WHAT IS THE MUSH METHOD OF TEMPERING CHOCOLATE?
This alternative method is the classic, old-fashioned method that is still used by many professionals today, and helpful for reheating previously tempered chocolate that has bloomed. • Melt chocolate in top pan of double boiler over water that is about 130°F. • Use a rubber spatula in a gentle sweeping motion to stir the chocolate continually until all of the chunks become liquid. The temperature of the chocolate at this point will be about 115°F, or heat until it is 115°F. • Take the top pan off the bottom of the double boiler. Change the water in the bottom pan to be 95°F. Dry the underside of the top pan with a towel. • Pour out one-fourth of the liquid chocolate on to the backside of a baking tray or other smooth, dry, washable surface. (Marble is the first choice of professional chefs.) Replace the top pan onto the bottom pan of the double boiler to maintain temperature at 95°F. • With a rubber spatula, mush the puddle of chocolate. Alternately spread and scrape until the chocolat
