So this quarter I am taking centerpieces, confections, and chocolates. We spent the first week just learning the three ways to temper chocolate. My favorite ways are seeding or tabling. Seeding is using a double boiler to melt untempered chocolate and then once it is up to 50degrees C, take it off the heat and wipe the bottom down to make sure no water gets into the chocolate. Then you add tempered chocolates to the melted chocolate while stirring to add air and cool down the chocolate to 30 degrees C. Once that is done you have to heat the chocolate to 31 degrees C which is 20 seconds back on your hot water of the double boiler. This can be slow but its clean which is nice when you need things to do.
Tabling on the other hand is different because you pour the melted chocolate on a cold table like metal or marble and then you move with bench knifes to keep the chocolate moving and to bring the temperature down.
We have learned how to make molded chocolates and noncrystalline sugar confections. It has been fun this quarter!
we are working on chocolate sculptures for our final projects and that will be shown as I get working on it!
Have a great Sunday!
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