Articles tagged #CANDY-MAKING-CHOCOLATE
Articles tagged
#CANDY-MAKING-CHOCOLATE

Sephra chocolate - a brief history

[caption id="attachment_2337" align="aligncenter" width="1920"]All good chocolate starts with great cocoa beans![/caption]

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How to temper chocolate

Need to temper chocolate? Help is at hand! Believe it or not, the fear of tempering chocolate is quite common. But it can actually be fun. I always thought tempering chocolate would be a daunting task – and really tried to avoid it. Recently I saw a segment on the Food Network on how to temper chocolate. Now, I’m all in to tempering! It's actually fun! There are so many recipes which really rise to the next level, simply by using a good quality chocolate and tempering it. I’ve been a home cook and part time caterer for years, so I found many of The Food Network shows fun to watch and also got many good recipe ideas. Alton Brown has always been the most interesting, because he gave scientific facts about the food you cook and eat... and what actually happens, scientifically, to the food during preparation. Over the years, Alton has played many a roll on the Food Network, but his “Good Eats” show has remained popular and entertaining, as well as informative, to this day. Who knows how many years it’s been on, and yes, how many reruns we’ve endured, but, he’s given us many interesting and important scientific facts about the food we eat. Alton has several interesting “side-kicks” on his show. One he refers to as “W” is a well versed but impatient kitchen store employee who finds Alton totally exasperating because he searches for kitchen implements which are (as he put it) “multi-taskers”. In other words, he wants a pot or pan which will have more than one use in the kitchen! The other side-kick, known as “Shirley” is an actual food scientist who explains reasons for the action and re-action you get when you mix ingredients or substances. I happened to be watching a “Good Eats” show recently and the subject “WHY TEMPER CHOCOLATE?” came up. It was Shirley’s job to explain exactly what happens when you temper chocolate and why it has to be done a certain way and maintain an exact temperature to be successful. I thought it would be interesting to pass this along to you and hopefully you’ll find it both interesting and helpful the next time you're working with chocolate.

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