How to temper chocolate
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There's nothing more special than handmade chocolates, and they're surprisingly not as difficult to make as you might imagine. These handmade hazelnut & caramel chocolates were just the ticket to celebrate Only Crumbs Remain's
Valerie Armagno saved to Recipes
16 · 45 minutes · This is how to make a white or dark chocolate mirror glaze (glacage miroir), a shiny glaze for professional French entremets.
6 ingredients
Baking & Spices
- 21 oz 600 grams sugar
- 700 g Chocolate, white or dark
- 1 tbsp Vanilla extract
Dairy
- 14 oz 400 grams condensed milk
Desserts
- 38 g Gelatin, powdered
Liquids
- 14 oz 400 grams water
Chef Iso saved to Pastry Techniques
Chocolate takes on various properties when melted due to cocoa butter’s crystalline structure. Tempered chocolate's crystal structure (composed mostly of beta crystals) allows it to have a sheen and a satisfying snap when cooled. Click here to learn our easy method for tempering chocolate.
Everything you need to know about tempering chocolate, from the simple science behind the process to my go-to (easiest!) method.
Learn how to temper chocolate with this illustrated tutorial. This is the simplest, easiest, most FOOL-PROOF way to temper chocolate ever!
Magda Lena saved to porady
Learn about the different types of chocolate and their uses. Also discover how to make and temper chocolate and find out loads more interesting stuff.
Tula Martinez saved to Chocolate Chemistry