Diploma in Advanced Culinary Arts | Baking & Patisserie 350 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. Add slivered almond/corn flakes/rice crispes to the tempered chocolate. 4. Gently mix with spatula and allow the chocolate to coat around it. 5. Drop spoonful of the mixture onto a baking tray lined with baking paper using 2 spoons. 6. Allow it to crystallize. Rochers Dark/Milk/White Chocolate 100 g Roasted slivered almonds A/R Cornflakes A/R Rice Crispies A/R
RkJQdWJsaXNoZXIy ODMwNDI=