Tempering chocolate: The Basics:
1. Melt it to a temperature high enough to break the crystal bonds.
2. Cool to a specific temperature.
3. Reheat to a tight temperature range based on the type of chocolate (white/milk is lower than semi, bitter).
Then you use it as tempered chocolate.
The trick is: keeping it steady at that final temperature.
I was reading a thread recently on tempering and a chef mentioned that his Zojirushi bread machine keeps a constant 88 degrees during the DOUGH phase. This is the perfect temperature to hold semi/bitter at the correct tempered state while you dunk/dip/decorate. He also mentioned that other bread machines are much higher, in the 90's.
Unfortunately, I have a WelBilt bread machine and while I read the entire manual, there was not a mention of the temperature during its Dough phase.
Any suggestions on how to find that out?
1. Melt it to a temperature high enough to break the crystal bonds.
2. Cool to a specific temperature.
3. Reheat to a tight temperature range based on the type of chocolate (white/milk is lower than semi, bitter).
Then you use it as tempered chocolate.
The trick is: keeping it steady at that final temperature.
I was reading a thread recently on tempering and a chef mentioned that his Zojirushi bread machine keeps a constant 88 degrees during the DOUGH phase. This is the perfect temperature to hold semi/bitter at the correct tempered state while you dunk/dip/decorate. He also mentioned that other bread machines are much higher, in the 90's.
Unfortunately, I have a WelBilt bread machine and while I read the entire manual, there was not a mention of the temperature during its Dough phase.
Any suggestions on how to find that out?