How to Temper Chocolate?

Don’t look at me, I have absolutely no idea how to temper chocolate – I’ve never done it, and can’t honestly envisage a time when I might feel curious enough to give it a try.

I know you’re supposed to do something clever with slow melting and careful cooling at particular temperatures – different temperatures each for white, milk, and dark chocolate – to make sure the cocoa butter molecules and liquid chocolate crystalise as smoothly as possible, creating shiny chocolate with a good sharp snap rather than dull, crumbly matte stuff with an unsightly ‘bloom’.

Sounds way too convoluted a process for me, I seriously have no patience at all for fiddly things like chocolate thermometers and cold marble slabs and flexible palette knives – so I just buy my favourite chocolates ready made, already shiny and glossy and with just the right amount of ‘bite’ to their thin but perfectly crisp shells 🙂

Fandango’s One Word Challenge: Temper

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Stream of Consciousness Saturday: Bug

This morning I decided I wanted to bake – typically it’s hot and sunny today and so the thought of having the oven on wasn’t perfect – but I knew if I didn’t make some kind of sweet treat to eat, it would bug me all day. As my husband would say in his native Louisiana, I had the envie for home-made cake, and nothing less would do.

We have a huge tray of cherries sitting on the kitchen counter, red and ripe and far more than we can possibly eat before they start to spoil, so I decided on making a batch of cherry chocolate muffins – quick to mix and easy to bake… yum!

Perhaps not too pretty to look at but absolutely scrummy to eat, and well worth the half hour or so of extra heat in the kitchen 🙂

Stream of Consciousness Saturday: Bug