Chef's Quick Tip: Temper Chocolate

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This week, Chef Aarti Khosla of  Le Rouge by Aarti in Westport shows Tina Redwine how to Temper Chocolate. 

If you have any questions, please email tredwine@news12.com.

Temper Chocolate 

Ingredients 

1lb bar of chocolate

Directions:

Break a 1lb bar of chocolate into small pieces.

Put in a heat safe bowl and heat in the microwave in 10 second spurts stirring after every spurt till the temperature reaches 121°F degrees . 

Pour 2/3rd melted chocolate on a cool marble surface and move it around with a spatula till it cools down to 82°F degree. Once it cools down scrape it from the marble and put it back to the bowl and stir rigorously to incorporate the two chocolates into a smooth mix. The temperature should be 92°F degrees and the. It’s ready to be used for molding.

Pour tempered chocolate in your choice of mold and let it crystallize in the refrigerator for 10 minutes.

Unmold  the chocolate and paint with edible color.

Contact:

Le Rouge Chocolates & Cakes by Aarti

190 Main Street, Westport CT-06880 
Phone : 203-293-6106

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