Tempering dark chocolate couverture (traditional method) - Recipe with images - Meilleur du Chef
Price: $ 7.00
4.9(501)
Use any dark chocolate of your choice but make sure it is a chocolate couverture (usually sold in pistoles or chips). Melt the pistoles in the microwave, in periods of 30 seconds to make sure the chocolate does not burn. Combine with a rubber spatula at every interval.
Flavoring chocolate Pastry Chef -Author Eddy Van Damme
Tips for choosing and working with chocolate according to The Pastry Alphabet
Tempering chocolate
La Feuille d'Automne recipe! Lenôtre's classic dark chocolate mousse and meringue cake
Tempering dark chocolate couverture (traditional method) - Recipe with images - Meilleur du Chef
Tempering dark chocolate couverture (traditional method) - Recipe with images - Meilleur du Chef
The Complete Guide to Brazilian Style Dark Confectionery Coating and How It Disrupts the Chocolate Sector - Santa Barbara Chocolate
How To Temper Chocolate By Pastry Chef – Author Eddy Van Damme
Tempering chocolate with cocoa butter
tempering Chocolate Disorder
Tempering chocolate the easy way (Dark + Milk + White)
Chocolates aBatteredOldSuitcase