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Cooking with Chocolate

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Chocolate FAQ - FAQ
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Sunday, 14 December 2008 18:57

What is couverture? 
Couverture is a special kind of chocolate that has more cocoa butter than regular chocolate, anywhere from 33% to 38% for a really good brand. This type of chocolate is used as a coating for things like truffles ("couverture" is French for "covering") There are two ways of coating candies, either by hand dipping into melted chocolate or enrobing, gently pouring chocolate over the treat.

What is the best way to melt chocolate? 

What does it mean to temper chocolate? 

How is chocolate tempered? 

Tempering by seeding? 
Tempering can also be accomplished by adding stable chocolate crystals to the melted chocolate. Some manufacturers make chocolate for the trade in convenient small, round pieces for this process. The pieces are known as calets or pistoles. The quantity of pieces to be added depends on the temperature of the melted chocolate and on the temperature of the pieces. Generally, use the pieces at room temperature.

Tempering by machine? 
The melted chocolate at a temperature of approximately 104°F (40°C) is poured into the machine which then takes care of the rest of the correct tempering process.

How is tempering checked? 
A simple method of checking tempering is by applying a small quantity of chocolate the point of a knife. If the chocolate has been correctly tempered it will harden evenly and show a good gloss within five minutes.


Why does the chocolate sometimes get a white layer on top? 

Why does the chocolate have a rough texture on top? 
When the chocolate is taken out of the refrigerator and condensation collects, a rough irregular texture forms on top of the chocolate. This is called Sugarbloom. The condensation moisture dissolves the sugar in the chocolate. When the water evaporates, the sugar recrystallizes into rough, irregular crystals on the surface. This gives the chocolate an unpleasant look. Sugarbloom can be avoided by preventing temperature shocks. When chocolate comes out of a cold room, it should be stored in a warm area and allowed to come to that temperature before opening the package.

What are the ideal temperatures for working with chocolate? 

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Last Updated ( Sunday, 14 December 2008 19:35 )

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