Tempered Dark Chocolate, How To Temper Dark Chocolate
by Tarla Dalal
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Be it brownies or be it ice-creams , a drizzling of tempered chocolate always raises the standards of the dessert.
This recipe throws light on how to melt chocolate perfectly in a double-boiler, so you get a smooth sauce without any charring or burning. Tempered chocolate can be used hot or at room temperature as a topping or as an ingredient in the preparation of various chocolaty desserts like Peanut Butter Bites , White Chocolate Praline Rocks and many more.
- Heat enough water in a saucepan and allow it to boil.
- Once the water starts boiling, put the dark chocolate in a heat resistant bowl and place it over the saucepan, taking care that the base of the bowl is not in contact with the water.
- Cook it on a medium flame for 4 to 5 minutes, while stirring continuously or till the chocolate melts completely and resembles a smooth sauce.
- Use immediately or cool the chocolate to room temperature and use as required.
- At room temperature, the chocolate will neither be warm nor cool. To test the temperature of the chocolate, touch it with the back of your finger.
Nutrient values per cup
|Vitamin A||26.9 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.4 mg|
|Vitamin B3||2.1 mg|
|Vitamin C||0 mg|
|Folic Acid||13.7 mcg|
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