Here he shares a few hints on working with this tricky and sometimes temperamental ingredient.
It should be 45 degrees when heating it, and reach 25 degrees when cooling.
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Never leave your chocolate alone: "Whether you're melting it over a bain marie or in a microwave, chocolate can burn easily.".Mix it up: "Chocolate is versatile.It lends itself to lots of flavour profiles like citrus, salted caramel, even beetroot and things like white chocolate and caviar.".It needs to be within two degrees of these temperatures when youre working with it to achieve the right finish.".At M S, we have a team of food innovators and experts behind every dish and product we make.Check gift card balance, sorry, enter your gift card number to check your card's remaining balance.Use a thermometer: "If you want to try tempering your chocolate, stick to specific temperatures.Our dessert developer, Daniel Fletcher, is the man behind our melting chocolate dome.Please enter all required details, gift card number Gift card number Gift card number.
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