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.
