If cooking is an art, then baking is a science. Chocolate is one of the most common ingredients in many baked goods. If you are looking to make a fantastic chocolate-based dessert, then you may be confused at first by what you’re supposed to do when the instructions call for tempering the chocolate. Here is more information on how to make that happen.
What Is It?
Before we can continue, it is probably a good idea to start by explaining what tempered it is. Tempering involves using heat to change the texture of the chocolate. It is supposed to turn out smooth and silky and incredibly creamy. Once it has been tempered, the chocolate is typically used as a dipping sauce. Learning to temper it in just the right way can be a process, which is why it requires practice, patience, and persistence.
Are You Making It For a Special Occasion?
Now let’s continue by looking at some of the reasons why you would want to temper the chocolate. For instance, you might be preparing a special dessert for an elegant occasion, a birthday party, or a wedding celebration. Part of the purpose behind tempering chocolate is to make it more visually impressive.
Do You Plan on Using Melted Chocolate?
The next question you need to ask yourself has to do with using melted chocolate. It doesn’t matter if you want to use the melted chocolate for a sauce or as a complement in baked goods. In some cases, you are much better off making a ganache instead. And if the chocolate will be baked into cookies, pies, or cakes, then you don’t need to temper it at all!
Are You Going to Make Truffles?
However, if your goal is to make some delicious-looking chocolate truffles, then, by all means, go ahead and temper! If the only coating is plain chocolate, then you will want to make it as aesthetically pleasing as possible. Plus, this makes the coating crisper, too.
How Are You Serving It?
After answering the previous question, think about how you plan on serving the chocolate once it is ready. If you intend to serve it at room temperature, then you will want to temper the chocolate first. This prevents the formation of an unsightly gray film and getting soft.
Are You Experimenting with Textures?
Now think about the different textures that your treats will present. If you want a satisfying snap that pairs with sweet treats like cakes, ice cream, and caramel fillings, then it’s a good idea to temper the chocolate. You can also temper the chocolate when you want to serve it with mousse or custard.
Wockenfuss Candies has the Sweets You Crave
Wockenfuss Candies is proud to be one of the oldest candy makers in Baltimore. Since 1915, we’ve been providing an extensive and delicious variety of candies and chocolates. We also offer lovely gift assortments that can be enjoyed at all sorts of events.