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Would you please talk about the process of tempering chocolate? And please discuss when you should and when it's not necessary to do so.

Fran's 7th Annual Valentines Spectacular

Fran Costigan - Fran's 7th Annual Valentines Spectacular

Recorded

This event was on February 8, 2023

Join us for Fran Costigan's 7th annual Valentine's Day Spectacular live event, where renowned pastry chef and vegan dessert expert Fran Costigan will be showcasing her delicious and indulgent plant-based creations. This year's event promises to be even more romantic and memorable, with a variety of sweet and savory treats. Don't miss out on this unique opportunity to treat your sweetheart (or yourself!) to the ultimate celebration of love and vegan desserts! Bring your questions and enjoy this annual event with Chef Fran!

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Question

Carol Haas

Would you please talk about the process of tempering chocolate? And please discuss when you should and when it's not necessary to do so.

Answer

So tempering chocolate when you buy chocolate. here, let me pull a here's a bar of chocolate of a 70% chocolate interesting that this one says strong dark 70% to me. It doesn't taste super strong, but it's nice. That is already in Temper. Once it's melted It Isn't So, it's a you know, there's a lot of chemistry going on here with beta crystals and crystals being separated and coming back and temperature. when you want a coding to have a nice snap and stay shiny. You're going to temper your chocolate. I teach seed tempering which is melting a particular amount of chocolate in a water bath over a water bath and then adding chocolate seeds which is and taking the temperature with the instant read and then adding More chocolate which is going to drop the temperature. So that's what I do. I don't make a lot of Confections that with chocolate that has to be tempered. I find that adding a small amount of a nice vegetable oil to melted chocolate makes it shiny and I keep things in the freezer and it works for me.

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.