CON PADERNO

PASTICCERIA PASTRY
STAMPI CIOCCOLATO
CHOCOLATE MOULDS
CHOCOLATE MELTS BETWEEN 27° AND 32°, DEPENDING ON THE COCOA BUTTER IT CONTAINS. AS WELL AS THE TRADITIONAL BAIN-MARIE METHOD, THE
PRACTICAL THERMOMETER (art. 47698-03 PAGE 149) CAN ALSO BE USED AS IT ENSURES THE TEMPERATURE OF THE CREAM REMAINS CONSTANT (HOT OR COLD
AS REQUIRED).
“There is an endless fascination in handling the raw dullish blocks of
couverture, in grating them by hand – I never use electrical mixers – into
the large ceramic pans, then melting, stirring, testing each painstaking
step with the sugar thermometer until the right amount of heat has
been applied to make the change.”
Joanne Harris, Chocolat