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Le Cordon Bleu News, 03/30/2012
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In The News
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| The best way to temper chocolate |
| Tempering chocolate is an essential technique in pastry. It will ensure a glossy and crisp finish. Chefs use the technique to make molds or chocolate shavings, to coat chocolates and to make sculptures. |
| Adjust the amount of dark chocolate used depending on your choice of recipe. |
- Coarsely chop 300 g dark (preferably couverture) chocolate. Place 2/3 of the chocolate in a bowl; melt over a bain-marie of gently simmering water. The bottom of the bowl should not touch the water; shine and smoothness may be lost.
- Heat until the temperature reaches 45°C on a cooking thermometer. Remove the bowl from the heat and stir in the remaining chocolate; stir with a spatula from time to time.
- As soon as the temperature cools to 27°C, return the bowl to the bain-marie and reheat, stirring gently until the chocolate reaches 32°C. When the chocolate is smooth and shiny, it is ready to be used.
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| If you are tempering milk chocolate, melt to x 45°C, cool to 26°C, and reheat to 29°C. If you are tempering white chocolate, melt to 40°C, cool to 25°C and reheat to 28°C. |
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| Find this and other techniques illustrated in the Le Cordon Bleu Chocolate Bible. |
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