Today, I tried and attempted to temper chocolate and hell, it's harder than it looks. I tried two times, I didn't expect it to work but when it got it's lovely shine I was overjoyed. For those who don't know it, tempering is the act where you get your chocolate into the state where it is shiny, glossy and snaps when you break it. Store chocolate that you buy has already been tempered for you. (:
Anyways, first attempt, eh, not that bad actually. It was shiny and glossy with not white streaks, I was impressed, until it didn't snap but instead bent and broke. In other words it didn't retain its shape and flipped and flopped around. My heart shattered into ten million pieces. So much for getting it right on the first go.
Second trial, it came out shiny and retained its shape after left to cool but lost its gloss after a while. It also melted like butter over popcorn the moment I touched it and so went my excitement.
I guess, I'm still amateur at this choco business, though I won't give up, maybe just for now I won't try again till a while that is. But if you have tempered chocolate before, I will gladly take any tips.
Tempering away,
Ellen.
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