Whether you’ve set your sights on becoming a master chocolatier or simply want to learn basic chocolate techniques, you need to know how to melt and temper chocolate.
Learning how to work with chocolate is useful if you’re planning to make more elaborate cakes, desserts and confectionery. Whilst melting chocolate is a relatively simple task, the art of tempering can take some practice.
Je zult waarschijnlijk gesmolten chocolade hebben om taarten te bedekken en desserts te maken, maar voor fijn chocoladewerk moet het worden getemperd. Getemperde chocolade wordt verwarmd en afgekoeld om een glanzende afwerking en steviger geheel te creëren, die knapt als het wordt gebroken.
We laten u zien hoe u deze basisvaardigheden voor het maken van chocolade onder de knie krijgt met uw Cooking Chef XL keukenmachine. Je kunt in een mum van tijd heerlijke lekkernijen maken, zoals knapperige chocolade, pindabonbons en pure chocolade. sinaasappelmadeleines.
We hebben ook enkele tips voor het maken van chocolade samengesteld om ervoor te zorgen dat je elke keer de beste resultaten krijgt!
Gebruik je handmixer
Het gebruik van een keukenmixer voor chocoladewerk bespaart veel tijd en geknoei, omdat je direct in de kom van de keukenmixer smelt. Je hoeft je geen zorgen te maken over oververhitting zoals bij een au bain-marie of magnetron, of toevoegen aan de was omhoog.
Je chocolade smelt je met de handige ‘chocolade smelten’ preset op de Cooking Chef XL. De EasyWarm-functie voor het verwarmen van kommen smelt uw chocolade gelijkmatig en op de optimale temperatuur, zodat u het mengsel niet hoeft te controleren of te roeren.
Chocolade smelten
Preparing ahead
To melt chocolate using your stand mixer you’ll need to use quality chocolate (60-70% cocoa) that is finely and evenly chopped.
You can prepare ahead by chopping your chocolate and preparing your baking area.
Step-by-step
Melting chocolate with your stand mixer is a really simple process:
1. Fit the bowl and creaming beater to the mixer
2. Lower the mixer head
3. Add the chocolate into the bowl and fit splashguard
4. Select the ‘melting chocolate’ preset
5. The chocolate will melt for 10 min
Follow our useful video for using the melting chocolate preset on the Cooking Chef XL.
Tempering chocolate
Preparing ahead
With tempered chocolate, finely chopped chocolate is added into chocolate that has already been melted. The process is known as ‘seeding’ - the ‘seed chocolate’ lowers the temperature and helps the mixture to crystallize. The chocolate crystals give the chocolate more stability and create a firmer set.
Ingredients: 180g of the chocolate of your choice (to melt) 60g of the chocolate of your choice (for seeding step)
You can prepare ahead by chopping both portions of chocolate and preparing your baking area.
3. Add 180g of chocolate to the bowl and fit splashguard
4. Select the ‘melting chocolate’ preset
5. The chocolate will melt for 10 min
6. Then add 60g chocolate to the bowl
7. Mix for 2 minutes until completely melted
Chocolate tips
Now that you’ve mastered the basics, we’ve put together some top tips to help you create your next bake:
Your choice of chocolate matters. Use a good quality chocolate with a higher percentage of cocoa, at least 60 to 70% cocoa content. You can also buy specialist cooking chocolate which is suited to more delicate chocolate work.
Note that chocolate which includes added oils will not temper.
Make sure that your chocolate is chopped into uniform pieces so that it melts evenly. Never try to melt large bars or blocks of chocolate.
You can use a chef’s knife and press down on the chocolate as you chop, pushing the blade through the bar.
Avoid any contact with water when melting and tempering your chocolate, as it can affect the consistency and make it seize and harden.
Chocolate melts faster the higher the percentage of cocoa butter and fat. Dark chocolate melts the fastest, but milk and white chocolate have higher sugar content, so will need to be melted at a slightly lower temperature.
And lastly, melted or tempered chocolate can be hot - so don’t be tempted to taste it straight from the bowl!
Why not try...
Using your Cooking Chef XL is a failsafe way to melt and temper chocolate at home. Now that you’ve learnt these basic skills, you’ll be able to create delicious chocolate based cakes, desserts and confectionery with ease.
