Tuesday, June 11, 2013

Tip #76: Use the Right Chocolate for Inclusions

We have another very quick tip for you this week. It’s all about making sure your chocolate is perfectly tempered for the best results.

Using inclusions in your chocolates? From nuts to coconut to dried fruits, the possibilities are endless for items to include or mix into chocolate and create unique flavors and presentations. However, did you know that you should use slightly under tempered chocolate when using inclusions? Because inclusions are room temperature they could easily, and quickly, over temper your chocolate when adding them to perfectly tempered chocolate.

What does this mean for your chocolate inclusion creations? Chocolate that is not in temper effects the final product in terms of bloom, texture and even the glossiness of the chocolate. Therefore, take this week’s tip to heart and pay close attention to the temper of your chocolate when using inclusions.

This tip was provided at our 2013 Chocolate Boot Camp education course. Find information on additional courses and events hosted by Retail Confectioners International on our website.

No comments:

Post a Comment

We appreciate your feedback!
RCI will review all comments before posting.