www.iccadubai.ae 351 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. Wipe the fruits and dip them into tempered chocolate. 4. Allow it to crystallize. Chocolate Dipped Fruits Dark/Milk/White Chocolate 100 g Dried Apricots/ Figs A/R Candied Orange A/R Candied Strawberry A/R Candied Kiwi A/R
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