First attempt at experimenting with chocolate - question!

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Permalink Reply by antonino allegra on April 29, 2012 at 3:32pm

HI There,

you cannot temper vegetable fat based "chocolate", it doesnt work.

to temper you don't need 10 kg chocolate, but as small as 100gr.... and even if ou mess up the tempering, you just need to re-melt and start again!

"experiment" with compound chocolate will not teach you anything....

best of luck!

Antonino

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Permalink Reply by James P on April 29, 2012 at 7:26pm

Hi Antonino,

Thanks for the reply - I'll stick to non-vegetable fat chocolates for experimenting. Presumably that's the only thing that matters when choosing chocolate?

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Permalink Reply by Patti Humbert on April 29, 2012 at 9:11pm

James, if there is a Trader Joe's near you, you can get pretty good quality dark chocolate for about $5/ pound.  I use their pound plus bars for some things and they have worked well.  They are rather thick when melted compared to a good couverture but they are an excellent price to start experimenting with!  Have fun!

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Permalink Reply by James P on April 30, 2012 at 5:36am

Hi Patti,

I'm in the UK, so there isn't a Trader Joe's nearby to me. There are some bargain shops that sell names like Lindt relatively inexpensively, though. I'll see what they have on offer.

I think for the moment, I just want to get started with tempering - I'm not fussed about making anything yet - I just want to get the tempering right before I do anything else.

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