This a video from a TasteDC Exotic Chocolate Cooking Class with Rob Kingsbury discussing the tempering of chocolates. Tempering is a term both used in chocolate and in food preparation, but the word is used slightly differently for each purpose. In food prep, when you use the term “tempering”, it’s often associated with tempering eggs – if you add raw eggs to a hot liquid, they will scramble, which is usually not the goal, you want to incorporate eggs in an emulsion evenly throughout. Rob, who owns both ACKC on 14th St., in Washington, D.C. and Del Ray, VA, as well as Kingsbury Chocolates in Alexandria, VA, mentions how his mother made Chocolate Cream Pie by tempering eggs. When it comes to chocolate, tempering is about creating shiny hard chocolate which is snaps when you break it or bite into it. This is caused by the crystalline structure of the cocoa butter and solids together, for an intense explanation check out Cooking for Engineers on Chocolate Tempering. If you don’t temper chocolate, it just doesn’t have the appearance and crunch that most people like.
Here’s the information from the TasteDC class:
TasteDC’s Chocolate Temptation:
Class on Making Exotic and Unique Handmade Chocolates
with Rob Kingsbury, Kingsbury Chocolates
Sunday, March 26, 2006
-Chipotle Cinnamon Truffle
-Wasabi Orange Lavender Truffle
-Demonstration of a White Chocolate bar filled with Cranberry and Lime Relish.
Oh, and plenty of wine was served – Port and dessert wines go with chocolate, but medium bodied reds like Merlot do nicely.
Charlie “I Drink on the Job” Adler