Tempering chocolate sous vide
Tempering chocolate (crystallising the fats) can be quite difficult in a standard restaurant kitchen. In this setting, the microwave is often used as a tool, but this requires a great deal of attention. Below is a simple and effective method that works in every kitchen.
Creation by Hidde de Brabander from his book Chocolaterie.
Makes 1 kilogram.
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Ingredients
|
1 |
kg |
Chocolate (dark, milk, or white) |
Preparation method
- Weigh the amount and type of chocolate that you need.
- Scoop the chocolate into a vacuum sealer bag and pull vacuum.
- Place in a hot water bath to reach the required final temperature: 28°C for white chocolate, 29 to 30°C for milk chocolate, and 31to 32°C for dark chocolate.
- Once the chocolate has melted, it can be processed immediately.
Serving suggestions
- As a decoration for dishes.
- For coating truffles or other bonbons.
- To make chocolate decorations.