a cool down

i have been trying the ice water tempering method for chocolate.  been wanting to do it for a while now. 
essentially you fill a container with ice water, not too much ice, just really cold.  when the chocolate hits about 40C, pipe it in.  this shocks the chocolate into setting up, but there is a window of seconds where the chocolate is firm but maleable.

after shaping the chocolate, you let it sit in the water for a few minutes (that time is what i am playing with) until the cocoa butter crystalizes and it holds the shapes you made.
you then remove it from the water and keep it cold (or frozen maybe).

what i like about this technique is that it offers you the ability to create 3 dimensional shapes with an organic twist.
the longer you leave it in the water the more it loses color, which is kinda cool, it really gives it a "rotten wood" look

if anyone has any ideas, tips, or suggestions with this technique than please speak up, i'd love to hear what others are doing with this


Barzelay said...

Is it actually losing color, or is it just causing the chocolate to crystallize in a form that looks more dull?

Also, why 40C? Why not chocolate held in temper at 32C or whatever? Is it just because it solidifies too quickly that way and doesn't allow you to mold it? It would mean you don't have to hold it cold or frozen.

Anonymous said...

definitely a fun technique but keeping frozen has worked best.
The sugar content in the chocolate pulls some water affecting its texture
in the end but in a hot kitchen where proper chocolate tempering doesn't exist it's great!

christopher ford said...

i've tried painting onto a parchment/acetate then trying this technique, making almost a "bark" look to it, pretty cool, but havent gotten 100% down.

ron. said...

tempering isn't necessary. the technique basically takes advantage of the fact that cocoa butter sets up at a fairly high temperature, and because it is a fat, without agitation it doesn't emulsify with the water. it reminds me of setting agar pearls in cold oil. i wanted to ask the chefs at Valrhona but i figured they might slap for mistreating chocolate in that manner. it does tamper with the perfect emulsion they make the chocolate with.
i have tried it onto parchment to make wrinkled sheets but wasn't happy with it, maybe white chocolate would look better. we'll see
thanks for everyone's input.

Anonymous said...

frozen marble

Anonymous said...

For a really organic look on a landscape style plate, dusting them in cocoa powder does the trick! i also find that in a rather hot kitchen, keeping them frozen gives you more time between plating and getting the dish to the customer.

Anonymous said...

I managed to work up a pretty good technique for these "chocolate noodles". If you strain the ice from the water so that you have simply ice cold water, and you take your time, you can actually pipe the chocolate on top of the water into whatever shape you like. The surface tension of the water will allow you to pipe even zigzags or whatever you like without the chocolate sinking to the bottom of the container. It takes a bit of patience, and the chocolate must not be above 50C when you are piping, but it yields beautiful, consistent results. Try it out.

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