Couverture Chocolate Uses & Methods:
Pralines, Coatings, Ganaches, Moulding, Chocolate Bars, Shardes, Decorations, Mousses, Ice-cream, Sauces & drip cakes.
Methods for a more professional finish:
Chocolate Tempering is a very delicate operation which must be done carefully in order to obtain a final product with a shiny appearance, the typical snap and melt-in-the-mouth feel.
The small size of the drops makes dosing, melting and tempering easier.We suggest the following methods.
Melt the chocolate at 50Degrees Celsius in a double boiler or a microwave oven and add an amount of chocolate chips equal to no more than a 1/3 at a time. Stir until the chips are completly melted. Wait until the temperature reaches 29-31 Celsius before using the chocolate. The tempered chocolate must be kept at the established temperature over the entire usage duration.
Melt the chocolate at 50Degrees Celsius in a double boiler or in a microwave oven, por 2/3 on a marble slab and spread continuously with a spatula until it shows signs of hardening (27-28C). Quickly return it to the remaining melted chocolate mixing everything together energetically. Before using the chocolate, make sure it has reached a temperature of 30-32C. The tempered coating must be kept at the established temperature over the entire usage duration.