Diploma in Advanced Culinary Arts | Baking & Patisserie 348 Measuring scale Measuring spoon set Mixing bowls Palette Knife Scraper Saucepan Rubber spatula Digital thermometer Chef’s Knife White Chopping Board Notes 1. To multiply the recipe, multiply all ingredients proportionately. Equipment Key Learning Tempering of Chocolate Yield: 15 - 20 pieces Ingredients Method 1. Melt the desired chocolate (dark/milk/white) over Bain Marie. 2. Temper chocolate according to the temperature curve of each chocolate, respectively. 3. Pour the tempered chocolate into the piping bag and pipe them 3cm disc onto a silicon mat, slightly tap the tray and place small pieces of desired nuts and fruits. 4. Allow it to crystallize. Chocolate Medallions Dark/Milk/White Chocolate 100 g Roasted Pistachio A/R Roasted Hazelnut A/R Dried Cranberry A/R Dried Apricot A/R Sea salt flakes A/R Raisins A/R
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