Peter Greweling, Culinary Institute of America

Force-Setting

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About
Causing a substance to set by exposing it to cooler than usual temperatures. Chocolate or ganache that is force-set will form unstable fat crystals and produce inferior results.

© 2007 All rights reserved. Published by Wiley.