Please consider registering
guest

Log In Register

Register | Lost password?
Advanced Search

— Forum Scope —

  

— Match —

   

— Forum Options —

   

Minimum search word length is 4 characters - maximum search word length is 84 characters

Topic RSS
Which chocolates are tempered?
December 21, 2004
6:28 pm
Gunnaknow
Member
Forum Posts: 29
Member Since:
December 14, 2004
Offline

Are all the high quality chocolate bars tempered? Like Valrhona, Cluizel etc? I think they are because they are all shiny, brittle and smooth melting. What about the bulk couvertures like Valrhona and Callebaut etc? Martin has said in his review for Guanaja that it looks really good in block form. If it is shiny and smooth then those are characteristics of tempering are they not?

When I buy bulk couverture, I would like it to be tempered but don't want to have an extremely low number of quality couvertures to choose from. If it doesn't state that it is tempered does that mean that it won't be? The Valrhona bulk couvertures do not come with the word tempered in their discription on the sites that I have looked at. Any advice please?

I also have some chocolate dipping to do soon, using the Valrhona and Cluizel bars that I have bought. Are they tempered?

-Zero is where truth begins. Didn't you know? You can't say it wasn't obvious.-

December 22, 2004
1:38 pm
Hans-Peter Rot
USA
Member
Forum Posts: 1462
Member Since:
August 1, 2006
Offline

When you temper chocolate, you're restablizing the cocoa butter crystals so that they form uniformly and produce that glossy sheen. So, yes, bulk and bar chocolate is already tempered. Also, whenever you melt chocolate for any reason and wish to return it to its former days of glossy sheen, then you must re-temper it because you have disturbed the cocoa butter crystals and must return the crystals to their former allignment. This is true of every chocolate.

December 22, 2004
1:58 pm
Gunnaknow
Member
Forum Posts: 29
Member Since:
December 14, 2004
Offline

Monty, Why is it that there are directions for tempering with tempered chocolate and seperate directions for untempered chocolate? I know why the two aproaches are different but what is this untempered chocolate they speak of? Who produces this untempered chocolate and how can I know that I have avoided buying it?

I understand about the cocoa butter crystals needing to be a uniform collection of the beta type. I just don't know what this untempered chocolate is that they speak of and who is selling it. Maybe they just mean chocolate made from scratch, using raw materials, by independant small businesses. Or maybe they mean cocoa cake, or cocoa mass (liquor).

-Zero is where truth begins. Didn't you know? You can't say it wasn't obvious.-

Which chocolates are tempered? | General Discussions | Forum