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.
Tempered Dark Chocolate, How To Temper Dark Chocolate recipe with step by step photos
Nutrient values (Abbrv) per tbsp
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