? How do I temper it? Can I temper in a double boiler? What is tempered chocolate? This video reveals the answer to all of your chocolate questions so you can make beautiful truffles, giant chocolate bars and chocolate decorations at home.\",\n  \"keywords\": \"how to temper chocolate, tempering chocolate at home, temper chocolate, what is tempered chocolate, why is my chocolate melting, chocolate decorations, ann reardon, how to cook that\",\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Ann Reardon\"\n  },\n  \"datePublished\": \"2015-03-06\",\n  \"prepTime\": \"PT15M\",\n  \"cookTime\": \"PT5M\", \n  \"totalTime\": \"PT20M\", \n  \"recipeCategory\": \"dessert, morning tea, afternoon tea, snack, party, birthday, chocolate\", \n  \"recipeCuisine\": \"Australian, American, French\", \n  \"recipeYield\": \"1\", \n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"servingSize\": \"100g (3.53 ounces)\",\n    \"calories\": \"535 cal (2238.44 kilojoules)\"\n  },\n  \"recipeIngredient\": [\n    \"300g (10.58 ounces) (10.58 ounces (299.94 grams)) Chocolate\",\n    \"freeze dried cocoa powder\"\n  ],\n  \"recipeInstructions\": {\n    \"@type\": \"HowToStep\",\n    \"text\": \"There are four different ways to temper chocolate demonstrated in this video.\"\n  },\n\"aggregateRating\": {\n    \"@type\": \"AggregateRating\",\n    \"ratingValue\": \"4.5\",\n    \"reviewCount\": \"34\"\n  },\n\"interactionStatistic\": {\n    \"@type\": \"InteractionCounter\",\n    \"interactionType\": \"http:\/\/schema.org\/CommentAction\",\n    \"userInteractionCount\": \"37071\"\n  },\n\"publisher\": {\n  \"@type\": \"Organization\",\n  \"name\": \"Reardon Media Pty Ltd\"\n  },\n\"dateModified\": \"2019-03-15\",\n  \"video\": {\n  \"@type\": \"VideoObject\",\n  \"name\": \"CHOCOLATE SECRETS  How To Cook That Ann Reardon Temper\",\n  \"description\": \"Chocolate Secrets, how to temper chocolate and create beautiful decorations. \",\n  \"thumbnailUrl\": \"https:\/\/i.ytimg.com\/vi\/sGlMoNs4qlM\/default.jpg\",\n  \"uploadDate\": \"2015-03-06T08:29:29.000Z\",\n  \"duration\": \"PT13M23S\",\n  \"embedUrl\": \"https:\/\/www.youtube.com\/embed\/sGlMoNs4qlM\",\n  \"interactionCount\": \"3431126\"\n}\n}\n<\/script><\/p>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/temper-chocolate\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/03\/IMG_6283_3-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"how to temper chocolate decorations\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/03\/IMG_6283_3-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/03\/IMG_6283_3-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/03\/IMG_6283_3-300x300.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/03\/IMG_6283_3-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"7198\" \/><\/a><p>Everyday on How To Cook That there are hundreds of comments, requests and questions. Lately there has been a groundswell of questions all about chocolate. What chocolate should I use? How do I temper it? Can I temper in a double boiler? What is tempered chocolate? This video reveals the answer to all of your chocolate questions so you can make beautiful truffles, giant chocolate bars and chocolate decorations at home. &nbsp; How I can<\/p>\n","protected":false},"author":1,"featured_media":7198,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,912],"tags":[31,2061,952,2058,2064,2060,2059,2057,2063,2062,2066,2065,1773,1468],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/7192"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=7192"}],"version-history":[{"count":31,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/7192\/revisions"}],"predecessor-version":[{"id":89850,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/7192\/revisions\/89850"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/7198"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=7192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=7192"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=7192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}