20 hours ago
Tempered chocolate attempt number one is complete! Tempered chocolate is the only real way to get a smooth texture and a nice shine on molten chocolate, so you can see why it’s desirable.
We use a @anovaculinary product for our Sous Vide cooking, so decided to use their recipe for tempered chocolate dipped strawberries.
1. Melting temps vary by chocolate type. The recipe called for dark chocolate at 115F. Try 135F next time. Used 60% cacao chips this time.
2. The chocolate appears matte after cooling in the refrigerator. Letting it sit at room temperature post refrigeration seemed to bring the shine back.
3. Use ice/cold water to bring temps down during crystallization.
Picture creds go to the little bit of natural light we have today, haha. The strawberry leaves in this picture are bothering 🙋🏻♂️ cause they look nasty, but that’s fruit in AK in a nutshell. 😂
#experimentandtell #temperedchocolate #chocolatedippedstrawberries