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Aalst Wilmar Pte Ltd © 2019

 

Working with Chocolate

 

 

Chocolate is notoriously difficult to handle for first time home bakers, but once you’ve learnt the proper way to temper chocolate, you will love the versatility of this magical ingredient.

 

Chocolate has a very specific set of fat crystals and structure, hence in order to gives it various desirable properties like excellent gloss, good snap and hardness as well as good contraction ability it needs to be well tempered.

 

Chocolate has no water and absolutely hates it! A single drop of water into a bowl of melted chocolate can destroy it almost instantly. As soon as the water hits the melted chocolate, the crystal structure will break very rapidly and you will end up with a grainy, broken mess. Worst, the chocolate can never ever be recovered.

 

Click here to find out how to temper chocolate correctly!