Label
All
0
Clear all filters

Peter Greweling, Culinary Institute of America

Slabbing

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
With bars as a guide, layers are slabbed to a uniform thickness for later precoating, cutting, dipping, or enrobing.
Slabbing is the process of creating a layer of chocolate of uniform thickness that can be precoated, cut, and dipped or enrobed. As with examples throughout this book, the confectioner uses metal bars to create a frame, which is then filled with the material that will be the center. The advantage of using bars, rather than other types of frames, is that they can be adjusted to fit different batch sizes.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

Related Recipes

  • β€Œ
  • β€Œ
  • β€Œ
  • β€Œ

Related Reference

  • β€Œ
  • β€Œ
  • β€Œ
  • β€Œ
The licensor does not allow printing of this title