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.
Ingredients
| 1 kg | Chocolate (dark, milk, or white) |
Instructions
Preparation method ā¢ Weigh the amount and type of chocolate that you need. ā¢ Scoop the chocolate into a vacuum sealer bag and pull vacuum. ā¢ Place in a hot water bath to reach the required final temperature: 28Ā°C for white chocolate, 29 to 30Ā°C for milk chocolate, and 31 to 32Ā°C for dark chocolate. ā¢ Once the chocolate has melted, it can be processed immediately.
Serving suggestions ā¢ As a decoration for dishes. ā¢ For coating truffles or other bonbons. ā¢ To make chocolate decorations.