Tempering chocolate looks easy, but it's surprisingly difficult.
Chef Fujita will teach you how to adjust the temperature, how to mix, and how to tell the difference!

He will also post a recipe using this tempered chocolate, so be sure to check it out!

~~Tempering Procedure~~
1.
Prepare a hot water boiling bowl and a heatproof bowl.
(Tempering is melting while adjusting the temperature and bringing it down to a constant temperature)

2.
Melt the chocolate slowly.
(Chocolate does not like high temperature and moisture, so keep the temperature of the boiling water just before it boils.)

3.
Keep the temperature at 30~32 degrees Celsius while mixing and melting
(Dark chocolate: 50°C (50°F); 30~32°C (30~32°F) is a good working temperature)
(Milk chocolate: 40°C (104°F); 28~30°C (28~30°F) is the easiest temperature to work with).

4.
Mix carefully and do not mix too quickly.
(If the tempering is broken, the appearance and melt-in-your-mouth quality will deteriorate.)
(Tempering is complete when the chocolate hardens quickly when drizzled on a cutting board, and melts slowly when touched with a finger.)
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#chocolate #tempering #chef #technique #cooking #sweets

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