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Hi all! If anyone cananswer my previous inquiry I would really appreciate it. Now to annoy further:
I found a thread on egullet by which someone said that chocolate can be tempered by melting it in a melter such as those sold at moldart,simply by melting it to its working temperature and then by using a heat gun, raising the temp .5 until the correct viscocity is reached. For dark choc this can be done up to 34 C. Does anyone know of this method? Is it really so? Or where can I find more info?
There was also talk about using tempered choc to make ganache. Why and is it necessary?
I would appreciate any info!
September 30, 2004
Yes. It’s called controlled melting, and isn’t tempering at all. It works on the premise that your chocolate is already tempered, and you’re simply raising the temperature enough to liquefy it, but not high enough to destroy the temper.
Tempering chocolate for ganache has a history of advocates on both sides. Some say you must, some say you need not. I fall into the category of it doesn’t do anything for you. Lots of people disagree with me, and that’s fine if you believe it does something for you, by all means have at it..
March 2, 2007
I use a melter. Usually I don’t try to do a direct temper (another term for what’s being called controlled melting here). I just use the melter to melt the chocolate then use the seed method to temper it. It’s also great because it holds the chocolate at working temperature for me.
Someday maybe I’ll be successful enough to justify having a tempering machine…
October 20, 2005
September 30, 2004