. Lots of clean-up. Needs a minimum of eight ounces of chocolate. Lots of wasted chocolate in the bowl and on the spatula.Place chocolate chunks in a food processor. Process until if forms small grains that start to stick together. Continue processing while blowing hot air into the bowl with a hair dryer, scraping down sides as necessary until chocolate hits 115°F on a thermometer. Add chunks of fresh chocolate and pulse until temperature drops to 81°F.
I blow hot air directly into the feed tube of the processor, watching carefully as it goes and scraping down the sides as necessary. Unfortunately, reality didn't pan out that way. Even after an hour of sitting in the bath, the chocolate was still just barely soft to the touch. Next, I lowered the temperature of my circulator to 81°F and added ice cubes to the pot until the temperature dropped down to that level. Finally, I increased the temperature to 90°F and let the chocolate slowly heat up. Once it hit 90°F, I let it sit for five minutes in order to give my crystals some time to form.
By removing the bag from the water bath once a minute and giving it a good, thorough squeeze to mix the contents around, I ended up with the most perfectly tempered chocolate yet, and what's more, I found that so long as you keep the chocolate in that 90°F water bath, it stays perfectly tempered and ready-to-use for a long, long time . Just take it out of the bath, give it a few good squeeze to agitate it, and you're good to go.
yo the new format is horrendous and search doesn't return half the recipes people are searching for. can the dumb fat cats in suits please use their brain and get some smart people in on ground level to fix things. you're welcome.
While I have you here... What sauce should I make for homemade pasta? This is my first time making homemade pasta and sauce, I was thinking pesto, but what do you think? I am still learning to cook.
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