On Food and Cooking

fully cooked, fully developed ingredient in its own right, robust and forgiving. Remember that it has been ...

constant stirring to avoid burning; more slowly, but with less attention; in a bowl set over a pa ...

that stick the particles together and separate them from the liquid cocoa butter. It’s impo ...

dissolves into syrup, thereby increasing the volume of a preparation’s liquid phase and contributing f ...

with approximately equal weights of cream and chocolate. A firm ganache, more suitable for holding ...

plush. Ganache seems to have been invented in France or Switzerland in the middle of the 19th ...

swollen particles. This is why high-chocolate ganaches are often unstable and coarsen with time. Maturing Ganac ...

Like sugar, chocolate can be shaped to please the eye. Pastry cooks and confectioners make thin chocolate ...

but it’s likely to look dull and mottled, and to be soft instead of snappy. This is because the chocolate ...

the chocolate’s sugar and the cream’s water. Center: A firm ganache, made with more chocolate than cream, ...

relatively cool temperatures, between about 59 and 82ºF/15–28ºC. The desirable stable crystals (sometimes referre ...

and milk fats. Temperatures for Tempering Different Kinds of Chocolate The ideal temperatures for preparing mi ...

Dark 88–90ºF/31–32ºC Milk 86–88ºF/30–31ºC White 80–82ºF/27–28ºC Tempering Methods There are several different way ...

Then either stir the chocolate as it cools further, until it thickens noticeably (an indication of crysta ...

No matter how chocolate is tempered, its temperature must be held in the tempering range until it ...

resolidified chocolate with a mixture of crystals, then it’s necessary to temper the chocolate wit ...

crystals while retaining the stable ones. The Art of Tempering Though an accurate thermometer and careful temperatu ...

portion on a room-temperature surface, a plate or piece of foil. Properly tempered chocolate solidifies ...

shrinks by about 2% in each dimension as it solidifies, because the fat molecules in the stable crystals are m ...

require tempering to look good, break with a snap, and remain hard at high temperatures. Some clos ...