回火巧克力

巧克力融化的最佳温度在104°和113°F (40°、45°C)。从来没有融化巧克力直接热源。使用一种间接热源像一个热水浴,所以巧克力的温度达到104°- 113°F(40°到45°C)。这是完美的开始温度回火。

回火很重要,因为它决定了最后的光泽,硬度,和收缩的巧克力。当你融化巧克力,脂肪的分子分离。为了把他们在一起,你的脾气。有很多方法可以做到这一点。脾气最简单的方法之一是把它放在一次30秒的微波高功率,直到巧克力融化。小心不要过热。小心;巧克力不会看起来像它已经融化了,因为它保持它的形状。巧克力应该稍微比下唇暖和。你还可以看到肿块,但别担心; the residual heat of the chocolate will melt them. You can also use an immersion blender to break up the lumps and start the recrystallization process. Usually, the chocolate begins to set (recrystalize) along the side of the bowl. As it begins to crystallize, mix those crystals into the melted chocolate and they will begin the recrystallization process. Jacque Torres likes to use glass bowl because it retains the heat and keeps the chocolate tempered a long time.Another way to temper chocolate is called seeding. In this method, tempering is achieved by adding small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate but is usually one fourth of the total amount. Torres usually uses an immersion blender to mix the two together.

检查热处理的一个简单的方法是应用少量的巧克力一张纸或一把刀。如果巧克力已经正确地缓和它将强化均匀,显示良好的光泽在五分钟。