The above video is a very quick, fairly vague explanation of the difference between tempered and untempered chocolate.
Dan Souza, the editor of Cooks Illustrated magazine, illustrates tempered chocolate as a rigid, highly structured stacking of kitchen chairs as compared to an 'untempered', random arrangement of the same chairs.
I would appreciate a little more detail, maybe a micrograph or two, but what you see above is all Dan's giving us this time. Dan has, however, given a little more detail about chocolate in the video after the jump which includes a recipe for millionaire shortbread that requires tempering of the chocolate topping, something Dan shows how to do using a microwave.
If you want to know even more - but with a bit less professional video quality - check out this video about tempering chocolate.
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