Brod & Taylor FP-101 Manual De Instrucciones página 93

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Tempering Chocolate
Tempering allows the right crystal structure to form from the cocoa butter
in chocolate, making the texture smooth, shiny and crisp. All chocolate
is tempered when you buy it and that is why it is shiny and snaps when
broken. Melting chocolate causes it to go "out of temper", so you must
temper to restore the shine and snap.
*All surfaces in contact with the chocolate should be completely clean and dry.
Think about the temperature and humidity of any surfaces your chocolate will come
in contact with. For example, a very cold spoon could develop condensation when
moved to a warm area. The resulting moisture will likely cause your chocolate to
seize becoming lumpy and undesirable.
Yield: Equals amount selected per recipe.
Equipment: Brod and Taylor Folding Proofer, thermometer, bowls, spoons or
utensils, all clean and dry.
Step One: Melt the Chocolate. Set up the Proofer with wire rack in
place and the thermostat at 115F / 46C. The water tray may be placed
underneath the rack, but make sure it is completely dry. The entire
Proofer should be dry to prevent the chocolate from seizing.
Place about ¾ of the chocolate in a heat-proof bowl, setting aside the
other ¼ to use as "seed" chocolate.
Your chocolate can be white, milk or dark, but it should be real chocolate
containing cocoa butter, not palm oil or other non-chocolate fats
(candy melts or some brands of white chocolate should not be used for
tempering). It is not necessary to chop the chocolate, but smaller pieces
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