Cooking For Engineers

[Dilbert]

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.

[Nadvida]

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.

[roberthudson]

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)

[Jim Cooley]

Make your own. Coconut oil has a very peculiar and distinct melting point (72º 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.

[SH]

Hi - fantastic responses, have learnt loads as tempering newbie!
My question: I'd like to make a chocolate bar by adding roasted (and cooled) seeds to my tempered chocolate for taste and texture. Will this this interfere with the temper? Any help gratefully received as I've scoured the internet in vain for intelligence on how added ingredients affect temper.

[fridolph]

I have many attempt in doing this but I always failed in tempering chocolate.