DOMINIQUE ANSEL BAKERYのインスタグラム(dominiqueansel) - 3月31日 04時12分

Let’s talk about tempering chocolate - the process of heating and cooling chocolate to form the proper crystallization in the cocoa butter, to achieve that smooth and shiny finish. Think of the outer shell of a chocolate truffle, with that crisp texture that “snaps” when you bite into it. Here, I’ll show you the tabling method, using a stone countertop to temper the chocolate and spread over a chablon (stencil) to create the shiny and crisp chocolate plaques for our éclairs.

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