Seventy% - Topic: Tempering v crystallising http://www.seventypercent.com/forum/techniques/tempering-v-crystallising/ Simple:Press Version 4.5.0 andy abramowich on Tempering v crystallising http://www.seventypercent.com/forum/techniques/tempering-v-crystallising/#p9625 Techniques http://www.seventypercent.com/forum/techniques/tempering-v-crystallising/#p9625 Hi all!
I think the thing about the word tempering is that it relates to much to the temperature of the gig.The couvrture can be the perfect temp but not have the right amount of those little beta crystals that are so desired.I very rarely use a thermometer for chocolate work,its still doesnt tell if its at a usable state or not.Maybe its a more modern word?I still wouldnt use slightly warm couverture for truffles for a thinner coat!For a thinner coat i would give them a hand coat.Cheers all.

]]> Thu, 22 Feb 2007 07:49:07 +0000 Sebastian on Tempering v crystallising http://www.seventypercent.com/forum/techniques/tempering-v-crystallising/#p9624 Techniques http://www.seventypercent.com/forum/techniques/tempering-v-crystallising/#p9624 Perhaps i did a poor job of explaining that temper isn't a 'yes' or 'no' state - it's a continuuim, essentially having degrees of temper, if you will. Most people think of it as either being you're in temper or out of temper, when nothing could be farther from the truth. If you'd like for me to attempt to clarify anything, I'm happy to try to do so.

]]> Tue, 20 Feb 2007 16:26:06 +0000 antonm on Tempering v crystallising http://www.seventypercent.com/forum/techniques/tempering-v-crystallising/#p9623 Techniques http://www.seventypercent.com/forum/techniques/tempering-v-crystallising/#p9623

quote:

Originally posted by gap

Hi All,

thanks for all the responses and I think I follow. Once again, I think it is different terminology from different parts. I have used the terms over- and under-tempered before (I live in Australia).

antonm - I don't think referring to other member's comments as "blah-blah" furthers understanding or discussions.

you are of course correct.My apologies.

]]> Tue, 20 Feb 2007 12:17:41 +0000 gap on Tempering v crystallising http://www.seventypercent.com/forum/techniques/tempering-v-crystallising/#p9622 Techniques http://www.seventypercent.com/forum/techniques/tempering-v-crystallising/#p9622 Hi All,

thanks for all the responses and I think I follow. Once again, I think it is different terminology from different parts. I have used the terms over- and under-tempered before (I live in Australia).

antonm - I don't think referring to other member's comments as "blah-blah" furthers understanding or discussions.

]]> Sun, 18 Feb 2007 23:44:42 +0000 antonm on Tempering v crystallising http://www.seventypercent.com/forum/techniques/tempering-v-crystallising/#p9621 Techniques http://www.seventypercent.com/forum/techniques/tempering-v-crystallising/#p9621

quote:

Originally posted by Sebastian

it's all semantics. what you're talking about confiseur is called a state of 'over temper'. Temper is not a destination, but a range, and in that range you can have under temper, perfect temper, as well as over temper. if you have the right type of crystals being formed, but too many of them, you get a product that has a much higher viscosity as well as some different cooling properties - is it in temper? well, it's over tempered...

Confiseurs reply I can understand but this is just blah-blah.

]]> Fri, 16 Feb 2007 09:27:44 +0000 Sebastian on Tempering v crystallising http://www.seventypercent.com/forum/techniques/tempering-v-crystallising/#p9620 Techniques http://www.seventypercent.com/forum/techniques/tempering-v-crystallising/#p9620 it's all semantics. what you're talking about confiseur is called a state of 'over temper'. Temper is not a destination, but a range, and in that range you can have under temper, perfect temper, as well as over temper. if you have the right type of crystals being formed, but too many of them, you get a product that has a much higher viscosity as well as some different cooling properties - is it in temper? well, it's over tempered...

]]> Thu, 15 Feb 2007 23:53:14 +0000 confiseur on Tempering v crystallising http://www.seventypercent.com/forum/techniques/tempering-v-crystallising/#p9619 Techniques http://www.seventypercent.com/forum/techniques/tempering-v-crystallising/#p9619

quote:

Originally posted by Sebastian

it's one and the same. tempering is the process of creating the right number of the right type of crystals at the right temperature.

...this is most definately not one and the the same...or at least the definition as used in CH is different...I realise this is mostly US dominated forum so perhaps the terms are different over there so apologies for any confusion....

over tempered is a chocolate warmed past the temper stage to ca.33-36c...this gives a liquid chocolate ideal for thinly coating shells which are then rolled in icing sugar....

over chrystallised is a chocolate which is tempered but has cooled to ca. 27-29c.....this gives a thicker chocolate which is ideal for coating shells which are to have the 'spiky' finish typical of swiss truffles....

]]> Thu, 15 Feb 2007 11:45:49 +0000 gap on Tempering v crystallising http://www.seventypercent.com/forum/techniques/tempering-v-crystallising/#p9618 Techniques http://www.seventypercent.com/forum/techniques/tempering-v-crystallising/#p9618 OK, thanks Sebastian

]]> Thu, 15 Feb 2007 10:33:47 +0000 Sebastian on Tempering v crystallising http://www.seventypercent.com/forum/techniques/tempering-v-crystallising/#p9617 Techniques http://www.seventypercent.com/forum/techniques/tempering-v-crystallising/#p9617 it's one and the same. tempering is the process of creating the right number of the right type of crystals at the right temperature.

]]> Thu, 15 Feb 2007 00:55:23 +0000 gap on Tempering v crystallising http://www.seventypercent.com/forum/techniques/tempering-v-crystallising/#p1097 Techniques http://www.seventypercent.com/forum/techniques/tempering-v-crystallising/#p1097 Hi,

confiseur said in a previous post about icing sugar:

"..not over chrystalised...overtempered...use at ca.33-35c.... this gives a very thin coating which is all you need when you roll into icing sugar.."

In the past, I have heard chocolatiers use the terms "properly crystallised" and "properly tempered" and assumed it meant the same thing. What is the difference between crystallising and tempering chocolate?

]]> Tue, 13 Feb 2007 23:46:27 +0000