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
