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Chocolate tiles |
Chocolate temperature techniques
There are several ways to temper chocolate, and there are also different names for this technique.
Ingredients
Recipe for 12 tapasDark chocolate tiles
Preparation time: 60 min
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For the chocolate
The dark chocolate must be between 30°C-32°C. With a band of Rhodoid sheet, make the chocolate bands. When the chocolate is hard, break it in pieces. Reserve the chocolate in a dry and tempered room, no humidity at all.
For a more fancy presentation, use two different sized ring molds and make discs or rings of different sizes.
There are several ways to temper chocolate, and there are also different names for this technique.
Class with similar recipe
PASTRY CLASS
Modern seasonal fruit tart!
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- Raspberry Jam
- Chocolate tiles |
PASTRY CLASS
Modern seasonal fruit tart!
- Breton shortbread
- Pastry Cream, saison fruit
- Vanilla whipped cream, shortbread hazelnuts
- Raspberry Jam
- Chocolate tiles |
PASTRY CLASS
Modern seasonal fruit tart!
- Breton shortbread
- Pastry Cream, saison fruit
- Vanilla whipped cream, shortbread hazelnuts
- Raspberry Jam
- Chocolate tiles |
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