America’s Test Kitchen recommends this for their Florentine cookies:
We microwaved three-quarters of the chocolate (first chopped into fine shards) at 50 percent power until it was mostly melted. We then added the remaining chocolate and stirred it until melted, returning it to the microwave for no more than 5 seconds at a time to complete the melting. While not quite as shiny as traditionally tempered chocolate, this chocolate had a nice luster and decent snap. This method works because it keeps the temperature of the chocolate close enough to 88 degrees so that mostly stable beta crystals form and act as seed crystals. It’s a great method when taking the time to carry out true tempering is too much trouble.
Equivalent_Section13
Fantastic
orangerootbeer
Your decor is so pretty! Maybe double the chocolate on the side for a fuller look, but I honestly thought this was a professional cake. And I agree, tempering chocolate is such a pain!
Specific-Window-8587
The two of you did a great job. May you be happy in your future.
SpudQueen_V
Looks amazing and delicious!
Otherwise-Kale-4797
Beautiful cake, you two nailed the classic look! Tempering snapping usually means it wasn’t fully in temper or got too cold too fast. Try seeding method: melt 2/3, add chopped unmelted chocolate to cool it slowly while stirring. Hit 31-32°C working temp and it should stay flexible without snapping.
9 Comments
I like using melted chocolate chips, melted in 20 seconds intervals in the microwave.
Your finished cake is spectacular!!
Omg that looks seriously professional! You two did amazing! (>~<)
Here’s a good King Arthur Baking [blog post](https://www.kingarthurbaking.com/blog/2014/01/31/tempering-chocolate) about tempering chocolate.
America’s Test Kitchen recommends this for their Florentine cookies:
We microwaved three-quarters of the chocolate (first chopped into fine shards) at 50 percent power until it was mostly melted. We then added the remaining chocolate and stirred it until melted, returning it to the microwave for no more than 5 seconds at a time to complete the melting. While not quite as shiny as traditionally tempered chocolate, this chocolate had a nice luster and decent snap. This method works because it keeps the temperature of the chocolate close enough to 88 degrees so that mostly stable beta crystals form and act as seed crystals. It’s a great method when taking the time to carry out true tempering is too much trouble.
Fantastic
Your decor is so pretty! Maybe double the chocolate on the side for a fuller look, but I honestly thought this was a professional cake. And I agree, tempering chocolate is such a pain!
The two of you did a great job. May you be happy in your future.
Looks amazing and delicious!
Beautiful cake, you two nailed the classic look! Tempering snapping usually means it wasn’t fully in temper or got too cold too fast. Try seeding method: melt 2/3, add chopped unmelted chocolate to cool it slowly while stirring. Hit 31-32°C working temp and it should stay flexible without snapping.
Stunning!🤩