The “Three Thirds” Rule

Appears in

Encyclopedia of Chocolate: Essential Recipes and Techniques

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

• Chop the chocolate and melt it slowly in a saucepan over a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).

• Bring the liquid (cream or milk and honey, vanilla, or other ingredients) to the boil in a saucepan.

• Slowly, pour one-third of the boiling mixture over the melted chocolate.

• Using a flexible spatula, energetically mix the liquid into the chocolate, drawing small, quick circles in the center to create a shiny, elastic “kernel.”

• Incorporate the second third of the liquid and mix in exactly the same way. Pour in the remaining third, using the same stirring technique.