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Tempering v crystallising
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gap
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February 13, 2007 - 11:46 pm
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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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Sebastian
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February 15, 2007 - 12:55 am
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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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gap
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February 15, 2007 - 10:33 am
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OK, thanks Sebastian

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confiseur
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February 15, 2007 - 11:45 am
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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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Sebastian
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February 15, 2007 - 11:53 pm
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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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antonm
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February 16, 2007 - 9:27 am
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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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gap
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February 18, 2007 - 11:44 pm
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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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antonm
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February 20, 2007 - 12:17 pm
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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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Sebastian
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February 20, 2007 - 4:26 pm
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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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andy abramowich
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February 22, 2007 - 7:49 am
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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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RealRob
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October 3, 2017 - 11:53 am
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Working with the KREA Swiss chocMELTER (manual tempering unit) I give the following advice:

There are 2 different methods of using your chocMELTER to prepare chocolate, depending on whether you need to “manually temper” your chocolate (Cooling approach), or are instead using “pre-tempered” chocolate (Heating approach). These are outlined below.

A. MANUAL TEMPERING USING THE COOLING APPROACH
This approach, often called the “seeding method”, requires that chocolate to be heated to 45°C (113°F), after which small amounts of solid tempered chocolate pieces are added to the pool to promote the formation of the desired Beta V crystals.

The Seeding Process
According to experts such as the Barry Callebaut Academy™, the amount of Beta V crystal within the seed chocolate should not exceed more than 0.4 to 0.6% of the total pool. This can be achieved by adding a maximum of 10 - 15% of seed buttons, as described below. These seed buttons contain small levels of Beta V crystals, which multiply quite quickly and eventually
will crystallise (solidify) the complete liquid pool at which time you would need to go through the tempering process again.

1. Melt the chocolate buttons / pieces until they are completely liquid in form. An ideal melting temperature is recommended as 45°C (113°F), but should not be above 60°C (140°F).
2. Set the chocMELTER to a target of 45°C (113°F) and add about 10% of seed chocolate compared to the total liquid pool.
3. Set the chocMELTER to a target of 35°C (95°F) and allow it to fall. Stir continuously until the seed chocolate has melted. When it reaches the target 35°C (95°F), add another 5 - 10% of seed chocolate and stir occasionally until the remaining seed buttons have melted.
4. Now set the chocMELTER to your working chocolate level. Once achieved, stir briefly to ensure a uniform temperature distribution.

Below are generally accepted approximate working temperatures by chocolate type:
- Dark chocolate: 31 - 32°C (88 - 90°F)
- Milk chocolate: 29 - 30°C (84 - 86°F)
- White chocolate: 28 - 29°C (82 - 84°F)

5. Important - confirm the tempering condition: If correctly tempered, the chocolate fluidity can be tested on a palette knife. If it solidifies quickly, it is tempered.

N.B. To slow down over-crystallisation (solidifying), avoid excessive amounts of seed chocolate or too much stirring as these actions will accelerate the multiplication of Beta V crystals. Stir occasionally and briefly. To reverse early signs of over-crystallisation, applying additional heat for a short period may help retain a good tempered condition.

TIP: To speed up the melting process you may want to set the target melt temperature up around 55°C (131°F) for dark chocolate or 50°C (122°F) for milk and white chocolate.

 

B. MELTING PRE-TEMPERED CHOCOLATE USING THE HEATING APPROACH

This simpler approach assumes you are already using pre-tempered chocolate and your intention is to heat it up to the industry recommended working temperature.

Take care that the overall temperature does not exceed much higher than 35°C (95°F), as above this this temperature, the preferred Beta V crystals will start to be lost and you will eventually need to temper your chocolate again. To minimise this risk, we recommend melting the chocolate slowly at a setting a few degrees lower than your target working temperature. When it has been achieved, stir the chocolate briefly and then set the target temperature.

 

More info can be found here http://www.kreaswiss.com

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alanbruce
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October 5, 2017 - 8:05 am
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ToniMoni
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October 10, 2017 - 1:22 pm
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The microwave can also be used to temper chocolate. Put the chocolate and the vegan butterin a microwave-safe bowl and microwave it on low power for 30 seconds. Take it out and stir. Keep microwaving the chocolate in 30-second intervals, stirring after each round, until the chocolate has melted and is smooth and shiny. ... works fine with me. But I consider getting the melter RealRob talsk about.

@RealRob, is it this one, the Krea chocmelter you talk about, right: 

Nice! SmileAs I saw on their web this system works with direct as well as air based induction heating applied from a heating-carpet that sticks on the container fromm all five sides. I like that!! Much faster than the usual ‘below only’ induction heating plate.

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Tempering v crystallising | Techniques | Forum