Chocolate is one of the favorite treats of children and adults. The presence of a large selection on store shelves does not stop true gourmets who make sweetness at home. But the product does not always turn out “as in a store”. The secret lies in tempering the treat.
Homemade sweets
Making icing for a cake or candy is not difficult, for this you need to know a few subtleties. For example, how to temper chocolate at home. To do this, you will need a whole tile of store-bought treats. Melt it in a water bath. For this, water is poured into a large pan and heated over a fire.
When the temperature reaches 60 ° C, a smaller dish is placed on top, into which the delicacy was previously broken. With constant stirring, the mass is brought to the consistency of sour cream, its temperature at this moment is about 45 ° C. The small container is removed. One third of the sweet mass is poured onto a marble slab, spread over the entire area using a wooden or ceramic spatula.
The stone quickly cools the substance. Then the almost cooled raw materials are added to the remaining part. Check if the tempering was successful with parchment paper by applying a small amount. If the drop has frozen for 2-3 minutes, has a gloss, then everything succeeded. If not, repeat the process.
Delicacy production
Some manufacturers have recently stopped tempering chocolate. They use a ready-made delicacy in callets. Small frozen droplets must be warmed up to the desired temperature in a microwave oven or in a water bath. But the great chocolatiers continue to carry out the procedure by hand. They don't trust anyone with the process of making a treat.
Home-made icing comes down to one rule: heat the chocolate to 45 ° C, cool to 27 ° C and reheat it to 5 degrees. This can be done in various ways. The main thing is that moisture and any other foreign inclusions do not get into the molten mixture. Then the glaze will not be glossy, without the characteristic break sound.
Small manufacturers, as well as confectionery factories, do not do all the work of making by hand. Callets are rarely used in production. For preparation, there is a tempering machine for chocolate. It can also be used at home, but the price of the device is quite high. This unit does all the work on its own. Consists of a bowl where raw materials are melted, a cooling device, temperature sensors, stirring blades. The simplicity and speed of application makes it easier for many people in the confectionery industry.
