[Sca-cooks] chocolate temperer

[Gorgeous Muiredach]

>It still
>seems like an unusual term. You aren't changing the chocolate. You
>aren't making it harder or softer or changing it to a different state
>or type of chocolate. You are in fact trying to keep it at the same state.

The thing is that you *are* changing it.  To manipulate the chocolate,
whether dipping or molding, you have to melt it.  Melting *will* change the
structure of the chocolate.  Tempering is trying not so much to keep it the
same state as bring it BACK to its original state :-)


Gorgeous Muiredach the Odd
Clan of Odds
Shire of Forth Castle, Meridies
mka
Nicolas Steenhout
"You must deal with me as I think of myself" J. Hockenberry