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Kitchen Notes: Tempering Chocolate
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Dilbert



Joined: 19 Oct 2007
Posts: 1007
Location: central PA

PostPosted: Tue Nov 05, 2013 8:50 pm    Post subject: Reply with quote

if you mean putting the melted / 'hot' chocolate into some egg white -

egg white starts to set up at 140'F and gets completely firm at about 155'F

you can use that for a guideline, but remember as soon as the hot stuff hits the cold stuff, the hot stuff cools off and the cold stuff warms up. bottom line to that is: the chocolate can be warmer than 155'F without cooking the egg whites / creating lumps.

constant stirring / agitation is required, however.
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Nadvida
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PostPosted: Fri Mar 28, 2014 4:45 am    Post subject: Hardening a dipping chocolate Reply with quote

how do i harden dipping chocolate that comes purchased in already very close to liquid but not quite yet form? I know with melted chocolate is easy because the chocolate is just going to form back itself once it is cold enough but these dipping sauce are so liquidy that i dont see that happening unless i do another process to it. They are called Walden Farms Chocolate Dip.
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roberthudson
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PostPosted: Thu Jul 03, 2014 1:54 pm    Post subject: Low melting point chocolate Reply with quote

Do you know how to make or where to obtain low melting point chocolate for use in ice cream? (We're thinking of recreating "Grater's" chocolate chip ice cream)
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Jim Cooley



Joined: 09 Oct 2008
Posts: 316
Location: Seattle

PostPosted: Fri Jul 04, 2014 6:00 am    Post subject: Reply with quote

Make your own. Coconut oil has a very peculiar and distinct melting point (72 F ?) IIRC. Try adding some of that.


I mean, coconut oil is REALLY strange! Goes from solid to liquid over a couple degrees, or less. Ain't no in-between -- the phase change is total, complete and almost instantaneous.
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