So let's see if I got this right.
I melt the chocolate and heat it to 115º-120º, cool it to 80º and then warm it to 88º-90º?
Regarding couverture, do Callebaut, Valrhona etc all make a version of this? Is there any taste sacrifice v. using regular chocolate?
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net
Last edited by KyleW; 05-27-2003 at 03:48 PM.
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