How to temper chocolate for birthday cake decoration?

These days, birthday cakes come in many fun flavors and designs. The addition of sweets and fruits to cakes is a popular trend. Chocolate cakes are very popular as a garnish for cakes. You can either melt them and place them on top of cakes or as decorations for birthday cakes.

It is essential that chocolate treats covered or made from them have glossy finishes by cooling and heating it. Tempering stabilizes chocolate so it doesn’t melt too quickly. Nobody wants to eat a cake that drips chocolate down their fingers. Nobody! This article will show you how to temper chocolate for birthday cakes decorations. Continue reading:

* Finely chop 340g of any type of chocolate you choose.

* Place 226g of chocolate in a metal heat-proof bowl.

Place at least 2 inches water in a saucepan. Turn off the heat and let it simmer.

Place the chocolate bowl over the boiling water in the saucepan. Make sure the bottom of your bowl is not in direct contact with the hot water. Allow the chocolate to melt slowly.

* Stir the chocolate with a spatula until it reaches a temperature between 118 and 120 degrees on the thermometer.

* Next, remove the bowl from the saucepan and cover it with a towel to keep warm.

* Continue to stir the chocolate until it reaches 82 degrees Fahrenheit.

Take out any chocolates that have not melted.

Place a kitchen towel on the bottom of the bowl and cover it with another one. The towel will prevent the chocolates from reaching temperatures higher than 90 degrees Fahrenheit.

* Continue stirring the chocolate until it reaches 88-90 degrees Fahrenheit.

* You can use the chocolate immediately to decorate your cakes. However, it is important to continue stirring the mixture to ensure that the temperature does not drop.

* You can stir the chocolate again if it thickens too much.

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