Taila Cerqueira, professor of gastronomy at Anhembi Morumbi University, explained the important points of this technique
For those who work in the confectionery field it is likely that they have already had to deal with the tempering technique, which is especially useful when you want to use the chocolate in other words.
Second Taila Cerqueiraprofessor of gastronomy at Anhembi Morumbi University, tempering is a technique that involves melting chocolate at high temperatures to rearrange the crystals in its composition, using constant movements.
To temper chocolate there are techniques such as plating, adding or using an upside down bain-marie. Then, just cool it to your liking, so you can create different delicacies with the same ingredient. Find out the details by reading the complete content of Giulia Howard.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
