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Tempering using a tempering stone
- Difficulty
Complex
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
This is the kind of tempering that has chocolate lovers drooling, as they watch TV programs where artisan chocolate makers spread and mix pounds of chocolate on a marble surface. You can use this method at home if you have a marble working surface and don’t mind transforming your kitchen into a chocolate workshop for a few hours.
Ingredients
Method
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