So tonight started with tempering chocolate, tempering is the process of using temperature to control the crystallization of the coco butter in the chocolate. Without proper crystallization chocolate is crumbly and dull, but with it chocolate is smooth, shiny and has a nice snap when you break it apart. We us a process called Tabling, in this process the chocolate is melted using a double boiler and brought to 50 Celsius, then some of the liquid chocolate is poured onto a marble slab and worked using a spatula and a scrape. This is done to bring the temperature down so when it is added back into the remaining chocolate it in turn brings its temp down. You are looking for something between 28 and 29. Then quickly heat it back up to 32 but not over, 32 is the working temperature and at this point the chocolate will set correctly.
What you need to know is that it is a big fat messy pain in the butt and I hate doing it, but it will be on my finale so I have to learn.
After that we made up some meringue and piped it out into discs, these went into the oven and were backed for something we are doing tomorrow. More news then.
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