We were out of town visiting family all last week, and while we were there we tried dipping some homemade vanilla marshmallows in Callebaut semisweet chips, which were on sale for $4/lb at Whole Foods.
They were less goopy while dipping than the Callebaut 70%, and creamier-tasting than average semisweet chips. But overall, I don't think they were better than the Ghirardelli 60% chips. I like the darker chips better, and both sets melt about the same. We did mess up the tempering on these ones, so it's possible they would have been harder to work with if they'd cooled more for a proper temper.
We often wait too long before declaring the chocolate tempered enough to dip - which means that sooner than we'd like, it's cooling to a point where it's hard to dip, and we have to rewarm it. And about 1/3 of the time, when we rewarm it we lose the temper. This time, we overcompensated and started dipping too soon, so it just wasn't tempered well enough yet. It eventually solidified at room temperature, but not to the nice crisp shininess that properly-tempered chocolate should give.
Saturday, July 4, 2009
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