By Krystina Castella
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Additional info for Crazy About Chocolate: More than 200 Delicious Recipes to Enjoy and Share
Place the thermometer in the center of the oven, double-check the temperature for accuracy, and make adjustments as needed. The weather, time of day, and altitude can also affect oven temperature. Know your oven’s hot and cool spots and always provide adequate circulation around the item you are cooking by using the center rack and leaving several inches of space around the pan. REFRIGERATOR AND FREEZER Confectioners have mixed opinions on refrigerating chocolate to set it, although most people agree that when chocolate is allowed to set naturally, the time it takes for the cocoa butter to return to solid form is not forced, giving the chocolate a smoother mouthfeel and more consistent results.
Couverture Chocolate: A high-quality chocolate found in specialty stores, couverture chocolate adheres to European legal standards and is typically used for coating. It must include 35 percent cacao and 31 percent fat. When tempered, the chocolate develops a smooth finish and sheen. Compound Coating or Confectionery Coating: A chocolate substitute that uses vegetable fat instead of cocoa butter and contains little or no cocoa butter, this ingredient was created for those who do not want to fuss with tempering chocolate for dipping and molding.
CANDY STAGE CHART Stage Temperature Description Usage Thread 223–235°F The sugar syrup drips from a spoon and forms thin threads when drizzled in water or over a plate. Candied fruits Soft ball 235–240°F The syrup easily forms a ball when dropped in cold water but flattens once removed or pressed lightly with your fingers. Fudge Firm Ball 245–250°F The syrup forms into a stable ball but loses its round shape once pressed with your fingers. Caramel candies Hard ball 250–266°F The syrup holds its ball shape but remains sticky and pliable.