FOOD NEWS
Ina Garten Doesn't Like Tempering Chocolate, So She Has Her Own Answer
BY KAREN HART
On an episode of "Barefoot Contessa," Ina Garten confessed that when it comes to tempering chocolate, she "can't be bothered." She uses an easy shortcut instead.
Tempering involves melting, cooling, and reheating chocolate, which turns it glossy-smooth and makes it crisp and "snappy" when hardened, rather than bendy and soft.
Tempering also ensures that melted chocolate won't turn an unsightly gray color as it sits. However, Garten instead avoids this by making and serving desserts on the same day.
Garten melts her chocolate in a bowl set over a pot of boiling water, stirring constantly. This gives it the right texture without the time it takes to fully temper and cool it.
Garten uses it immediately in recipes like her French chocolate bark, so it doesn't have time to turn gray. Just don't overheat the chocolate, or the cocoa butter might separate.