I am making filled candy for moms day.
the melted choc poured into the mould should I temper this?

thanks

By Chefspike (Chefspike) on Thursday, May 02, 2002 - 11:10 pm: Edit

Many Choc. companies pre-temper a lot of the choc. before they sell it.
You can if you want, but it's a waste of time, unless you need the practice.
Put the mould in the fridge and pour the choc in while it's cold. For the second and third layers,
don't chill it for quit so long. Thats if there is a 2nd and 3rd layer.

GO RED WINGS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

By Chefspike (Chefspike) on Thursday, May 02, 2002 - 11:16 pm: Edit

What kind of mould?
Hard rubber? Plastic? I forgot to ask.
Some plastic's will collect moisture, make sure you wipe this dry. The hard rubber ones, make sure they are clean.
You could also paint the first couple of layers on
before you pour. This helps "release" the choc. from the mould. Why?
Cause' it's thinner and the mould does not get and stay as warm. The thin layers chill much faster. Ok, em I boring you to death yet?

By Cheftim (Cheftim) on Thursday, May 02, 2002 - 11:53 pm: Edit

A block of chocolate is tempered, it has to be, if it weren't it melt at warm room temp. If you melt it it's got a be tempered again if you don't want it melting in moms fingers.

Some companies do make "candy chocolate" or "nontempering chocolate" or "coating chocoltate" all with added paraffin but they really aren't chocolate.

If your molding a ganash paste, truffle paste, then that's another thing, you don't have to worry about tempering because that doesn't temper.

By Chefspike (Chefspike) on Friday, May 03, 2002 - 12:00 am: Edit

Some companies do make "candy chocolate" or "nontempering chocolate" or "coating chocoltate" all with added paraffin but they really aren't chocolate.....................

Cheftim, this is not true.
Not all choc. that does not need to be tempered is filled with WAX.
Swiss Chalet, has a great line of choc, that he could use. Granted, there may be some kinds out there that are filled with that crap, but not all.
Hell, with some choc's today, you can temper them on a cold sheet pan.

By Thebaker (Thebaker) on Friday, May 03, 2002 - 05:35 am: Edit

Thanks all

and no chef spike you are not boring me.
I like learning things,

and I am useing real choc.
not that stuff filled with all that junk
and I do need the prctice since I have not done it since school. (but i do love working with chocolate)
If i paint the layers wont the brush strokes show up on the outside of the candy??

By Pastrycrew (Pastrycrew) on Sunday, May 12, 2002 - 04:50 am: Edit

TheBaker,

So I'm curious. What did you make for Mother's Day?

Chocolate is my favorite to work. I can email you some info I gave to my students if you like.

bt

By Thebaker (Thebaker) on Sunday, May 12, 2002 - 05:31 am: Edit

Thanks Pastrycrew

I am done already they are packed and ready to go.
My mother luvs dark choc and nuts so i made some dark choc hearts filled with a hazelnut ganache
and i made hazelnut truffles.

sc

By Pchef1 (Pchef1) on Monday, May 13, 2002 - 11:56 am: Edit

Just wanted to add my two cents.....no, not all chocolate that is hard is tempered. When chocolate has grey spots on it that shows that it is actually untempered. The grey spots are cocoa butter that have come out of temper and floated to the top and recrystalized. In order to have proper tempered chocolate, you must recrystalize the cocoa butter in the chocolate so that you get a sturdy shiny piece of chocolate. Just wanted to add that since I saw someone write that non-tempered chocolate is always melted or will always get finger prints on it.

By Thebaker (Thebaker) on Monday, May 13, 2002 - 04:55 pm: Edit

Thanks Pchef1
Isn't that blooming?


SC