Chocolate change with temperature. Chocolate can become grainy or it can become streaky. These different texture of chocolate result from incorrect control of the chocolate’s temperature.
To control chocolate correctly, you need to know the specific temperature range that each type of chocolate must be kept within. Not all chocolate are the same. Different types of chocolate contain different ingredient that influence the specific temperature at which each type melt.
How temperature changes chocolate
For example, dark chocolate have a higher melting temperature because it contain more cocoa solids. Milk and white chocolate contain more milk solids so they melt at a lower temperature. Ruby chocolate contains different ingredient that fall somewhere in the middle of the temperature ranges of dark and white chocolate.
Chocolate is a suspension of cocoa particle in cocoa butter. Cocoa butter can form six different crystal structure. Only one of those structure creates chocolate that have a shine and a snap.
The other five create chocolate that have a dull snap, is soft to the touch, or has a waxy texture. Chocolate must be heated to specific temperature to allow the cocoa butter to form the correct amount of each of these crystals. The double boiler method can be used to melt chocolate because the water provides heat indirect to the chocolate in the bowl.
Using a double boiler means that the chocolate will not come into contact with the hot water. The alternative method to melting chocolate is using a microwave. Using a microwave allow for the chocolate to be melted quickly.
However, short burst of heat should be used and the chocolate should be stirred frequent. The chocolate should also be chopped into even small pieces before it is heated in the microwave. This ensures that the chocolate melt evenly throughout.
Seizing occurs when chocolate become thick and clumpy. This can happen if water enter the chocolate. The water molecule cause the cocoa particle in the chocolate to clump together.
Additionally, if the chocolate is overheat, it will seize. This is especially true of milk chocolate. The protein in milk chocolate make the chocolate react to heat.
Seizing can be reversed by add warm cream to the chocolate to create ganache. However, this only work if the chocolate didnt seize too much. Fat bloom and sugar bloom is two problem that can arise that change the appearance of chocolate.
Fat bloom occurs when cocoa butter rise to the surface of the chocolate. This typically happen if the chocolate was stored in a warm place. Sugar bloom occurs when moisture condense on the surface of the chocolate.
The moisture evaporate from the chocolate allowing the sugar to recrystallize. To prevent sugar bloom or fat bloom, store chocolate in a place with a consistent temperature and humidity. The process of tempering chocolate require that the chocolate be melted, cooled, and reheated to the appropriate temperature for the type of chocolate being used.
First, the chocolate need to be melted to destroy any existing crystal. Then the chocolate need to cool so that the appropriate number of stable crystal form. Finally, the chocolate be reheated to the proper working temperature to melt any unstable crystal.
Different temperature must be used for dark, milk, and white chocolate because each chocolate contain a different amount of milk solids. The principle of chocolate tempering can be applied to any use of chocolate. If chocolate is to be used to coat strawberry or to fill mold, the chocolate must be at the proper temperature.
If the chocolate is too warm, it will not set proper. If the chocolate is too cool, it will be too thick to pour or pipe easy. Chocolate must be stored properly after it is tempered.
Maintaining the proper temperature for chocolate allow it to remain tempered for longer period of time. Temperature fluctuation cause the cocoa butter to expand and contract. This can cause cocoa butter to rise to the surface of the chocolate.
Additionally, chocolate should be stored away from light and strong odor. Both light and odors can be absorbed by the chocolate. By keeping the chocolate wrapped when not in use, the chocolate can be preserved.