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Temperrific
A guide on how to table temper chocolate and how to make a hand-
dipped praline.
Tempering Chocolate
Before you start tempering chocolate using the Table Method , you have
to gather your Mise en Place.
Mise En Place for Table Tempering
Step 1a: Sanitation of Table
 Sanitize your table
using the sanitizing
solution located on
the chemical Rack.
 Let the solution sit on
the table for 1-3
minutes.
Step 1b: Sanitation of Table
 After 1-3 minutes,
wipe down the table
with paper towels
Step 2: Description of Chocolate
 The chocolate that is being
used to temper in the case
is Milk Chocolate.
 Milk chocolate is made
with Chocolate Liquor,
Sugar, Extra cocoa butter,
dried or condensed milk,
vanilla, and lecithin.
 The first temperature of
the chocolate, right out of
the chocolate warms has to
be 115˚F.
Step 3: Pouring Chocolate
 Pour 2/3 of un-
tempered chocolate in
the center of the table.
See last slide for tips
Step 4: Cleaning the bowl
 Stop pouring at 2/3
 Make a “L” shape
with your index and
thumb.
Step 5: Spreading the Chocolate
 Spread the chocolate
thinly on the table.
Step 6: Scarping towards the center
 Scrape the chocolate
towards the center of
the table using _____
and your off set.
Step 7: Gathering of Thicken Chocolate
 Push thickened
chocolate to the “open”
edge of the table.
Step 8: Dispensing tempered chocolate into warm chocolate
 Push all the
chocolate into the 1/3
of warm chocolate
that was left in the
bowl
Step 9: Mixing both chocolate
 Mix together both
chocolates with the
scapula until
incorporated
Step 10: Check Temperature with thermometer
 Check the
temperature using a
thermometer. The
temperature should
be 88˚F in order for
the chocolate to be
considered tempered.
 But it can drop as
low as 3 degrees and
still be tempered
Step 11: Check setting
 Check the setting
using a test strip.
 Dip the strip in to the
chocolate and pull it
up and down motion.
 Place the strip on top
of another paper.
Step 12: Reheat using the oven
 Reheat chocolate by
placing the bowl in the
oven, shutting the
door carefully (so that
you don’t shut off the
piolet light), and turn
the fan.
 Let it go for about 20
seconds intervals until
its desired consistency
Step 13: Reheat using the heat gun
 To reheat using a
heat gun, turn on the
heat gun to on high.
 Hold it above the
chocolate at about
8inches away, stir the
chocolate while
mixing.
Step 14: Reheat using hot chocolate
 Using a ladle, pour
more chocolate in to
the bowl until desires
consistency and
temperature is
achieved.
Step 15: Checking viscosity
 Check the viscosity
by mixing the
chocolate and then
picking up the
scapula and seeing
how fast the
chocolate falls back
into the bowl.
Hand-Dipped Pralines
Step 1: Frame Set up
 Place a piece of
parchment paper on a
plexy glass sheet, and
wrap it with plastic
wrap.
 Tape down the bars
so that the tape is on
the outside.
Step 2a: Spreading the Filling
 Pour the filling all over
the inside of the frame.
 Using an off set
Spachula, spread the
filling to the corners
 Using another metal rod,
spread the filling evenly
throughout the frame by
making a jumping
motion
Step 3: Removing Bars
 Remove the bars by
removing the tape
first, then cutting
along the bars.
Mise en Place for Pre-Coat
Step 4: Pre- Coating
 Pour about ¾ ladle into a bowl.
 Using a rubber spatula, scope the
spatula half way full, and pour it in
the middle of the filling.
 Scope some more and pour it on the
end.
 Using an off set spatula spread the
chocolate evenly over the whole
surface. By doing this your spot
tempering the chocolate
 Flip over the filling by a piece of
parchment paper, overlapping the
one with filling on it.
 Lift the parchment paper with the
filling on it and flip over the new
on.
 Repeat the first 3 bullets in order to
pre-coat the other side.
5: Making the Template
 In order to make a praline,
you have to make a
template.
 Start off by lining up a
small piece of cardboard to
the 1inch mark.
 Count the line until you
reach 13.
 Using an xacto-knife make
a line that’s about 1 inch
long, then cut at an angle
Step 6: Marking the Filling
 Rotate the filling so that
its portrait.
 Using a paring knife , line
up the template against it
 Move the paring knife to
the other side and make a
line.
 Make sure the line is
about 1/8 inch away from
the border of the filling
Mise en Place for Cutting
Step 7: Cutting Filling
 Line up the top incision
to the bottom one and
cut straight down, in
order to make “sticks”
 Rotate to orientation,
and repeat step 6 , and
cut.
 Wipe the knife using
folded paper towels
after every cut
Step 8: Set up of Dipping Station
 If your right handed,
your un-dipped filling
is to your left, the
tempered chocolate is
in the center and the
dipped fillings are to
your right.
Mise en Place for dipping
Step 9: Dipping Procedure
 Drop the filling pretty
side down in the filling.
 Place you fork on filling
and rotate so that the
pretty side it now up.
 Using a poking motion,
dip the praline until the
top is smooth.
 Bounce the filling up
and down, while
simultaneously moving
to the back of bowl.
Step 10: Placement of Dipped Praline
 To place the praline, let it
slide of the fork until it
catches the paper.
 When the praline it
touching the paper, place
on the paper and slide it
off.
 Before removing the fork
completely, push the
praline back so that no
feet are formed.
Step 11: Decoration of Praline
 To decorate the
praline, just lightly
touch the top with
your dipping fork.
 Lift if up and pull
back.
Step 12: Feet or No Feet
Step 13: Finished Praline
Tips for Table Tempering
Tips for Pouring (Step 3) :
1. Make the chocolate is at
115˚F before pouring over
table
2. Not sure how much is 2/3?
Divide you un-tempered in to
bowls. One holding 2/3 that is
going to be poured on the
table, and the other 1/3 in a
larger bowl
Tips for Scraping (Step 6):
1. Make sure to clean
the spackle knife
using your off set
spatula after every
scrape towards the
center
By: Leokery Martinez
Date: May 20,2015
BPA 1035

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Leokery Martinez Homework, BPA 1035

  • 1. Temperrific A guide on how to table temper chocolate and how to make a hand- dipped praline.
  • 2. Tempering Chocolate Before you start tempering chocolate using the Table Method , you have to gather your Mise en Place.
  • 3. Mise En Place for Table Tempering
  • 4. Step 1a: Sanitation of Table  Sanitize your table using the sanitizing solution located on the chemical Rack.  Let the solution sit on the table for 1-3 minutes.
  • 5. Step 1b: Sanitation of Table  After 1-3 minutes, wipe down the table with paper towels
  • 6. Step 2: Description of Chocolate  The chocolate that is being used to temper in the case is Milk Chocolate.  Milk chocolate is made with Chocolate Liquor, Sugar, Extra cocoa butter, dried or condensed milk, vanilla, and lecithin.  The first temperature of the chocolate, right out of the chocolate warms has to be 115˚F.
  • 7. Step 3: Pouring Chocolate  Pour 2/3 of un- tempered chocolate in the center of the table. See last slide for tips
  • 8. Step 4: Cleaning the bowl  Stop pouring at 2/3  Make a “L” shape with your index and thumb.
  • 9. Step 5: Spreading the Chocolate  Spread the chocolate thinly on the table.
  • 10. Step 6: Scarping towards the center  Scrape the chocolate towards the center of the table using _____ and your off set.
  • 11. Step 7: Gathering of Thicken Chocolate  Push thickened chocolate to the “open” edge of the table.
  • 12. Step 8: Dispensing tempered chocolate into warm chocolate  Push all the chocolate into the 1/3 of warm chocolate that was left in the bowl
  • 13. Step 9: Mixing both chocolate  Mix together both chocolates with the scapula until incorporated
  • 14. Step 10: Check Temperature with thermometer  Check the temperature using a thermometer. The temperature should be 88˚F in order for the chocolate to be considered tempered.  But it can drop as low as 3 degrees and still be tempered
  • 15. Step 11: Check setting  Check the setting using a test strip.  Dip the strip in to the chocolate and pull it up and down motion.  Place the strip on top of another paper.
  • 16. Step 12: Reheat using the oven  Reheat chocolate by placing the bowl in the oven, shutting the door carefully (so that you don’t shut off the piolet light), and turn the fan.  Let it go for about 20 seconds intervals until its desired consistency
  • 17. Step 13: Reheat using the heat gun  To reheat using a heat gun, turn on the heat gun to on high.  Hold it above the chocolate at about 8inches away, stir the chocolate while mixing.
  • 18. Step 14: Reheat using hot chocolate  Using a ladle, pour more chocolate in to the bowl until desires consistency and temperature is achieved.
  • 19. Step 15: Checking viscosity  Check the viscosity by mixing the chocolate and then picking up the scapula and seeing how fast the chocolate falls back into the bowl.
  • 21. Step 1: Frame Set up  Place a piece of parchment paper on a plexy glass sheet, and wrap it with plastic wrap.  Tape down the bars so that the tape is on the outside.
  • 22. Step 2a: Spreading the Filling  Pour the filling all over the inside of the frame.  Using an off set Spachula, spread the filling to the corners  Using another metal rod, spread the filling evenly throughout the frame by making a jumping motion
  • 23. Step 3: Removing Bars  Remove the bars by removing the tape first, then cutting along the bars.
  • 24. Mise en Place for Pre-Coat
  • 25. Step 4: Pre- Coating  Pour about ¾ ladle into a bowl.  Using a rubber spatula, scope the spatula half way full, and pour it in the middle of the filling.  Scope some more and pour it on the end.  Using an off set spatula spread the chocolate evenly over the whole surface. By doing this your spot tempering the chocolate  Flip over the filling by a piece of parchment paper, overlapping the one with filling on it.  Lift the parchment paper with the filling on it and flip over the new on.  Repeat the first 3 bullets in order to pre-coat the other side.
  • 26. 5: Making the Template  In order to make a praline, you have to make a template.  Start off by lining up a small piece of cardboard to the 1inch mark.  Count the line until you reach 13.  Using an xacto-knife make a line that’s about 1 inch long, then cut at an angle
  • 27. Step 6: Marking the Filling  Rotate the filling so that its portrait.  Using a paring knife , line up the template against it  Move the paring knife to the other side and make a line.  Make sure the line is about 1/8 inch away from the border of the filling
  • 28. Mise en Place for Cutting
  • 29. Step 7: Cutting Filling  Line up the top incision to the bottom one and cut straight down, in order to make “sticks”  Rotate to orientation, and repeat step 6 , and cut.  Wipe the knife using folded paper towels after every cut
  • 30. Step 8: Set up of Dipping Station  If your right handed, your un-dipped filling is to your left, the tempered chocolate is in the center and the dipped fillings are to your right.
  • 31. Mise en Place for dipping
  • 32. Step 9: Dipping Procedure  Drop the filling pretty side down in the filling.  Place you fork on filling and rotate so that the pretty side it now up.  Using a poking motion, dip the praline until the top is smooth.  Bounce the filling up and down, while simultaneously moving to the back of bowl.
  • 33. Step 10: Placement of Dipped Praline  To place the praline, let it slide of the fork until it catches the paper.  When the praline it touching the paper, place on the paper and slide it off.  Before removing the fork completely, push the praline back so that no feet are formed.
  • 34. Step 11: Decoration of Praline  To decorate the praline, just lightly touch the top with your dipping fork.  Lift if up and pull back.
  • 35. Step 12: Feet or No Feet
  • 36. Step 13: Finished Praline
  • 37. Tips for Table Tempering Tips for Pouring (Step 3) : 1. Make the chocolate is at 115˚F before pouring over table 2. Not sure how much is 2/3? Divide you un-tempered in to bowls. One holding 2/3 that is going to be poured on the table, and the other 1/3 in a larger bowl Tips for Scraping (Step 6): 1. Make sure to clean the spackle knife using your off set spatula after every scrape towards the center
  • 38. By: Leokery Martinez Date: May 20,2015 BPA 1035