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Tempering by seeding
- Difficulty
Complex
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
Ingredients
14 oz. 400 g
Method
Chop three quarters of the chocolate (10 ½ oz./300 g) on a chopping board, using a serrated knife. Even better, use couverture chocolate in the form of fèves, buttons, or pistoles. Finely chop the remaining quarter (3 ½ oz./100 g) or process it with the blade knife attachment of a food processor. Place the roughly chopped chocolate in a bowl. Half fill a sauce
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