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Tempering in a bain-marie
Preparation info
- Difficulty
Complex
Appears in
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
This is as precise a method as tempering by seeding, but is a little more cumbersome because it requires two water baths, one hot water and one cold.
Ingredients
14 oz. 400 g
Method
Chop the chocolate and melt it slowly over a bain-marie.
Prepare the cold-water bath, adding a few ice cubes.
When the temperature reaches 131°F–136°F (55°C–58°C) if you are using bittersweet, or 113°F–122°F (45°C– 50°C) for milk or white chocolate, remove the bowl from the hot-water bath and place it over the cold-water bath.
Stir cons