These are the provide guidelines for the tempering of couverture fromValrhona:
Optimized temperatures for a better use of the chocolate couvertures from Valrhona (see attachment).
1.You have the melting: melt all the couverture for about 12 houres: this is crucialto ensure thatthe cocoabutter is properly melted.
2.Check that the temperature is between 131/136F 55/58C
3. Temper the required amound of couverture, making sure that you always have some warm couverture inreserve.
4. Stir the mass regularly and check that it is at crystallisation temperature 82/84CF 27-28/29C
5. Stop cooling the mass and immediately raise the temperature to 88/90C 31/32C,
a/ by adding warm couverture at 131/136F
b/ warming it in bain-marie
c/ warming it in the microwave oven (400/500W max, so as not to burn it)
6. Check that the couverture is at working at 88/90F, and stir the mass regularly to ensure that the temperature, and thuscristallisation, is evenly distributed.
If you should have new moulds, keep them out of the fridge and make sure that these are proper, clean theme always with cotton. Makesure one's moulded to store theme for about 30' at a cool and dry place between12/18C.
Normaly this is wath you should do to have a perfect result!
If not dont forget practice is the best way to gave these results, I need to saysome times I also have a result notsatisfy!
Lots of succes and greetings from Belgium
Geert
updated by @vercruysse-geert: 05/04/15 04:17:57AM
