The process of tempering , in both steel and chocolate , is the same . The material is heated and cool until its inner structure is such that it can be carried by a warrior with award . Here ’s how to make umber , or a blade , or a deep brown sword .
you’re able to buy , or prepare , all the ingredients for a perfect chocolate barroom . you may grind noggin , make cocoa butter , add together chocolate spirits , sprinkle in some moolah . Let that harden , even if you ’ve ground the beans and added the finest possible wampum , and you ’ll get a delicate , nonuniform great deal . It wo n’t even be a ledge - static mess , as it will soon grow the light - browned “ flush ” that you see on old burnt umber bars – particularly if they ’re bad made and badly stored .
If you want to stride through the world with practiced burnt umber by your side , you have to behave the same direction you would if you wanted to stride through the world with good brand . You have to normalize your raw substance so it becomes homogenous and potent . Here ’s why .
As melted coffee re - forms , it mold all unlike variety of crystalline structures . Some of those structures are are comparatively pliable and melt easily at very low temperatures . Some are strong , and melt at high-pitched temperature . Some are even stronger , and more resilient . you could “ seed ” any of these crystals into structureless melt drinking chocolate , and the presence of a sure eccentric of crystal will increase the likelihood of a similar crystal form nearby .
Tempering chocolate ( and temper steel ) , involves heat and cool the material again and again , to ever higher temperatures . The first thawing of the chocolate , at the humble temperature , will cause the lowest - temperature crystals to run . If they ’re cooled , they ’ll likely reform and make high - temperature crystals . Heat the mixture to a high temperature , and the quartz glass that melt at the more or less mellow temperature will dissolve and fade out of the picture . The operation repeat , with the drinking chocolate being wake to higher and mellow temperature , but not red-hot enough to melt completely lose the highest - temperature quartz . The “ weaker ” lechatelierite get melted forth .
finally , only the highest - temperature crystals persist , seed the chocolate , and cause the entire opus of umber to have one , strong , temperature - resistive structure . This is why really good coffee ( and sound brand ) resist melting , refuse changes in consistency , and has a kind of strength and snap . You ’ve made it impregnable , and slightly more brittle . This is also why , if you leave good chocolate in a hot car and it melts , it will reform as mushy and oddly - textured . When you melt the hot chocolate completely , you destroy its microstructure entirely , and it does n’t regenerate properly .
Top Image : David Leggett
[ ViaChocolate Alchemy , temper Chocolate . ]
ChemistryChocolateScience
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