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A chocolate temper meter is used to measure the presence of various types of the crystal forms IV, V in semi-molten cocoa butter in the preparation of well tempered chocolate. It works by measuring "the temperature of a standard weight of chocolate as it crystallizes when cooled in a controlled way."
Output of temper meter, showing chocolate that is (a) under-tempered; (b) well-tempered; (c) over-tempered. The conditions needed for tempering are difficult to control in large-scale productions. [13] Chocolate, stored before tempering at around 113 °F (45 °C), must be cooled for the fat to crystallize. [21]
A candy thermometer, also known as a sugar thermometer or jam thermometer, is a cooking thermometer used to measure the temperature and therefore the stage of a cooking sugar solution. (See candy making for a description of sugar stages.) A candy thermometer is similar to a meat thermometer but can read higher temperatures, usually 400 °F/200 ...
Related: Best Hot Chocolate Mixes (Blind Taste Test of 12 Different) How to Make Ina Garten's Hot Chocolate. To make Ina’s classic hot chocolate, heat whole milk and half-and-half in a saucepan ...
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Godiva's hot chocolate is so popular it's often sold out, so if you see it at your local Godiva store—or online—stock up. Total: 96/100 $18.50/14.5-ounce tin at Godiva