Here are the most common terms you’ll come across as your candy-making odyssey begins. You’ll also want to take a look at our behind-the-scenes video.
Bloom: The gray mottling that sometimes appears on the surface of chocolate is a result of extremes in heat or humidity. Chocolate stored in a fridge is subject to too much humidity, which causes the sugars to crystallize. If your chocolate is too warm, it will melt slightly and the fats will separate out. While not aesthetically pleasing, the chocolate is still usable and edible. The only risk is that chocolate with sugar bloom may seize since it has been exposed to moisture.
Couverture: Chocolate with a higher percentage of cocoa butter (at least 32 percent). It is used to enrobe candy because it forms a very thin coating when properly tempered.
Enrobe: Dipping or coating candies in chocolate.
Seed: One of the most common methods of tempering chocolate is the seed method. Because it requires the fewest tools and is the easiest to master, it is the method we recommend for the home cook. To do so, melt two-thirds to three-quarters of the total weight of chocolate you’re working with, and once it has reached 118 degrees Fahrenheit (for milk chocolate), add in the remaining chocolate (also referred to as the seed).
Seize: When melted chocolate comes in contact with even a small amount of liquid or steam, it hardens and becomes lumpy, a condition known as seizing. When working with chocolate, be diligent about keeping everything dry to avoid this. If seizing occurs, whisk 1 tablespoon of a neutral oil (such as canola, corn, or vegetable), clarified butter, or cocoa butter into every 6 ounces of chocolate. The repaired chocolate is still usable in most recipes unless you’re planning on tempering.
Temper: The method of melting and cooling chocolate in order to stabilize its crystal structure. Tempering makes chocolate shiny, with a good snap when you break it. Most baking recipes do not require tempering, but it is essential when enrobing chocolate confections.
