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Chocolate Temperage du Chocolat

(Chocolate never to exede 50'C)

Tools:
  • 3 bowls(for Choco,for 50'C water & for Cold water)
  • and a Thermometer.

    Dark chocolate:
    Melt to:__Drop to:__Preserve at:
    48'C..........27'C..........30'C


    Milk chocolate:
    Melt to:__Drop to:__Preserve at:
    45'C..........25'C..........29'C


    White chocolate:
    Melt to:__Drop to:__Preserve at:
    40'C..........24'c..........28'C



    Hot Chocolate


    Dark chocolate 100 g
    Milk 500 ml
    Whipp cream 120 ml
    Sugar 50 g



    Chocolate Sauce


    Chocolate 270 g
    Milk 300 ml
    Glucose 75 g



    Caramelized Nuts


    Sugar 100 g
    Water 40 ml

    Nuts 250 g
    Butter 10 g


    Candise


    Water 30 ml
    Sugar 60g

    Condenced Milk 70 ml
    Glucose 80 g

    Butter Whipped 180 g

    Chocolate 240 g

    Nougat 45 g

    Sugar 2 kg
    Water 800 ml





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