Session 245 — Chocolate Tempering and Ganache
← Block 49–50: Pastry — Desserts Overview
Skill: Chocolate crystal structure; working temperature curves; emulsion stability Read first: How to Temper Chocolate and Chocolate Ganache
What you're learning: Tempering chocolate means controlling which crystal form (Form V) dominates as it sets — this creates the snap, gloss, and clean break of professional chocolate work. The technique: melt to 115°F, cool to 82°F (seed with chopped chocolate), then warm to 88–90°F. Ganache is simpler: hot cream poured over chopped chocolate, emulsified by stirring. The ratio (2:1 chocolate:cream for truffles, 1:1 for glazes) determines the texture.
Full Meal: How to Temper Chocolate + Chocolate Ganache — eat a simple dinner first, then chocolate truffles and ganache-glazed éclairs are the evening's reward
🎥 Compare Notes: How to Temper Chocolate with This Easier Method — America's Test Kitchen — ATK explains the science of cocoa butter crystals and demonstrates a foolproof seeding method for tempering at home.