Label
All
0
Clear all filters

Francisco Migoya

Refining

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Make sure the bowl and rollers of the mélangeur are warm (see Resources, for the mélangeur). Add the liquor and begin refining. Keep a hot blow dryer pointed into the top opening to help maintain the temperature of the chocolate. Slowly add the predetermined amount of sugar over the course of an hour or so. These slow additions prevent the motor and rollers of the mélangeur from becoming bogged down.

Allow the chocolate to refine for at least 36 hours and up to 48 hours. Generally after 24 hours, a very fine and smooth chocolate is produced, but longer will certainly not hurt the chocolate and will in fact make it a better product.

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

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title