Suklaan temperointi

Aloita asettamalla kattilan oletuslämpötila. Aseta se 32ºC, jos temperoit tummaa suklaata. Aseta se 31ºC, jos temperoit maitosuklaata. Aseta se 28ºC, jos temperoit valkosuklaata. Kun suklaa on temperoitu, saatat joutua lämmittämään sitä hieman uudelleen, jos se jää liian kylmäksi. Jos asetat kattilan oletuslämpötilan parhaiten suklaatyypillesi sopivaan lämpötilaan, et riskeeraa suklaan liian kuumenemista, kun laitat kattilan takaisin liedelle. Se ei ole välttämätöntä, mutta se on kätevää. Ja voit aina muuttaa oletuslämpötilaa takaisin.

Place 2/3 of the chocolate in a pot and melt it at 50°C, stirring gently. When all the chocolate pieces are almost completely melted, remove the pan from the heat. Place it on a cold part of the cooking top or another surface that can help cool the bottom of the pot. It's not necessary, but it will speed things up a bit. Gradually add the last 1/3 of the chocolate, stirring gently. Just sprinkle it in every 1-2 minutes. You need to keep stirring and moving the pot at 30 second intervals, or Ztove will remove it from the display and you'll no longer see the pot's temperature (we're working on a fix for that). Once the last of the chocolate has melted, keep stirring gently but frequently until it reaches 31-32ºC when tempering dark chocolate. The mixing is just as important as the cooling. It helps to form the right type of crystals in the chocolate, which is what keeps the chocolate from melting too easily and gives it the right snap. Now the chocolate is ready to use. If the chocolate gets too cold while you are using it, so that it thickens, you can heat it up again to 31-32 ºC.

Place 2/3 of the chocolate in a pot and melt at 45°C, stirring gently. When all the chocolate pieces are almost completely melted, remove the pot from the heat. Place it on a cold part of the cook top or another surface that will cool the bottom of the pan. It's not necessary, but it will speed things up a bit. Gradually add the last 1/3 of the chocolate, stirring gently. Just sprinkle it in every 1-2 minutes. You need to keep stirring and moving the pot at 30 second intervals, or Ztove will remove it from the display and you'll no longer see the pot's temperature (we're working on a fix for that). Once the last of the chocolate has melted, keep stirring gently but frequently until it reaches 30-31ºC when tempering milk chocolate. The mixing is just as important as the cooling. It helps to form the right type of crystals in the chocolate, which is what keeps the chocolate from melting to quickly in your hands and gives it the right snap. Now the chocolate is ready to use. If the chocolate gets too cold while you're using it, so it thickens, you can reheat it to 30-31ºC.

Place 2/3 of the chocolate in a pot and melt at 45°C, stirring gently. When all the chocolate pieces are almost completely melted, remove the pot from the heat. Place it on a cold part of the cook top or another surface that can cool the bottom of the pot. It's not necessary, but it will speed things up a bit. Gradually add the last 1/3 of the chocolate, stirring gently. Just sprinkle it in every 1-2 minutes. You need to keep stirring and moving the pot at 30 second intervals, or Ztove will remove it from the display and you'll no longer see the pot's temperature (we're working on a fix for that). Once the last of the chocolate has melted, keep stirring gently but continuously until it reaches 27-28ºC when tempering white chocolate. The mixing is just as important as the cooling. It helps to form the right type of crystals in the chocolate, which is what keeps the chocolate from melting too quickly in your hand and gives it the right snap. Now the chocolate is ready to use. If the chocolate gets too cold while you are using it, so it thickens, you can reheat it to 27-28 ºC.