Tempering (Chocolate)
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Tempering is a technique aimed at either balancing chocolate's crystal structure by melting and cooling it within specific temperature ranges, or preventing curdling by slowly adding a hot liquid into egg yolk. Properly tempered chocolate gains a glossy, firm, and brittle structure. In the context of eggs, it prevents sudden heat shock.
Where It's Used
“Temper the egg yolk by adding the hot milk to it little by little.”
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