Background
This project is an attempt to create a savory, chocolate-like product from tempeh using blackening. By holding the tempeh at a constant high temperature for an extended period, the goal is to develop deep, complex flavors through Maillard reactions, caramelization, and the breakdown of proteins from the enzymes present from the tempeh fermentation.
Recipe
Ingredients
Tempeh
Equipment
Incubator or Dehydrator
Instructions
-
Setup
Place the tempeh in an incubator or dehydrator. -
Incubation
Set the temperature to 140°F (60°C) and hold for approximately 30 days, or until thoroughly blackened and fragrant.
Notes and Observations
- The tempeh will be held at 140°F for about a month.
- This process is expected to transform the tempeh, creating a product with notes reminiscent of dark chocolate or molasses.