Ok, my tempering skills are not sharp. They are getting better but not there yet. I bought one of those paddle type of thermometers, but I am not happy with it. Is there any thermometer that is better than others? Digital over glass? Glass over digital? Brand or generic?
As Vinny Barbarino would say... I am sooooo confused!
I know that this thread is a year old, but what a difference a year makes! I took your advice and purchased a quaity glass thermometer. I monitored the temperature faithfully. The bunnies came out fantastic! Each and every one of them!
Thanks for the tip, well worth the advice!
Thanks for following up and letting know everyone how things are going. Glad to know that the community was able to help you out.
I have learned that tempering is not proper term. the right term would be pre-crystallisation, because the stable beeta crystals what we need to have in our chocolate, don't form and line up correctly because of temperature. temperature is not the guarantee of good crystallisation. that is why you don't need to have or watch the thermometer constantly and worry about it. I bet all of you have been in the situation where you have done 'everything right' but the result is not what you wanted. the substance that makes those crystals is cocoa butter and if you just let it cool down on the table or pot, it will be still liquid but when you give it a movement, then it starts to crystallise. there is 3 main things for the proper pre-crystallisation, Time, Temperature, Movement...TTM. that is why the marble is used when doing the pre-crystallisation by hand. it is essential that in short Time you need to lower the Temperature of chocolate while constantly giving the Movement, because this is what gives and lines up the right crystals to the chocolate and when chocolate sample on your knife hardens in 3-5 minutes and has nice sheen, then it is ready. when not enough crystals it will not harden and when too much crystals it will have no sheen. so actually it is not a woo-doo and is more than easy to do pre-crystallisation without any thermometers, when you know and stick to the basic facts. thermometers with the big 'theory' about 'tempering' often just confuses people. try it...it's simple! good luck!