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Temper chocolate
Tempering is done by melting solid chocolate to a temperature high enough that the crystals in the cocoa butter break down. This temperature is between 45-48°C. Once the chocolate is fully melted, it must be cooled to about 28°C, a temperature at which crystals will start to form again so that the chocolate can eventually re-solidify. The chocolate’s temperature is then raised back to about 31°C, where it is very fluid and can be poured into chocolate moulds and used for other applications.
The crystals that start to form when the chocolate is cool (Beta 5 crystals) are stable crystals contained in the cocoa butter of chocolate. They provide the necessary structure for the chocolate to become shiny, smooth and have a good “snap” when it is set. The chocolate that has not been tempered or that has been improperly tempered will look flat or discolored. It will lack the sharp “snap” of tempered chocolate and will typically not be as smooth as it melts.
Cocoa butter silk
To make easy and more guarantee the result of chocolate shine and snap, use the cocoa butter silk to be added into the temper chocolate.
dosage 1% -2%of chocolate
example : 500 gr. temper chocolate add 5 gr. -10gr. cocoa butter silk
What is cocoa butter silk?
as follow the above, cocoa butter Silk is basically a solid or soft paste made of 100% cocoa butter that is in the proper tempered form (Form 5)which also called beta 5(33.6°C). A small amount can be added to any temper chocolate by providing a framework on which the remaining cocoa butter crystals form. This technique is a way of easily “seeding” your temper /unwell tempered chocolate without as much fuss of precisely controlled temperatures.
pic1, beta form1-6
pic2.
pic3.
for adding cocoa butter silk into the temper chocolate typical temp between 29-33°C, but not add when over 33.6°C, it will break the crystal beta back to unstable. see pic 1.
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