What's the deal with tempering chocolate?
I reheated a chocolate glaze to make it spreadable. The first batch came out smooth and shiny when spread over cakes, but the second time I reheated the same chocolate it turned out a dull, chalky, clumpy glaze.
I have never been an expert chocolatier. What are the "rules" for getting consistently attractive, shiny, smooth results with chocolate--for ganache, frostings, glazes, etc.
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6 Comments
Tempering chocolate can be tricky if you heat it too fast or too hot. You want to melt the chocolate over a double boiler until the chocolate reaches around 105*. Remove it from the heat and stir until the temp comes down to around 88*-90*, this was probably how you did your first batch. The second time you reheated it did you do in the microwave? or over a DB? regardless of your method, one way you can thin out your clumpy chalky chocolate is to add droplets of vegetable oil. NOT A LOT, but this will help smooth the chocolate back out and bring it to the shiny consistency that you want. Be careful that you don't add too much.
Now Ganache is a whole different story because you mix the chocolate with cream and sometimes a small amount of corn starch to give it the glossy finish.
I hope this helps and good luck!