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Tempering chocolate by adding finely chopped chocolate into already-melted chocolate is known as “seeding”. This lowers the temperature adding stability for a firmer set chocolate.
Break up 180 g chocolate
Finely chop 60 g chocolate
Lift the Cooking Chef head and fit the heat shield
Fit the Creaming Beater to the machine
Attach the Cooking Chef bowl to the machine
Add broken up chocolate into the Cooking Chef bowl, fit the splash guard
Heat at 47ºC on speed 3 for 10 minutes until melted
Scrape down the Creaming Beater if necessary
Add finely chopped chocolate to the bowl
Set the temperature to OFF
Mix on speed 2 for 2 minutes until completely melted
Scrape down the Creaming Beater if necessary and mix again
Use
Tempering chocolate by adding finely chopped chocolate into already-melted chocolate is known as “seeding”. This lowers the temperature adding stability for a firmer set chocolate.
Break up 180 g chocolate
Finely chop 60 g chocolate
Lift the Cooking Chef head and fit the heat shield
Fit the Creaming Beater to the machine
Attach the Cooking Chef bowl to the machine
Add broken up chocolate into the Cooking Chef bowl, fit the splash guard
Heat at 47ºC on speed 3 for 10 minutes until melted
Scrape down the Creaming Beater if necessary
Add finely chopped chocolate to the bowl
Set the temperature to OFF
Mix on speed 2 for 2 minutes until completely melted
Scrape down the Creaming Beater if necessary and mix again
Use