Рет қаралды 263,775
Occasions Chocolate
Ingredients
A kilo of raw milk chocolate was used. You can use dark or white, but the temperature of the tempering varies
for fillings
Nutella
nuts
Toffee sauce
You have many options for fillings such as peanut butter, nut butter or almonds
Possible filling of ganache or coconut with white ganache.
The correct temperature for the tempering process for each type of chocolate
dark chocolate
heat up to 45
We go down to 28 or 27
We raise to 31 _ 32
Milk chocolate
heat up to 45
We go down to 28 or 27
We raise to 30
white chocolate
heat up to 45
We go down to 27
We raise to 29
The benefit of tempering is that it makes the chocolate firm at room temperature and does not melt. Yes, by heat, but it is no longer liquid.
It is also important for the luster, as the tempering process, if it is correct, gives a beautiful luster to the chocolate