INFO
Tempering is the process of building good, stable cocoa butter crystals in the complex system of chocolate. Accurate tempering ensures a beautiful shine on the surface and a clean snap when broken.
Details
Ingredients
- 100 gr of Lindt Black 70% Chocolate
Method
- Shave the chocolate, set 1/3 aside
- In a double-boiler (bain-marie) bring 2/3 of the chocolate to 48 °C
- Take off the heat, add the remaining 1/3 of shaved chocolate and let it to to 27°C
- Bring back to 32 °C on the double-boiler
Source: http://www.lindt.ca/swf/eng/connoisseurs/recipes/how-to-temper-chocolate/
Quick View
| Traditional | |
|---|---|
| Serve | 3 |
| Preparation Time | 15 mn |
| Cooking Time | 5 mn |
| Temperature | |
| Authors | Pascal Crausaz |
| Special |