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Kitchen Notes: Tempering Chocolate
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Dilbert



Joined: 19 Oct 2007
Posts: 971
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 Delete this post

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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