Temperrific

A guide on how to table temper chocolate and how to make a hand-dipped praline.

Tempering Chocolate

Before you start tempering chocolate using the Table Method , you have to gather your Mise en Place.

Mise En Place for Table Tempering

Step 1a: Sanitation of Table

Sanitize your table using the sanitizing solution located on the chemical Rack.

Let the solution sit on the table for 1-3 minutes.

Step 1b: Sanitation of Table

After 1-3 minutes, wipe down the table with paper towels

Step 2: Description of Chocolate

The chocolate that is being used to temper in the case is Milk Chocolate.

Milk chocolate is made with Chocolate Liquor, Sugar, Extra cocoa butter, dried or condensed milk, vanilla, and lecithin.

The first temperature of the chocolate, right out of the chocolate warms has to be 115˚F.

Step 3: Pouring Chocolate

Pour 2/3 of un-tempered chocolate in the center of the table.

See last slide for tips

Step 4: Cleaning the bowl

Stop pouring at 2/3

Make a “L” shape with your index and thumb.

Step 5: Spreading the Chocolate

Spread the chocolate thinly on the table.

Step 6: Scarping towards the center

Scrape the chocolate towards the center of the table using _____ and your off set.

Step 7: Gathering of Thicken Chocolate

Push thickened chocolate to the “open” edge of the table.

Step 8: Dispensing tempered chocolate into warm chocolate

Push all the chocolate into the 1/3 of warm chocolate that was left in the bowl

Step 9: Mixing both chocolate

Mix together both chocolates with the scapula until incorporated

Step 10: Check Temperature with thermometer

Check the temperature using a thermometer. The temperature should be 88˚F in order for the chocolate to be considered tempered.

But it can drop as low as 3 degrees and still be tempered

Step 11: Check setting

Check the setting using a test strip.

Dip the strip in to the chocolate and pull it up and down motion.

Place the strip on top of another paper.

Step 12: Reheat using the oven

Reheat chocolate by placing the bowl in the oven, shutting the door carefully (so that you don’t shut off the piolet light), and turn the fan.

Let it go for about 20 seconds intervals until its desired consistency

Step 13: Reheat using the heat gun

To reheat using a heat gun, turn on the heat gun to on high.

Hold it above the chocolate at about 8inches away, stir the chocolate while mixing.

Step 14: Reheat using hot chocolate

Using a ladle, pour more chocolate in to the bowl until desires consistency and temperature is achieved.

Step 15: Checking viscosity

Check the viscosity by mixing the chocolate and then picking up the scapula and seeing how fast the chocolate falls back into the bowl.

Hand-Dipped Pralines

Step 1: Frame Set up

Place a piece of parchment paper on a plexy glass sheet, and wrap it with plastic wrap.

Tape down the bars so that the tape is on the outside.

Step 2a: Spreading the Filling

Pour the filling all over the inside of the frame.

Using an off set Spachula, spread the filling to the corners

Using another metal rod, spread the filling evenly throughout the frame by making a jumping motion

Step 3: Removing Bars

Remove the bars by removing the tape first, then cutting along the bars.

Mise en Place for Pre-Coat

Step 4: Pre- Coating Pour about ¾ ladle into a bowl.

Using a rubber spatula, scope the spatula half way full, and pour it in the middle of the filling.

Scope some more and pour it on the end.

Using an off set spatula spread the chocolate evenly over the whole surface. By doing this your spot tempering the chocolate

Flip over the filling by a piece of parchment paper, overlapping the one with filling on it.

Lift the parchment paper with the filling on it and flip over the new on.

Repeat the first 3 bullets in order to pre-coat the other side.

5: Making the Template

In order to make a praline, you have to make a template.

Start off by lining up a small piece of cardboard to the 1inch mark.

Count the line until you reach 13.

Using an xacto-knife make a line that’s about 1 inch long, then cut at an angle

Step 6: Marking the Filling

Rotate the filling so that its portrait.

Using a paring knife , line up the template against it

Move the paring knife to the other side and make a line.

Make sure the line is about 1/8 inch away from the border of the filling

Mise en Place for Cutting

Step 7: Cutting Filling

Line up the top incision to the bottom one and cut straight down, in order to make “sticks”

Rotate to orientation, and repeat step 6 , and cut.

Wipe the knife using folded paper towels after every cut

Step 8: Set up of Dipping Station

If your right handed, your un-dipped filling is to your left, the tempered chocolate is in the center and the dipped fillings are to your right.

Mise en Place for dipping

Step 9: Dipping Procedure

Drop the filling pretty side down in the filling.

Place you fork on filling and rotate so that the pretty side it now up.

Using a poking motion, dip the praline until the top is smooth.

Bounce the filling up and down, while simultaneously moving to the back of bowl.

Step 10: Placement of Dipped Praline

To place the praline, let it slide of the fork until it catches the paper.

When the praline it touching the paper, place on the paper and slide it off.

Before removing the fork completely, push the praline back so that no feet are formed.

Step 11: Decoration of Praline

To decorate the praline, just lightly touch the top with your dipping fork.

Lift if up and pull back.

Step 12: Feet or No Feet

Step 13: Finished Praline

Tips for Table Tempering

Tips for Pouring (Step 3) :1. Make the chocolate is at

115˚F before pouring over table

2. Not sure how much is 2/3? Divide you un-tempered in to bowls. One holding 2/3 that is going to be poured on the table, and the other 1/3 in a larger bowl

Tips for Scraping (Step 6):1. Make sure to clean

the spackle knife using your off set spatula after every scrape towards the center

By: Leokery Martinez Date: May 20,2015

BPA 1035