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What is Tempering Gourmet Chocolate?
When chocolate is molded or used for decorating pastries, coating fruits or a variety
of other edible delights, it should have been tempered correctly.
Tempering chocolate is a highly controlled process, one that requires a keen eye and
learned knowledge of each stage in the process. The KitchenAid Precise Heat Mixing
Bowl features a tempering chocolate mode that allows you to select any temperature
from 21° to 105° C. Perfectly tempered chocolate has a distinctive, glossy, smooth
finish with a crisp snap. It releases easily from candy molds and does not melt quickly
when handled.
Tips for Tempering Chocolate
It is best to use high quality chocolate for optimal results.
Do not allow water to come into contact with the chocolate while melting, as the
chocolate will 'seize' up and form hard chunks.
Chop or cut the chocolate into small pieces before adding it into the KitchenAid
Precise Heat Mixing Bowl.
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