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Chocolate tiles |

Chocolate temperature techniques

Note

There are several ways to temper chocolate, and there are also different names for this technique.

Ingredients

Recipe for 12 tapas

Dark chocolate tiles

200 Gr

Dark chocolate

200 Gr

Milk chocolate

200 Gr

White chocolate

Preparation time: 60 min

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

Saturday, September 26th 10:30 to 13:00

Old Montreal

100 $ / pers.

PASTRY CLASS

Modern seasonal fruit tart!

Almond and caramelized apple tart base
Creamy vanilla and mascarpone custard
Apple, vanilla and cinnamon compote, apple spheres glazed and flambéed with ice cider |
Salted butter caramel sauce |
Chocolate tiles |

More information

4 / 12

100 $ / pers.

8 places disponibles

Sunday, October 4th 10:30 to 13:00

Quebec city

100 $ / pers.

PASTRY CLASS

Modern seasonal fruit tart!

Almond and caramelized apple tart base
Creamy vanilla and mascarpone custard
Apple, vanilla and cinnamon compote, apple spheres glazed and flambéed with ice cider |
Salted butter caramel sauce |
Chocolate tiles |

More information

0 / 12

100 $ / pers.

12 places disponibles