Шоколадный закалочный гид

Руководство по закалке шоколада

Chocolate Tempering Guide

Temperature curves and methods for perfectly tempered chocolate every time.

Chocolate Weight

Unit

Seed Chocolate Needed

66.7 g

(approximately 1/3 of total weight)

Temperature Curve

1Melt

115–120°F

46–49°C

Gently melt 2/3 of chocolate over double boiler, stirring constantly

2Cool

80–82°F

27–28°C

Remove from heat. Stir in remaining 1/3 chopped chocolate (seed method) to bring temperature down

3Reheat

88–90°F

31–32°C

Briefly return to low heat until working temperature is reached. Test by dipping a knife tip

Recommended Methods

•Seed method (recommended)
•Tabling / marble method
•Microwave method (25% power, 15 sec intervals)

Tempering Test

Dip a small piece of parchment or a knife tip into the chocolate. Properly tempered chocolate will set at room temperature (68-72°F) within 3-5 minutes with a glossy, streak-free finish. If it streaks or takes too long, re-temper.

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