Tempering is probably the biggest pain point for pastry chefs when working with purecocoa chocolate. Here are some of the problems with tempering.
1. When do you need to temper chocolate?
Usually, chocolate is used directly to make handmade chocolate shells, caotings, and when a bright appearance and stable texture is required, the chocolate needs to be tempered.while for chocolate mousse, ganache, flavored cream, pasta, cake, even for toasted chocolate, decorative chocolate etc, there is no need for tempering, you just melt the chocolate then just use it;
2. Apakah kepentingan pembajaan?
In fact, temperature regulation is the process of heating up, cooling down, and heating up again. By tempering, we are changing the crystal state in chocolate, and we are rebuild the alignment of the crystals so that chocolate can be solidified again at room temperature. Properly tempered chocolate has glossy and a crisp texture, a clear melting point and a long shelf life. If the chocolate is not well tempered but being put directly into refrigerated, although it can be condensed for a short time, but once taken out at room temperature, it will quickly melt and become contaminated. After a period of time,it will even frost.
So we can see the importance of tempering.
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