This week we started working with chocolate in Le Cordon Bleu. I have been dreading this because i know that tempering the chocolate is not easy. You have to be very precise and delicate. To temper your chocolate you need to melt the chocolate to 45 degrees C if it was dark chocolate, then you need to lower the temperature to 28/27 degrees C and reheat it up to max 32 degrees C. There are various ways of tempering your chocolate, you can either heat it up by bain marie and some chefs actually do it by microwave although i really don't recommend this, lower your temperature by stirring it over some ice, doing the tablage .. If your chocolate is well tempered then it must be glossy, smooth, silky, doesn't melt in your hands and it actually snaps when you break it. We did a chocolate sphere, filled with mi-cuit chocolat, crispy pralines, creamy mango and passion fruit, creamy chocolate and some crumble on top.
And if you wanna be a bit creative you can actually use some transfer sheets with colored cocoa butter. All you have to do is spread some tempered chocolate over the sheet, and while its still like a paste and make circles, triangles whatever shape you prefer and put it in the fridge for a couple of minutes to let it cool down.
And if you wanna be a bit creative you can actually use some transfer sheets with colored cocoa butter. All you have to do is spread some tempered chocolate over the sheet, and while its still like a paste and make circles, triangles whatever shape you prefer and put it in the fridge for a couple of minutes to let it cool down.
and these are some of the chef Nicola Jordan work:
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