(PRWEB) February 21, 2013
For do it yourself wedding planners interested in saving money by buying chocolate in the raw, as opposed to vending candy or retail personalized wedding chocolates, the tempering process is crucial. Chocolate that is not tempered (a process of heating, cooling and melting) prior to pouring into custom molds will turn out chalky, chunky and/or just plain wrong due to unstable crystallization. Chocolate tempering is a crucial step in any do it yourselfer's attempt to create bridal chocolate favors from custom molds and bulk chocolate. Tempering needn't be a daunting prospect for the detail-oriented bride or groom willing to follow the steps.
1) Use only premium bulk chocolate, preferably from a brand such as Ghirardelli or Callebaut, bought through Whole Foods or Trader Joes.
2) Acquire an accurate, reliable candy thermometer from any wholesale confectionery outlet.
3) Heat 2/3 of the chocolate on a stovetop to a temperature just below 115 degrees Fahrenheit.
4) Utilize the "seeding method" for tempering chocolate. This involves chopping up 1/3 of the chocolate to be tempered and stirring in the finely-chopped chocolate bits during the cooling process, bringing the temperature of the chocolate gradually down to 89 degrees Fahrenheit prior to pouring it into custom molds.
5) Test the tempered chocolate by smearing a portion onto a piece of wax paper and placing it into the refrigerator for five minutes. It should come out with a "swirly" texture and break off with an audible "snap”.
Do the Bride a Favor offers DIY tips for tempering chocolate, perfect for wedding planners on a budget.
About Do the Bride a Favor:
Do the Bride a Favor consults and reports on trends and innovations relevant to the wedding favor industry.