Microwave Chocolate Tempering
Show: Good Eats
Episode: Turn On The Dark
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By milkayphoto
on February 13, 2012
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I've tempered chocolate before (successfully AND unsuccessfully and this was the FIRST show that explained things so thoroughly that I now know what went wrong when things failed. Thank you, Alton! :-
As far as the IR thermometer Alton used on the show, we paused the tv so that we could see the details and it is by Thermoworks (Model #IRFS which makes sense since he is also a huge fan of their Thermopen.
By gramma jans
Fremont, CA
on February 11, 2012
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Since I have been working with chocolate for many years I come to a time where I am working at learning how temper chocolate. I have used Guittards melt and mold chocolate for years and recently started using their French Vanilla 53% cacao and reading on tempering and Alton's show was the 1st one I have seen that makes tempering fun and do able. I look forward to getting the easy read thermometer (just need to find one - I was glad I stay up and watched 1am