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Syllabus:
1) Swiss Meringue buttercream making 2) hands-on flower piping Thanks for the opportunity to teach this class which is my favourite too ! See you next week ladies. Practice will perfect your skill ! HOW TO TEMPER YOUR CHOCOLATE USING A DOUBLE BOILER
A class review on chocolate tempering for the class participants:- Steps: 1) boil water in a pot (I use induction cooker) 2) once the water is boiling, I reduce it to number 2 to keep it warm. 3) I use a metal bowl, I place my couverture chocolate 58% Cacao Barry into the bowl 4) I wait for it to melt and sit occasionally 5) Once the chocolate has melted, I check if its between 45-50 degree celcius 6) Once I verify the temperature and it was 46 degree celcius, I remove the bowl from the pot and dry the side of the bowl 7) I wait for the temperature to drop to 33 degree celsius to use the tempered chocolate 8) for home practice for participants in class, you make it into a chocolate bar will ne a good pracitce. 9) remember to stir well before each use. Hope to see you soon in the near future. |
..... A journey in OnePa...with Pauline by the month
June 2022
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