A A A
Avatar

Please consider registering
Guest

Search

— Forum Scope —




— Match —





— Forum Options —





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

Register Lost password?
sp_Feed sp_TopicIcon
Tempering v crystallising
Avatar
gap
Melbourne, Australia
Member
Members
Forum Posts: 199
Member Since:
October 20, 2005
sp_UserOfflineSmall Offline
1
February 13, 2007 - 11:46 pm
sp_Permalink sp_Print

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?

Avatar
Sebastian
Member
Members
Forum Posts: 430
Member Since:
September 30, 2004
sp_UserOfflineSmall Offline
2
February 15, 2007 - 12:55 am
sp_Permalink sp_Print

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.

Avatar
gap
Melbourne, Australia
Member
Members
Forum Posts: 199
Member Since:
October 20, 2005
sp_UserOfflineSmall Offline
3
February 15, 2007 - 10:33 am
sp_Permalink sp_Print

OK, thanks Sebastian

Avatar
confiseur
Switzerland
Member
Members
Forum Posts: 51
Member Since:
October 14, 2005
sp_UserOfflineSmall Offline
4
February 15, 2007 - 11:45 am
sp_Permalink sp_Print

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....

Avatar
Sebastian
Member
Members
Forum Posts: 430
Member Since:
September 30, 2004
sp_UserOfflineSmall Offline
5
February 15, 2007 - 11:53 pm
sp_Permalink sp_Print

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...

Avatar
antonm
Member
Members
Forum Posts: 15
Member Since:
October 14, 2005
sp_UserOfflineSmall Offline
6
February 16, 2007 - 9:27 am
sp_Permalink sp_Print

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.

Avatar
gap
Melbourne, Australia
Member
Members
Forum Posts: 199
Member Since:
October 20, 2005
sp_UserOfflineSmall Offline
7
February 18, 2007 - 11:44 pm
sp_Permalink sp_Print

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.

Avatar
antonm
Member
Members
Forum Posts: 15
Member Since:
October 14, 2005
sp_UserOfflineSmall Offline
8
February 20, 2007 - 12:17 pm
sp_Permalink sp_Print

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.

Avatar
Sebastian
Member
Members
Forum Posts: 430
Member Since:
September 30, 2004
sp_UserOfflineSmall Offline
9
February 20, 2007 - 4:26 pm
sp_Permalink sp_Print

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.

Avatar
andy abramowich
Australia
Member
Members
Forum Posts: 6
Member Since:
January 24, 2007
sp_UserOfflineSmall Offline
10
February 22, 2007 - 7:49 am
sp_Permalink sp_Print

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.

Forum Timezone: Europe/London

Most Users Ever Online: 89

Currently Online:
8 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

Hans-Peter Rot: 1462

alex_h: 1170

Martin Christy: 614

Masur: 592

Sebastian: 430

Lone Ly: 397

Newest Members:

Cathy Mehle

Lawrencebrown

pmcmanus

Maria Teresa Barros Duarte Almeida

Wilson Guzman

JolineBowman

Forum Stats:

Groups: 7

Forums: 26

Topics: 1813

Posts: 10602

 

Member Stats:

Guest Posters: 1

Members: 5023

Moderators: 0

Admins: 1

Administrators: Seventy%

Tempering v crystallising | Techniques | Forum