TEMPER

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Euphoria Chocolate Company - Chocolate recipes and tempering.

  • Chocolate tempering is not easy to learn, and can be sometimes frustrating.
  • . So, if you want to melt and resolidify chocolate for molding and dipping, you'll have to learn chocolate tempering.
  • . You may replace the water in the pot with 90° water for holding the chocolate's temperature while you are working with it.
  • . You can warm the chocolate again while using it, but not over 90-91°, or you'll have to temper it again.
  • . A few other tips: Streaks, spots, or chocolate that crumbles or turns white will indicate that you have not adequately tempered your chocolate.
  • . If you mold chocolate and it is not in proper temper, or if you have leftovers, you can remelt it and start over.



    FABULOUS FOODS - ALL ABOUT CHOCOLATE - HOW TO COOK, STORE AND BUY IT
  • . Chocolate is unique among vegetables in that its fat (cocoa butter) is solid at room temperature.
  • . Since this fat melts at mouth temperature, chocolate is an excellent flavor conductor.
  • . How To Melt/Temper Chocolate Care must be taken when melting chocolate or you can easily end up with a grainy mess.
  • . The most important thing to remember is that chocolate melts better and faster at lower temperatures.
  • . Place grated chocolate in a metal bowl and place it in an oven set at 110° F (if your oven doesn't go that low, use the lowest temperature and keep the door ajar).
  • . for chef Jacques Torres' (of Le Cirque 2000 fame) method of tempering chocolate.



    Chocolate Temper Meters from TRICOR Systems Inc.
  • . The user fills a sample cup with chocolate, places it in the unit, and has printed & displayed temper results within minutes.
  • . Monitoring chocolate temper using a temper meter ensures the chocolate’s stability, best flow properties, rapid set, high gloss, mold release, and bloom resistance.
  • . Use of the 225 allows corrective action to be taken before temper becomes unacceptable and reduces production yield and shelf life.
  • . The 225 incorporates features field proven in TRICOR’s temper meters since 1981, the year TRICOR introduced the first temper meter utilizing a thermoelectric cooler.
  • . The specially designed thermoelectric cooling system, in conjunction with a design that maintains constant sample size, probe depth and probe insertion temperature, eliminates sources of measurement error associated with other types of temper measurement instrumentation.
  • . Upon completion of a temper test, the display provides numeric values indicating the status of chocolate temper.



    TRICOR Systems Inc. - Product Announcements | Product News
  • . - Product Announcements Product Announcements TRICOR’s Model 225 Chocolate Temper Meter offers accuracy and repeatability for the measurement of chocolate temper in a single, compact, low-cost, no-mess, easy to operate unit.

    • info: TEMPER


    Photo by www.newcastlevipers.com


    Euphoria Chocolate Company - Chocolate recipes and tempering.
  • Chocolate tempering is not easy to learn, and can be sometimes frustrating.
  • . So, if you want to melt and resolidify chocolate for molding and dipping, you'll have to learn chocolate tempering.
  • . You may replace the water in the pot with 90° water for holding the chocolate's temperature while you are working with it.
  • . You can warm the chocolate again while using it, but not over 90-91°, or you'll have to temper it again.
  • . A few other tips: Streaks, spots, or chocolate that crumbles or turns white will indicate that you have not adequately tempered your chocolate.
  • . If you mold chocolate and it is not in proper temper, or if you have leftovers, you can remelt it and start over.


    Allrecipes | Advice | Taking the plunge with chocolate!
  • . Since the melting point of cocoa butter is just below your body temperature, this chocolate will literally melt in your mouth.
  • . Tempering If you want to work with chocolate other than compound chocolate, either for dipping, molding, or piping, it must first be tempered.
  • . Tempering is tricky business.
  • . If the crystals are incorrectly aligned, your chocolate will be dull and streaky, or it will not harden at room temperature.
  • . To correctly align the cocoa butter crystals, you need to slowly disintegrate them by bringing the chocolate up to a temperature of 118 degrees F (48 degrees C), re-form them by bringing the chocolate back down to 80 degrees F (27 degrees C) by stirring and adding small shavings of unmelted chocolate, and finally, re-dissolve any of the bad kind of crystals by bringing the chocolate back up to a temperature of 91 degrees F (33 degrees C).
  • . Try this at home! The two best ways to temper chocolate at home are in a double boiler or in the microwave.


    Chocolate and Truffle Gifts from Godiva: Chocolatier Chocolate Baking Tips
  • . Using a microwave oven in combination with the time-honored professional method of tempering chocolate on a smooth, hard work surface (preferably marble) is quickly done in 10 to 30 minutes, depending on the amount of chocolate being tempered.
  • . Temper chocolate in a clean, dry microwave-safe glass bowl.
  • . Use an accurate easy-to-read thermometer when tempering or making hand-made chocolates.
  • . Do not use a candy (deep fat frying) thermometer because the temperature gauge does not register low enough.
  • . For an accurate temperature reading, the thermometer must be immersed in at least 2 inches of melted chocolate.
  • . The temperature of the chocolate will continue to rise even after it has been removed from the microwave.
  • . Once the chocolate has been tempered, set the bowl on a heating pad (such as the type used for backaches).
  • . This is a simple and nearly foolproof way to maintain the temperature of the tempered chocolate.
  • . As you work, stir the chocolate frequently and turn the control dial on and off to control the temperature of the chocolate.


    Temper Chocolates Perfume at Luckyscent - Temper Chocolates Temperare 01 Temper Chocolates Temperare 02 Temper Chocolates Temperare 03
  • | Temper Chocolates Take a Boston-based fine chocolatier and combine it with a San Francisco scent maven and what do you get? Olfactory brilliance! Temper Chocolates has traveled the globe to bring the world’s best chocolate to the mouths of eager Bean town residents, and quickly earned the name for itself as a Mecca for chocolate connoisseurs.
  • . Enamored with all things chocolate, Temper sought out renowned perfumer Yosh Han to create its own line of customized perfumes.

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    Photo by www.temper-bmc.com


    Cooking : Culinary Q&A : Tempered chocolate : Food Network
  • • • • • • • • • In Our Store $49.95 > >   Q: What is tempered chocolate and how do you make it? A: Tempered chocolate is chocolate that has been melted and then stirred or "tempered" on a marble slab until it reaches a relatively cool temperature (86 to 88 degrees F for semi-sweet chocolate).
  • . Tempered chocolate has snap and shine, which most fresh-dipped candies have.
  • . If for some reason the chocolate has been slightly melted or has come into contact with water, it loses its temper and forms "blooms" or lighter-colored stripes in it.
  • . If it burns, it can't be tempered.
  • . But the trickiest part of tempering chocolate is maintaining it at the correct temperature for long enough to dip or form it into a desired shape.


    FABULOUS FOODS - ALL ABOUT CHOCOLATE - HOW TO COOK, STORE AND BUY IT
  • . Chocolate is unique among vegetables in that its fat (cocoa butter) is solid at room temperature.
  • . Since this fat melts at mouth temperature, chocolate is an excellent flavor conductor.
  • . How To Melt/Temper Chocolate Care must be taken when melting chocolate or you can easily end up with a grainy mess.
  • . The most important thing to remember is that chocolate melts better and faster at lower temperatures.
  • . Place grated chocolate in a metal bowl and place it in an oven set at 110° F (if your oven doesn't go that low, use the lowest temperature and keep the door ajar).
  • . for chef Jacques Torres' (of Le Cirque 2000 fame) method of tempering chocolate.


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  • . 1650 Todd Farm Drive Elgin, IL 60123 United States Phone: 847 742 5542 Fax: 847 742 5574 Description: TRICOR’s exhibit will display the Model 505A and NEW Model 225 Chocolate Temper Meters.
  • . Additional demonstrations will include TMDAS (Temper Meter Data Acquisition Software) which allows users to view, print, graph and save test data from TRICOR chocolate temper meters to database files.
  • . New Products: TRICOR’s exhibit will display the New Model 225 Portable Chocolate Temper Meters loaded with new features and options.


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  • . Louis MO 63105 USA 314-862-8000 Fax: 314-862-8858 - Manufacturers of chocolate forming and enrobing lines and machines, foil wrapping machines, temperers, pumps and more.
  • . Cary NC 27511 USA 919-460-1766 Fax: 919-460-6119 - Chocolate tempering machine.
  • . No.24, Lane 514 Mei-Ting Street Taichung Taiwan, R.O.C 886-4-2035335 Fax: 886-4-2921076 - We manufacture and market commercial chocolate tempering machines.
  • . Holly NJ 08060 USA 609-702-9650 Fax: 609-702-9754 - Machinery for chocolate moulding, foil wrapping and tempering, industrial washing, sugar dissolving oil, one shot depositing and spinning, infeeding and product handeling.
  • . (VFFS) 1321 Valwood Parkway, Suite 440 Carrollton TX 75006 USA 972-406-8282 Fax: 972-406-8828 - Designer and manufacturer of stock and custom test instrumentation, electronic equipment, software and contract manufacture including chocolate temper meters.

    • TEMPER ?



    Chocolate Temper Meters from TRICOR Systems Inc.

  • . The user fills a sample cup with chocolate, places it in the unit, and has printed & displayed temper results within minutes.
  • . Monitoring chocolate temper using a temper meter ensures the chocolate’s stability, best flow properties, rapid set, high gloss, mold release, and bloom resistance.
  • . Use of the 225 allows corrective action to be taken before temper becomes unacceptable and reduces production yield and shelf life.
  • . The 225 incorporates features field proven in TRICOR’s temper meters since 1981, the year TRICOR introduced the first temper meter utilizing a thermoelectric cooler.
  • . The specially designed thermoelectric cooling system, in conjunction with a design that maintains constant sample size, probe depth and probe insertion temperature, eliminates sources of measurement error associated with other types of temper measurement instrumentation.
  • . Upon completion of a temper test, the display provides numeric values indicating the status of chocolate temper.


    How to Temper Chocolate
  • EXPERIMENTS IN TEMPERING CHOCOLATE What tempering is and comparisons of different techniques to see which work best at home.
  • . Tempering chocolate is a process of using mechanical manipulation and temperature control to force chocolate into one particular crystalline form so that when molded it forms a stable solid with a smooth, shiny surface.
  • . Failure to properly temper chocolate can result in dull-looking pieces with poor texture.
  • . While tempering formulas abound, I haven't found a source of information that compares the different techniques.
  • . For those of you with a scientific inclination, here's a table comparing their melting temperatures for milk chocolate (note: semisweet and dark chocolates have slightly higher melting points): Temperature (F.) Above 125 - getting into the danger zone for burning the chocolate .
  • . If you cool the chocolate too fast at too low a temperature you get many different sized and shaped chairs jumbled together in a haphazard pile.


    Automatic Temper Meter Model 505A
  • > > Automatic Temper Meter Model 505A The model 505A is the next generation of TRICOR's award winning, world-renowned Model 501 automatic temper meter.
  • . The 505A incorporates those features field proven for over 15 years in TRICOR temper meters.
  • . It also offers many improvements, including advanced electronics, increased operating temperature and temperature measurement ranges, as well as user-selectable and programmable functions.
  • . The 505A provides the most convenient and accurate method available for determining the temper of chocolate.
  • . Its use allows corrective action to be taken before temper becomes unacceptable and affects production yield.
  • . FEATURES Most convenient way to determine chocolate temper Fast, repeatable, accurate Ensures product quality Clean, no-mess operation Step-by-step operator prompts Stores and transfers test data Graphically displays test results, temper curves, and statistics The key to accurate temper measurement is stringent control of those conditions that affect the measurement.


    TRICOR Systems Inc. - Product Announcements | Product News
  • . - Product Announcements Product Announcements TRICOR’s Model 225 Chocolate Temper Meter offers accuracy and repeatability for the measurement of chocolate temper in a single, compact, low-cost, no-mess, easy to operate unit.


    Diana's Desserts - Baking Tips - Chocolate Sweets
  • . Tempering Chocolate What Does Tempering Chocolate Mean? TEMPERING is a method of heating and cooling chocolate for coating or dipping with chocolate.
  • . Proper tempering results in chocolate that has a smooth and glossy finish.
  • . The tempered chocolate will have a crisp snap and won't melt on your fingers as easily as improperly tempered chocolate.
  • . Properly tempered chocolate is also great for molding candies because the candies will release out of the molds more easily and still retain a glossy finish.
  • . Tempering Methods Tempering can be accomplished by several different methods, including the following simple methods: Method 1 Grate or chop the desired amount of chocolate.
  • . Tips for Tempering Chocolate * Do not heat above 130°F since chocolate, especially milk chocolate, is very sensitive to heat and will scorch or seize easily.
  • . More Tips on Melting and Tempering Chocolate 1.
  • . The best temperature for storing chocolate is 54 to 68° F.
  • . Melt chocolate at temperatures between 104-115° (40-45 C).


    Allrecipes | Advice | Taking the plunge with chocolate!
  • . Since the melting point of cocoa butter is just below your body temperature, this chocolate will literally melt in your mouth.
  • . Tempering If you want to work with chocolate other than compound chocolate, either for dipping, molding, or piping, it must first be tempered.
  • . Tempering is tricky business.
  • . If the crystals are incorrectly aligned, your chocolate will be dull and streaky, or it will not harden at room temperature.
  • . To correctly align the cocoa butter crystals, you need to slowly disintegrate them by bringing the chocolate up to a temperature of 118 degrees F (48 degrees C), re-form them by bringing the chocolate back down to 80 degrees F (27 degrees C) by stirring and adding small shavings of unmelted chocolate, and finally, re-dissolve any of the bad kind of crystals by bringing the chocolate back up to a temperature of 91 degrees F (33 degrees C).
  • . Try this at home! The two best ways to temper chocolate at home are in a double boiler or in the microwave.

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