[Sca-cooks] chocolate temperer

[Nick Sasso]

----- Original Message -----
From: "Gorgeous Muiredach" <muiredach at bmee.net>

> 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 :-)

Hey, Gorgeous.
(I've been dying to use that)

My understanding is like yours.  You are trying to control the
recrystalization of the sugars and fats. Both are crystaline and will
develop too large a lattice if left to their own devices, which can
destroy the emulsion and desired look/feel.  Regulating the temperature
at which they reform will maintain texture and prevent blooming: the
whitish surface stuff on chocolate that is simply the fats coming out of
the emulsion . . . like on old candy bars.

Candy seems all about temperatures and crystal control.  Pralines are
the same thing . . . . add two kinds of sugar to keep crystals small as
they form, and provide desired texture.  They will eventually grow
together anyway, but you can control it some.

pacem et bonum,
niccolo difrancesco