An idiots guide to tempering chocolate
1. You need 1 microwave safe bowl, 1 stainless steel bowl, a spatula and a thermometer
2. melt chocolate and heat it to 82.5-88°F. If it’s too hot, just let it cool down
3. Cold steel bowl in the freezer for 20-30 mins
4. Pour about 1/4 of the melted choc into cold bowl
5. Stir vigorously until it starts to thicken and sticks to the side of the cold bowl
6. Pour back into the warm chocolate
7. Stir to combine, completely incorporating the two
8. Test by dipping a butter knife into the chocolate and allowing to cool at room temperature. When cool is should have a matte, slightly glossy look to the surface
Chewy Salted Caramel:
- 200g caster sugar
- 80g unsalted butter
- 100g cream
- 50g glucose syrup
- 1 tsp salt
1. Melt the sugar in a small, non-stick pan on medium heat until all sugar is dissolved and it turns a deep amber colour.
2. Whisk through butter, being careful to not get any melted sugar on your skin, stirring until the butter and sugar combine
3. Pour in cream and whisk until combined, allow to boil for 1-2 mins.
4. Add in glucose syrup and salt, stirring well
5. Pour into a heat resistant container and blend with an immersion blender until smooth
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12 сен 2024
