The Art of French Pastry

chocolate couverture or chocolate couverture coins. Stir for 3 full minutes, taking care to keep your sp ...

corner of a 1 × 1–inch square of parchment paper into the chocolate and set on the counter for 2 full minut ...

nice and fluid, you need to melt most of the lumps. The trick is to do this very carefully without melt ...

chance to even out. Test the chocolate with the paring knife or parchment paper after each microwave zap ...

crystals than solid ones. If you are not sure about the length of time to use, always be conservative and ...

folded towel and dip your cookies. The towel will create a buffer between the bowl and the table and prevent the ...

a short time at 50 percent power in the microwave and then stir. The amount of time you warm the chocola ...

IT’S DONE WHEN IT’S DONE When chocolate is well tempered it is very fluid, as you have melted a lo ...

surface. Streaks indicate the trace of cocoa butter that is on the verge of crystallizing, which means the cho ...

Once you are done working with the tempered chocolate, while it is still liquid pour it onto a sheet p ...

than melting it in a big block. If it hardens in the bowl, simply heat the bowl in a warm oven or o ...

directed. Chocolate products should always be stored in a cool room, never in a refrigerator or a freezer. ...

Your chocolate can be too cold or get too hot. Both are simple problems to fix. MY CHOCOLATE IS GETTING THICK: ...

normal. You just need to warm up the chocolate slightly in the microwave for 15 seconds at 50 percent power; st ...

UP: If your chocolate is not setting up after 2 minutes it means that you have overheated it. In order to ...

weight of the chocolate. THE CHOCOLATE SETS UP AFTER A WHILE BUT IT IS NOT SHINY: This means that it was ...

AFTER A FEW DAYS IT LOOKS CLOUDY: Two things can cause this. The first is called “fat bloom,” and it happens ...

eventually crystallizes the crystals will be larger than usual, creating a cloudy look. The second reason i ...

didn’t exist in many homes and people kept their chocolate in the refrigerator so that it wouldn’t melt. ...

temperature to serve to your guests, you will observe a thin layer of condensation created by the change of tem ...