24 December, 2008

Until now, I would have assumed that a chocolate thermometer was a joke, much like chocolate teapots, dehydrated water and air guitar strings. Now I know better. It’s an important piece of chocolateering equipment, used when tempering the chocolate so that it the result is shiny and snaps instead of crumbling.

As well as providing detailed instructions on tempering, the chocolate geeks over at cookingforengineers are adamant that chocolate-making should never involve water. They are right: although the shot-tower-inspired technique was more fun, dropping sloedrops onto boring old greaseproof paper gave better results.

Result: Sloedrops mark II, now with added science:

Mmm chocolate.

This was a triumph. I'm making a note here..


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