巧克力诱惑指南
巧克力调味指南
Chocolate Tempering Guide
Temperature curves and methods for perfectly tempered chocolate every time.
Temperature Curve
Gently melt 2/3 of chocolate over double boiler, stirring constantly
Remove from heat. Stir in remaining 1/3 chopped chocolate (seed method) to bring temperature down
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)
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.
免费的在线巧克力调温指南，可在浏览器中立即运行。无需注册，没有限制——只需输入您的值即可获得结果。
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