Baking Basics Ep. 12: Chocolate Tempering 🍫 Did you know? Tempered chocolate is set firm, shiny, and snaps when broken into. While untempered chocolate can look dull, streaky, and melt at the touch. The easiest way to temper: The Seed Method 🌱 1️⃣ Gently melt most of your couverture chocolate over a double boiler, stirring until nearly smooth.�2️⃣ Remove from heat, then add your unmelted chocolate ‘seed’ and stir until cooled:� 🤍 White chocolate: ~88–89°F (31–32°C)� 🤎 Milk chocolate: ~86°F (
Baking Basics Ep. 12: Chocolate Tempering 🍫 Did you know? Tempe…
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Tempering Chocolate - sounds like a beautiful process, right?🍫 In theory - yes. In practice, not always that smooth. Tempering gives chocolate its beautiful shine and satisfying snap. It’s all about controlling the crystallization of cocoa butter - creating a stable structure that keeps chocolate glossy and crisp even at room temperature. Without tempering, chocolate turns dull, soft, or gets those white streaks called fat bloom. Common mistakes to watch out for 1️⃣ Overheating - destroys the s
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