This video shows you a very simple Chocolate Tempering.
And presents chef’s and home baker styles chocolate balls.
The chocolate I used is white chocolate coverture. Originally, the chocolate was tempered once in the factory.
So if you don't exceed the minimum temperature when you're melting it again, you'll have a good result.
In the video, the temperature was raised by Bain-marie, but you put the chocolate in a plastic bowl and microwave it for 20 to 30 seconds.
In this way, there's no problem. Instead! It's only available in small quantities and maybe less glossy than the original method.
Anyway, there are many different tempering methods, but I'd like to tell you that is a better solution for home bakers.
I put some edible pearl powder on it. They look so glossy and bling.
Of course, it's pretty enough without the pearls. ^^
★ Ingredients
White or dark coverture chocolate (CALLEBAUT) not more than 400 grams
Edible pearl dust (optional)
★Tools
Stainless ball
Boiled water pot (for Bain-marie)
Cooking thermometer (required)
Scraper for scraping chocolate (I replaced it with a spatula)
Specialist Chocolate Mold half sphere
www.pastrychef.com/GRADUATED-...
Acrylic sphere 3cm(⌀), 4cm(⌀), 6cm(⌀), etc.
www.google.com/search?q=acryl...
★BGM
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