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chocolate stone

post #1 of 3
7/23/12 at 4:42am
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700

hello chefs,

 

can anybody share the information on this showpiece base. after searching online i have come across its a mix of 50/50 tempered couveture and grain sugar. looking for forward to this discussion.

 

thank you

rajeev

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post #2 of 3
7/26/12 at 4:29pm

That's it, equal parts, no need to temper, just melt, mix and pour into whatever container you'd like.

Everybody's got to elevate from the norm.
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post #3 of 3
7/26/12 at 5:12pm

Take 50% dark couverture coins, put it in the robot-coupe, process to small-ish chunks.  Do the same with white.  Mix the two, roll out between acetate sheets..

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