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11:46 pm
February 13, 2007
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gap
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Melbourne, Australia
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posts 199
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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?
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12:55 am
February 15, 2007
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Sebastian
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posts 430
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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.
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10:33 am
February 15, 2007
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gap
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Melbourne, Australia
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posts 199
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11:45 am
February 15, 2007
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confiseur
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Switzerland
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posts 51
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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….
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11:53 pm
February 15, 2007
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Sebastian
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posts 430
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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…
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9:27 am
February 16, 2007
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antonm
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posts 15
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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.
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11:44 pm
February 18, 2007
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gap
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Melbourne, Australia
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posts 199
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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.
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12:17 pm
February 20, 2007
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antonm
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posts 15
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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.
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4:26 pm
February 20, 2007
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Sebastian
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posts 430
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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.
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7:49 am
February 22, 2007
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andy abramowich
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Australia
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posts 6
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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.
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