Yuav ua li cas koj paub yog tias koj xav tau temper koj chocolate?

Yog tias koj siv cov qhob noom xim kasfes tiag tiag (couverture chocolate uas muaj cocoa butter) koj yuav tsum tau mus dhau cov txheej txheem tempering kom koj cov qhob noom xim kasfes tawv kom zoo.

Tempering yog yuav tsum tau txhua lub sij hawm chocolate muaj cocoa butter (txawm li cas siab los yog tsis zoo uas chocolate yog), tab sis nws yog ib qho tseem ceeb kom nco ntsoov tias yog hais tias koj yuav mus dhau lub tempering koj chocolate koj yuav tsum paub tseeb tias koj. tab tom siv cov khoom qab zib zoo tshaj plaws.Thaum koj koom nrog kev kos duab ntawm tempering koj yuav tsum tau txais nqi zog nrog qhov ua tau zoo tshaj plaws!

Lwm txoj hauv kev zoo rau tempering chocolateThaum siv cov qhob noom xim kasfes, feem ntau hu ua txheej chocolate, koj tsis npau taws vim tias cov qhob noom xim kasfes tsis muaj cocoa butter.Cov qhob noom xim kasfes feem ntau cuam tshuam nrog tsawg dua qhov xav tau saj thiab qee cov khoom xyaw tsis zoo.Yog tias koj xav hla lub tempering thiab siv cov qhob noom xim kasfes sib xyaw, koj tuaj yeem hais lus zoo rau cov khoom siv waxy cardboard tsw thiab cov khoom xyaw lom muaj nyob hauv ntau lub khw muag khoom chocolates thiab coatings nrog Chocoley's Bada Bing Bada Boom Gourmet Compound Chocolate.

Ua ntej koj nyeem ntxiv, thov nco ntsoov tias koj tsis txhob npau taws rau cov qhob noom xim kasfes thaum koj tab tom ci lossis yuav noj cov qhob noom xim kasfes tam sim ntawd, xws li yaj thiab nchuav dej khov.Peb hais tias kom tau txais txiaj ntsig zoo tshaj plaws hauv kev ua cov khoom qab zib thiab lwm yam khoom dipped, koj npau taws rau cov qhob noom xim kasfes - txawm tias nws yuav siv li ntawm 24 teev - tshwj xeeb tshaj yog tias koj xav kom cov qhob noom xim kasfes teeb tsa zoo kawg nkaus, kom muaj lub ntsej muag thiab lub ntsej muag. , thiab yog tias koj xav kom coax qhov tsw tshaj plaws ntawm chocolate.Yog tias cov ntsiab lus no tsis tseem ceeb rau koj, ces koj tuaj yeem siv cov qhob noom xim kasfes tsis muaj tempering yog tias nws yuav noj hauv 24 teev.

Tam sim no, hais txog tempering…
Yog tias koj yog tus lej lossis tus kws tshawb fawb, koj yuav pom cov ntsiab lus hais txog tempering chocolate los ua ib lub tswv yim yooj yim.Rau peb tus so, cov ntsiab lus yog npub, tho txawv, thiab suab zoo li mumbo jumbo lossis ib pawg tsis muaj tseeb.Kuv tau ua txhua txoj hauv kev los ntawm tsev kawm qib siab tsuas yog kawm ib chav kawm biology, yog li nws tau coj kuv ib pliag kom nkag siab lub tswv yim ntawm vim li cas cov txheej txheem tempering tsim cov txiaj ntsig uas nws ua.Txhawm rau ua qhov teeb meem nyuaj dua, txhua phau ntawv, kab lus lossis lub vev xaib kuv tau tshawb fawb txog tempering chocolate muaj ntau txoj hauv kev los yog cov tswv yim kom ua tiav qhov kev xav tau no "tempered state."

Qhov xwm zoo yog, kuv yuav sim ua kom yooj yim thiab piav qhia kom koj nkag siab nws.Yog tias koj yog ib tus ntawm cov lej lossis cov kws tshawb fawb tau hais los saum toj no lossis twb paub cov khoom no, koj tuaj yeem hla mus rau cov txheej txheem tempering hauv qab no.

Okay, yog li cas tempering chocolate ua tiav?
Thaum koj npau taws rau chocolate, koj yuav tsim cov khoom tiav nrog cov kws tshaj lij, snap thiab saj - thiab koj cov kev tsim yuav tsis tawg thaum khaws cia ntawm qhov kub thiab txias.Tempering yog txheej txheem uas rov tsim cov cocoa butter crystals uas muaj nyob rau hauv cov qhob noom xim kasfes tiag tiag (piv rau cov qhob noom xim kasfes).Yog li, dab tsi hauv ntiaj teb rov tsim cov cocoa butter crystals txhais tau tias?Cia peb xav txog cov kua ua kua.Thaum cov dej hloov mus rau hauv dej khov, peb feem ntau xav tias qhov no "yuav tshwm sim" vim qhov kub thiab txias.Ib feem, qhov ntawd yog qhov tseeb, tab sis qhov tshwm sim tiag tiag yog tias thaum dej kub poob mus rau 32 ° F, cov dej molecules tuaj ua ke los ua cov muaju, thiab tag nrho cov crystals txuas lawv tus kheej ua ke los ua ib qho khoom loj - dej khov.Cia li xav txog cov duab ntawm ib tug snow flake.Lub snow flake yog ib qho dej khov rau ib tus neeg.

Chocolate, tsis zoo li cov lus piav qhia ntawm dej / dej khov, pib ua khoom (thaum koj tau txais koj txhais tes rau ntawm nws), ces koj yaj nws, tig mus rau hauv cov kua.Thaum kawg, koj xav kom nws tig rov qab rau hauv ib qho khoom (tshwj tsis yog tias koj siv nws hauv qhov chaw los yog fondue ... ces koj tuaj yeem tsis quav ntsej cov khoom no!) los tsim cov khoom qab zib zoo nkauj, cov khoom molded, cov khoom dipped, thiab lwm yam. Tab sis tsis zoo li dej tig mus rau dej khov. , qhov twg tsis muaj leej twg txhawj txog yuav ua li cas los yog vim li cas nws tshwm sim, peb yuav tsum muaj kev txhawj xeeb txog yuav ua li cas kom khov cov qhob noom xim kasfes kom nws muaj qhov zoo tshaj plaws sheen, snap thiab saj thiab kom nws tsis tawg los yog sib cais.

Wikipedia.com (cov ntawv xov xwm dawb) piav qhia yuav ua li cas cov cocoa butter hauv chocolate tuaj yeem crystallize hauv rau ntau hom.Lub hom phiaj tseem ceeb ntawm tempering yog kom paub tseeb tias tsuas yog daim ntawv zoo tshaj plaws tam sim no.Hauv qab no yog Wikipedia.com daim ntawv qhia qhia txog 6 cov qauv siv lead ua sib txawv thiab lawv cov khoom sib txawv, ua raws li cov lus piav qhia zoo heev ntawm cov txheej txheem tempering tiag tiag ua kom tiav.

Crystal Melting Temperature Notes
Kuv 17 ° C (63 ° F) Mos, crumbly, melts yooj yim heev.
II 21 ° C (70 ° F) Mos, crumbly, melts yooj yim heev.
III 26 ° C (78 ° F) Kev ruaj khov, tsis zoo snap, melts yooj yim heev.
IV 28 ° C (82 ° F) khov kho, zoo snap, melts yooj yim heev.
V 34 ° C (94 ° F) Glossy, ruaj, zoo tshaj plaws snap, melts ze lub cev kub (37 ° C).
VI 36 ° C (97 ° F) Hard, siv sij hawm ntau lub lis piam los tsim.

Rau qhov zoo tshaj plaws ua tiav cov khoom, tempering kom zoo yog txhua yam hais txog kev tsim cov feem ntau ntawm hom V muaju.Qhov no yuav muab qhov zoo tshaj plaws tsos thiab lub qhov ncauj-xav thiab tsim cov muaju ruaj khov tshaj plaws yog li qhov kev ntxhib los mos thiab cov tsos yuav tsis degrade thaum lub sijhawm.Yuav kom ua tiav qhov no, qhov kub thiab txias yog ua tib zoo tswj xyuas thaum lub sij hawm crystallization.

Cov qhob noom xim kasfes yog thawj rhuab kom yaj tag nrho rau hom muaju (kub tsaus chocolate rau 120 ° F, mis nyuj chocolate rau 115 ° F, thiab dawb chocolate rau 110 ° F).Tom qab ntawd cov qhob noom xim kasfes txias kom tso cai rau siv lead ua hom IV thiab V rau daim ntawv (VI siv sijhawm ntev heev rau daim ntawv) (txias tsaus chocolate rau 82 ° F, mis nyuj chocolate rau 80 ° F, thiab dawb chocolate rau 78 ° F).Ntawm qhov kub no, cov qhob noom xim kasfes yog agitated los tsim ntau cov siv lead ua me me "cov noob" uas yuav ua lub nuclei los tsim cov pob zeb me me hauv cov qhob noom xim kasfes.Cov qhob noom xim kasfes yog tom qab ntawd ua kom sov kom tshem tawm txhua hom IV crystals, tawm hauv hom V (kub tsaus chocolate rau 90 ° F, mis nyuj chocolate rau 86 ° F, thiab dawb chocolate rau 82 ° F).Tom qab lub sijhawm no, cov cua sov ntau dhau ntawm cov qhob noom xim kasfes yuav rhuav tshem lub npau taws thiab cov txheej txheem no yuav tsum tau rov ua dua.

Ob txoj kev classic ntawm tempering chocolate yog:

Ua hauj lwm lub melted chocolate rau ntawm tshav kub-absorbing nto, xws li ib tug pob zeb slab, kom txog rau thaum thickening qhia tias muaj txaus siv lead ua "cov noob".Cov qhob noom xim kasfes yog maj mam warmed rau qhov ua haujlwm kub.

Muab cov qhob noom xim kasfes rau hauv cov qhob noom xim kasfes yaj kom "inculate" cov kua chocolate nrog cov muaju (txoj kev no siv cov khoom siv uas twb muaj lawm ntawm cov qhob noom xim kasfes rau "cov noob" cov chocolate melted).

Ua tsaug, Wikipedia, rau cov ntaub ntawv tseem ceeb saum toj no, tab sis cia peb coj nws me ntsis ntxiv thiab txhais, ib kauj ruam dhau los QHOV CHAW kom npau taws chocolate.

Txoj Kev TEMPERING CHOCOLATE:

Nrog kev pab los ntawm cov neeg zoo ntawm baking911.com, ntawm no yog lawv cov kws tshaj lij cov lus qhia ib kauj ruam rau peb txoj kev sib txawv ntawm tempering (kub tau raug kho kom pom qhov kub zoo tshaj plaws los ua haujlwm nrogChocoley's couverture thiab ultra couverture chocolates):

Txoj kev Classic:

Kev lig kev cai, chocolate yog tempered los ntawm pouring ib co ntawm nws nyob rau hauv ib tug tempering pob zeb thiab ua hauj lwm rau hauv lub "mush" thaum nws txias.Nws ua rau cov glossy tshaj plaws, nkig chocolate uas yuav teeb tsa nrog kev ntseeg siab tshaj plaws thiab raug pom zoo rau qhov xav tau tshaj plaws chocolate ua haujlwm.Ua ntej siv, xyuas kom meej qhov chaw yog txias, huv si thiab qhuav.Yog tias tsim nyog, txias nws los ntawm kev so nrog dej txias thiab tom qab ntawd qhuav kom huv si, vim tias cov hlaws me me ntawm cov dej tso rau saum npoo yuav ua rau cov qhob noom xim kasfes txeeb.

• Txhawm rau npau taws, yaj mus txog ib phaus ntawm cov qhob noom xim kasfes hauv ob chav boiler lossis siv ib qhoob chav boiler insert.Siv antsuas kublos xyuas qhov kub ntawm lub chocolate;(Kev qhia ntsuas kub: Tsaus chocolate 120 ° F, mis nyuj chocolate 115 ° F, dawb chocolate 110 ° F).Ncuav 2/3s rau ntawm lub rooj txias los yog marble saum npoo.(Cuav lwm 1/3 ntawm tib qhov chaw melting kub; tsis txhob cia nws tawv)
  • Siv pastry los yog lub rooj zaum scraper thiab angled spatula (offset spatula), kis cov qhob noom xim kasfes.Tom qab ntawd txav mus rau qhov chaw, ntxuav lub scraper nrog spatula thiab kis mus tas li.Txuas ntxiv cov txheej txheem no sib kis thiab khawb kom txog thaum cov qhob noom xim kasfes txias mus rau qhov kub thiab txias: tsaus chocolate 82 ° F, mis nyuj chocolate 80 ° F, dawb chocolate 78 ° F, uas yog kub qis tshaj qhov kub ceev.Nws yuav plam nws ci thiab tsim ib qho tuab muab tshuaj txhuam nrog dull matte tiav.Ua hauj lwm sai sai kom cov qhob noom xim kasfes tsis tawg.Cov txheej txheem no tuaj yeem siv nyob qhov twg los ntawm 2 mus rau 10 feeb, nyob ntawm tus nqi ntawm cov qhob noom xim kasfes thiab hom, nrog rau qhov kub thiab txias ntawm chav ua noj.Lub sij hawm tshaj lij rau qhov no yog "mush."
  • Ntxiv cov "mush" los ntawm cov kauj ruam dhau los, mus rau qhov seem 1/3 melted chocolate.Siv cov roj hmab huv, qhuav spatula, do lub chocolate maj mam, kom txog thaum tus.Ceev faj tsis txhob tsim cov npuas npuas li koj ua.Rov qab sib tov kom sov, stirring tas li kom txog thaum lub siab xav tau mus txog.Rau tsaus chocolate nws yuav tsum sau npe 90 ° F rau tsaus.Rau cov mis nyuj nws yuav tsum sau npe 86 ° F thiab dawb chocolate yuav tsum sau npe ntawm 82 ° F.Xyuas temper ua ntej siv.
  • Thaum koj ua hauj lwm, tsis tu ncua do cov qhob noom xim kasfes thiab xyuas nws qhov kub thiab txias kom nws "nyob rau hauv temper":
    tsaus chocolate 88-90 ° F
    mis nyuj chocolate 86-88 ° F
    dawb chocolate 82-84 ° F

  Seed Method/Ice Cube Method*:

  • MELT: Khaws 1/3 ntawm cov qhob noom xim kasfes uas koj npaj siab npau taws.Cov seem yog yaj hauv ob chav boiler kom tsis pub tshaj 120 ° F.Tshaj 120 ° F, cov qhob noom xim kasfes sib cais, hlawv thiab siv tsis tau lawm.Thaum cocoa butter crystals yaj ntawm qhov kub no, lawv poob lawv cov duab thiab cov muaju ua tsis ruaj khov, yog li Kauj Ruam # 2 yog qhov tsim nyog.
  • COOL: Cov qhob noom xim kasfes yog tom qab ntawd txias los ntawm "cov noob" los yog sib xyaw rau hauv cov discs lossis wafers ntawm cov qhob noom xim kasfes vim tias lawv nyob hauv chav txias dua ntawm 68 txog 70 ° F.Lub molten cocoa butter kuj ua ib hom kev ua raws li tus thawj coj thiab npaj nws tus kheej tom qab lub zam ntawm "cov noob", uas twb tempered los ntawm cov chaw tsim tshuaj paus.Tsis txhob ntxiv ntau dhau ntawm ib lub sijhawm vim nws yuav tsis tag nrho yaj thiab qhov sib tov yuav dhau los ua lumpy.Yog tias ua tau, siv lub tshuab immersion uas tsis muaj nuj nqis, lossis lim cov pob tawm, uas yog qhov nyuaj dua.Tsis txhob siv lub tov khoom.Qhov tseem ceeb yog ua kom nplawm sai thiab coj nws qhov kub thiab txias kom txog rau thaum qhov tsim nyog mus txog.Qhov no tau txais crystallization ntawm zoo beta crystals pib, tab sis nws tso cai rau ib co undesirable beta-primes tsim, ib yam nkaus thiab, yog li mus rau Kauj Ruam #3.
  • REHEAT COV CHOCOLATE: nyob rau hauv ob chav boiler ces nws yuav harden nrog ib tug zoo meej sib xws.Ntawm no reheating melts ib yam ntawm undesirable crystals uas yog tsim nyob rau hauv txias thaum lub sij hawm #2.Thaum nws ncav cuag qhov xav tau kub, lub chocolate tam sim no tempered.Yog tias nws rov ua kom ntau dua 89 ° F (mis nyuj) lossis 91 ° F (tsaus), nws tawm ntawm kev npau taws, thiab koj yuav tsum pib dua txij thaum pib.
    Rau cov neeg tsim khoom qab zib siab tshaj plaws, sim ntsuas qhov kub los ntawm kev tso dab tsi hauv qab daim di ncauj.Nws yuav tsum xav tias sov dua li cov mis nyuj sov.
  • KOM TEMPER ua ntej siv: Ib txoj hauv kev yooj yim ntawm kev kuaj xyuas yog tias cov qhob noom xim kasfes nyob rau hauv npau taws, yog siv cov qhob noom xim kasfes me me rau ib daim ntawv lossis rau ntawm rab riam.Yog hais tias cov qhob noom xim kasfes tau raug tempered nws yuav harden tusyees thiab qhia ib tug zoo gloss nyob rau hauv tsib feeb.Los yog, kis ib txheej nyias ntawm ib seem ntawm parchment, tos tsib feeb, thiab tom qab ntawd sim tev lub chocolate ntawm daim ntawv.Yog tias koj ua tau, thiab nws tsis yog blotchy, koj nyob hauv kev lag luam.Yog tsis yog, pib txheej txheem tempering dua.
  • Khaws Chocolates hauv TEMPER thaum siv: Qhov kub zoo tshaj yog 88-90 ° F rau Tsaus Ntuj;86-88 ° F rau Mis thiab 82-84 ° F rau Dawb.Cov qhob noom xim kasfes yuav txias yog tias tsis khaws cia ntawm qhov kub thiab txias, thiab tau txais tuab thiab npub raws li qhov ua tau.Yog tias cov qhob noom xim kasfes txias dhau lawm thiab tseem yaj, koj tuaj yeem rov ua kom sov ntau zaus rov qab mus rau "tej chaw sov" ntawm 88 txog 90 ° F (tsaus), 86 txog 88 ° F (mis nyuj), 82-84 ° F (dawb).Yog hais tias cov qhob noom xim kasfes txias mus rau qhov chaw ntawm hardening, cov txheej txheem tempering yuav tsum pib dua.Tsis txhob cia cov qhob noom xim kasfes kub tshaj 92 ° F, rau cov qhob noom xim kasfes tsaus lossis 88 ° F rau cov mis nyuj thiab cov qhob noom xim kasfes, lossis cov kua nplaum uas ruaj khov yuav pib yaj thiab npau taws yuav ploj mus.*Baking911.com hais txog cov noob. txoj kev raws li txoj kev ice cube.

  Txoj Kev Peb Kauj Ruam:

  Do tas li thaum lub sij hawm cov kauj ruam thiab tsis txhob muaj noo noo los ntawm kev sib cuag ncaj qha nrog cov qhob noom xim kasfes:

  • Melt chocolate, nyob rau hauv ob lub boiler, mus rau qhov kub thiab txias raws li ntsuas nrog ib tug chocolate ntsuas kub: Tsaus 120 ° F, Mis 115 ° F, Dawb 110 ° F.
  • Txias qhob noom xim kasfes mus rau qhov kub thiab txias: Tsaus 82 ° F, Mis 80 ° F, Dawb 78 ° F.
  • Rov ua cov qhob noom xim kasfes rau qhov kub thiab txias: Tsaus 90 ° F, Mis 86 ° F, Dawb 82 ° F.

  TAM SIM NO TEMPERED.Ib txoj hauv kev yooj yim ntawm kev kuaj xyuas yog tias cov qhob noom xim kasfes nyob rau hauv npau taws, yog siv cov qhob noom xim kasfes me me rau ib daim ntawv lossis rau ntawm rab riam.Yog hais tias cov qhob noom xim kasfes tau raug tempered nws yuav harden tusyees thiab qhia ib tug zoo gloss nyob rau hauv tsib feeb.Los yog, kis ib txheej nyias ntawm ib seem ntawm parchment, tos tsib feeb, thiab tom qab ntawd sim tev lub chocolate ntawm daim ntawv.Yog tias koj ua tau, thiab nws tsis yog blotchy, koj nyob hauv kev lag luam.Yog tsis yog, pib txheej txheem tempering dua.Cia CHOCOLATE IN TEMPER: Qhov kub zoo tshaj plaws yog: Tsaus 88-90 ° F, Mis 86-88 ° F, thiab dawb 82-84 ° F.Yog hais tias lub chocolate hardens, koj yuav tsum pib lub tempering txheej txheem dua.

  Ua tsaug rau Baking911.com rau koj qhov kev txawj ntse hauv cheeb tsam no.Hmoov tsis zoo, txhua tus kws tshaj lij muaj lawv tus kheej lub tswv yim ntawm txoj kev tsim nyog thiab cov txheej txheem rau tempering.Txawm hais tias lawv txhua tus zoo li zoo sib xws, lawv feem ntau hais txog qhov sib txawv kiag li melting, txias thiab reheating kub.Tej yam uas zoo li nyob tas li, tsis hais tus kws tshaj lij kev xav yog:

  • Ib txwm siv qhov tseebchocolate ntsuas kub, thiab ua kom qhov kub thiab txias;Ib txwm ua haujlwm nyob rau hauv ib qho chaw txias nrog cov av noo ntawm 50% lossis qis dua (peb lub ntsuas cua hauv tsev qhia pom qhov kub thiab txias thiab av noo nrog rau highs thiab lows)
  • Ib txwm siv txoj caicuab yeejrau txoj haujlwm
  • Ib txwm sim rau kev npau taws, siv qhov ntxeev ntawm koj lub spatula offset
  • Tsis txhob txhawj, muaj kev lom zem, yog tias cov qhob noom xim kasfes tawm ntawm npau taws, koj tuaj yeem rov ua dua thiab pib dua, koj tsis ua mob dab tsi.

  https://www.youtube.com/watch?v=jlbrqEitnnc

Suzy@lstchocolatemachine.com

www.lstchocolatemachine.com