Скачать или смотреть The French Chocolate Mendiants (Perfect Edible Gift)

The “seeding” technique (or adding more chocolate)

Weight out the total amount of chocolate you need for the recipe, then remove one third of it and set aside. Melt the two thirds of chocolate for 30-second bursts in the microwave to 45C (110F). Then stir thorough the third you have reserved. Because the unmelted chocolate is already tempered, by adding it to the melted chocolate 45C (110F) you are stirring in the crystallized cocoa butter that you need to complete the tempering process. Continue to stir until the chocolate has melted. Check the temperature of the chocolate. For dark/bittersweet chocolate it should now be 32C (90F) and it will be perfectly tempered. Milk/semisweet chocolate should be 29C (85F) and white should be 30C (86F).

Music: Memories of the Past by Scott Langley (iMovie)

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