Hi,

What is tempered chocolate? What do you have to do to retemper?

Fran=E7oise.

"H. W. Hans Kuntze" wrote:

> 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,
> 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,
> or make molded items.
>
> If you need more info:
> http://www.baking911.com/chocolate_melt_temper.htm
>
> --
> Sincerly,
>
> C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
> http://www.cmcchef.com , chef<AT>cmcchef.com
> "Don't cry because it's over, Smile because it Happened"
> _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/