Techniques

Tempering

02/07/14

Pour 2/3 of the melted chocolate onto the cool marble worktop (at an ambient temperature of ±20°C).

02/07/14

Add 1% Mycryo® cocoa butter, that is 10 g per 1 kg of chocolate.

02/07/14

Pre- crystallisation is very simple when you add chocolate that has already been tempered to the melted chocolate. 

02/07/14

Ideal for tempering small quantities of chocolate.

Moulding

02/07/14

Tip: While taking figures out of the mould and sealing them, it's a good idea to wear gloves to avoid fingerprints.

02/07/14

Before pouring, a variation of the shades can be obtained by dabbing the mould. 

Coating

02/07/14

Tip: Don't put the bonbons in the refrigerator immediately, but leave them to harden for a quarter of an hour at ambient temperature. 

Flavouring

02/07/14

Creams and custards are prepared with a whole range of possibilities and variations. In principle, it is a matter of preparations in which custard or fresh cream (whipped) play a starring role, flavoured for example with chocolate. The difference from a mousse: cream is softer and fuller and does not have the aerated structure that characterises a mousse.

Ready-to-use glazing

02/07/14

Pour a layer of glazing of average thickness onto the patisserie, from the middle towards the edges, until the surface is entirely covered and the glazing flows over the edges.