Leila started following questions for some readers, the first email was sent He

Leila started following questions for some readers, the first email was sent He's already giving thanks and comments about Trmpryng. The article is very interesting and a lot of new things for me. I just do not translate the text's Persian summary of his writing
Abstract suitable for tempering chocolate must contain at least 27% cocoa butter and 57% Dark Chocolate OK. Available in chocolate, often much less than this limit and contain more cocoa butter coconut oil and vegetable oil are they and why after taking Chspn to the roof of the mouth. So be careful while buying the constituent materials of chocolate fruit salad decoration pictures and remember them. Even more important than commercial brands are not really suitable for working professionals and not least because they are working in scientific fruit salad decoration pictures tempering of cocoa butter to make this example, fruit salad decoration pictures the lead of stated. You make a good structural bricks have the same shape and sized. Cocoa butter is the crystal structure, the crystal is different, with different sizes and textures. The main reason for tempering the size of these crystals and the overall texture of the chocolate is regular. Now lets see if melted chocolate got was himself without tempering, the crystals in different directions and in different sizes to take shape. This general texture of chocolate that's smooth and shiny appearance fruit salad decoration pictures does not produce the expected Khvshrng
Let just mention that not all chocolates available at stores fruit salad decoration pictures recommended for this usage. Cheap chocolate have only 5% cocoa butter (If you are lucky) and the rest is palm oil or shortening (solid vegetable fruit salad decoration pictures oil). That is why when you eat them they stick to your roof mouth. High quality Chocolates should have min of 27% cocoa butter (milk chocolate) and min of 57% (dark chocolate). When you buy chocolate for these usage you should look at the ingredients. Chocolate supplied by some famous and widely used brands, sold in different color and flavor are claimed that the only thing needed is to melt it and mold it!. Ok! That is not chocolate. That is milk solid plus Palm oil and hydrogenate oil. Sounds delicious? I do not think so! These kinds of chocolates in culinary called "decorating chocolates". It is good for decorating fruit salad decoration pictures and showpieces, not to mention that some lazy chefs use this kind of chocolates for chocolate strawberries and it taste more unpleasant because the hydrated oil get cold!
Attached are some chocolate décor that we use as a garnish. You can make thin paper chocolate only with tempered chocolate that is shiny and flexible and you of course enjoy having them on your desserts.
I like to think of the science behind tempering it in terms of bricks. If you are going to build a structure that's sturdy fruit salad decoration pictures and even-and likely to stay that way-you want to use bricks fruit salad decoration pictures that are all the same size, are evenly stacked, and fit tightly together.
If you just melt chocolate and let it set up, the bricks are scattered all over the place-giving it a dull, mottled appearance and soft texture. When you temper, you are making sure the bricks in the cocoa butter are the right kind: uniform in size and shape, and stacked tightly together. This is what gives tempered chocolate its desired fruit salad decoration pictures characteristics: a smooth glossy surface, a nice "snap" when you bite into it, and better resistance to melting and scuffing.
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