Tej zaum yog qhov mob loj tshaj plaws rau cov kws ua zaub mov noj thaum ua haujlwm nrog purecocoachocolate. Nov yog qee qhov teeb meem nrog tempering.
1. When do you need to temperchocolate?
Feem ntau, cov qhob noom xim kasfes yog siv ncaj qha los ua cov qhob noom xim kasfes xuas tes ua, caotings, thiab thaum lub ntsej muag ci thiab ruaj khov, cov qhob noom xim kasfes yuav tsum tau tempered.while rau chocolate mousse, ganache, flavored cream, pasta, ncuav mog qab zib, txawm rau toasted chocolate, hniav chocolate thiab lwm yam, tsis tas yuav tsum tau tempering, koj tsuas yog yaj lub chocolate ces tsuas yog siv nws;
2. What is the significance of tempering?
Qhov tseeb, kev tswj qhov kub thiab txias yog cov txheej txheem ntawm cua sov, txias, thiab cua sov dua. Los ntawm tempering, peb tab tom hloov lub xeev crystal hauv chocolate, thiab peb rov tsim kho qhov kev sib raug zoo ntawm cov muaju kom cov chocolate tuaj yeem ua kom khov dua ntawm chav sov. Zoo tempered chocolate muaj glossy thiab crisp kev ntxhib los mos, ib tug meej melting point thiab lub txee lub neej ntev. Yog hais tias cov qhob noom xim kasfes tsis zoo tempered tab sis muab tso ncaj qha rau hauv tub yees, txawm hais tias nws tuaj yeem condensed rau lub sijhawm luv luv, tab sis ib zaug coj tawm ntawm chav tsev kub, nws yuav yaj sai sai thiab ua paug. Tom qab ib lub sij hawm, nws yuav txawm Frost.
Yog li peb tuaj yeem pom qhov tseem ceeb ntawm tempering.