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Old 07-12-2003, 03:10 AM
H. W. Hans Kuntze
 
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Default Tempered chocolate

Dee Randall wrote:

What are the main uses for "tempered" chocolate in recipes?

Coating, enrobing.
Molded items, decorations.

Candy or ice cream only?

Only if it is poured on icecream and hardenes again.

Or would one use it in baking recipes?

If it is poured straight as a coating over a cake or used to pipe out,=20
create decorations, yes.

As an ingredient in a recipe, no.

Chocolate is already tempered when you buy it.
You just need to retemper it if you use it to put a coat on something,=20
or make molded items.

If you need more info:
http://www.baking911.com/chocolate_melt_temper.htm

--=20
Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com , chefATcmcchef.com
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20