11K views · 11K reactions | Learn more ⤵️ To get the very best shiny filled chocolates use a polycarbonate chocolate mould that you’ve polished with cotton wool. The shine transfers onto your tempered chocolate to give the most incredible shine. A silicone mould will never give such good results. #chocolate #chocolateart #chocolatetips #vegan #dairyfree #temperedchocolate #filledchocolate #cremeeggs #easterchocolate #chocolatework #lucysfriendlyfoods #thefriendlybaker #bakingtips #foodblogger #nutfree | Lucy, allergy friendly baking and recipes | IRSNa · Je te laisserai des mots
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How to temper chocolate 🍫 For the longest time, I didn’t know that chocolate had to be tempered. Come Christmas or Easter, I usually found myself melting bars of chocolate to coat confectionary like marzipan or brush moulds for chocolate Santas or Easter bunnies only to end up with a dull coating that didn’t snap when bitten and that melted too quickly between the fingers. It might seem a futile detail for homemade confectionary, but it’s deeply satisfying when the quality and texture of good chocolate seems unaltered after having meddled with it. But why do you actually need to temper chocolate? When you heat chocolate, you separate the fatty acid crystals inside the cocoa butter. If you would simply let it cool down, the crystals will form unevenly, creating the change in texture and appearance. By adding pieces of solid chocolate to the melted chocolate, you lower the temperature while allowing the crystals to re-connect in an organised form. The temperature is then raised again very gently to keep the chocolate smooth and liquid while using it as you wish. Beware that the temperatures differ for dark, milk and white chocolate. You can find the full instructions and notes for different chocolates on my website 👏 #chocolate #temperedchocolate #howto #meltedchocolate #patissiere #pastry #confectionery | Hermann | Hermann · Original audio
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