tempered chocolate造句

• Quick-tempered chocolate will usually do when a recipe calls for tempered chocolate.
• The tempered chocolate is pumped into depositors which doses it into moulds.
• Quick-tempered chocolate will usually do when a recipe calls for tempered chocolate.
• In the best of all possible worlds, the toffee would be covered with tempered chocolate.
• In most cases, when a recipe calls for tempered chocolate, you may use the quick-tempered kind.
• Put some melted, tempered chocolate in your hands, then roll the ganache centers in the chocolate.
• The tempered chocolate will immediately begin to set.
• Pour the cornflakes into a large mixing bowl, then pour about half the tempered chocolate over them.
• Chocolate tempering machines ( or temperers ) with computer controls can be used for producing consistently tempered chocolate.
• Cooler chocolate will still set, but it will be thicker and more difficult to work with, and it won't have the hard shine of well-tempered chocolate.
• If truffles seem a bit too elaborate for your first time out, try pouring melted, tempered chocolate or melted candy coating into molds, available at candy supply stores.
• Poorly tempered chocolate may have whitish spots on the dark chocolate part, called chocolate bloom; it is an indication that sugar and / or fat has separated due to poor storage.
• But because it has a thinner consistency than conventionally tempered chocolate ( because of the added fat ), it may not work quite as well when you are making some types of decorations.
• If you don't want it hanging around, however, make these easy nut clusters : Mix the excess melted, tempered chocolate with about an equal amount of toasted nuts or toasted coconut and drop by spoonfuls onto wax paper or into paper cups.
• But by stirring 1 tablespoon of oil or other liquid fat ( like melted clarified butter or vegetable shortening ) into every three ounces of melted chocolate, you can create a mixture like tempered chocolate, one that is colloquially called " quick tempered " chocolate.
• But by simply stirring 1 tablespoon of oil or other liquid fat ( like melted clarified butter or vegetable shortening ) into every 3 ounces of melted chocolate, you can create a mixture that approximates tempered chocolate and that is colloquially called " quick-tempered " chocolate.