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Here are the tips you absolutely need to know to succeed in ALL your chocolate desserts according to a chocolatier chef

THE chocolate, this divine ingredient which seduces our taste buds and warms our hearts, can sometimes prove capricious when handling it. This is where tempering comes into play, a crucial technique for achieving perfect results in baking and confectionery. Thanks to the valuable advice of chef chocolatier Marc Soutanwe were able to explore the secrets of this delicate art, using the delicious tablets of U brand chocolatecombining deliciousness and ecological responsibility.

Why temper chocolate?

The tempering of chocolate is not just an additional step in the preparation process: it is a real guarantee for obtaining chocolate creations with a smooth, shiny texture and exquisite taste. Indeed, this technique makes it possible to stabilize the crystallization of cocoa butter in the chocolate, thus ensuring a uniform consistency and a beautiful shine. As Chef Soutan points out, “good tempering is the key to a successful chocolate creation. »

Prerequisites for successful tempering

To successfully temper the chocolate, it is essential to have the right tools and ingredients. First of all, an accurate thermometer is essential to control the temperature of the chocolate throughout the process. Make sure you have a thermometer capable of measuring up to 55°C, as accuracy is crucial.
Then, the choice of chocolate is just as important. Preferably opt for a high-quality couverture chocolate, such as that offered by the U brand, rich in cocoa butter and less sweet than classic chocolates. With its high cocoa butter content, it offers perfect fluidity for tempering, thus guaranteeing perfect results with each preparation.

Store your chocolate properly

As big fans of chocolate, we know how important it is to store this delicacy in optimal conditions to preserve its flavor and quality. According to the chef chocolatier, the chocolate deserves special attention in terms of conservation. First of all, it is essential to distinguish the different types of chocolate: dark, milk and white. Dark chocolate, richer in cocoa, keeps longer than other varieties. However, all types of chocolate should be stored in a cool, dry place, protected from light and temperature variations.
For filled confectionery and chocolates festive, increased vigilance is necessary due to their perishable contents. It is recommended to consume them within fifteen days of purchase to ensure optimal freshness.

A very delicious and unmissable recipe for chocolate fondant

Here is an irresistible fondant recipe chocolate, to be made with the delicious bars of the U brand, which will delight all gourmands, whether they are fans of traditional chocolate or looking for more daring flavors. After all, as they say, tastes and colors cannot be discussed!
Ingredients :

Preparation :

  1. In a bowl, melt the chocolate and butter in a bain-marie, monitoring the temperature as directed by chef Marc Soutan. Mix well until you obtain a smooth and homogeneous texture.
  2. In a salad bowl, pour the eggs and the almond powder, then mix.
  3. Add the baking powder, then pour in the melted chocolate while continuing to mix.
  4. Prepare an espresso and add it to the salad bowl, stirring well to incorporate the coffee.
  5. Then add the flour, whisking vigorously to avoid lumps.
  6. Butter small ramekins and pour in the chocolate mixture.
  7. Place in an oven preheated to 200°C and cook for around 7 minutes, until the surface is slightly cracked.

Serve these delicious chocolate fondants while still warm, accompanied by a scoop of vanilla ice cream or homemade custard for an explosion of flavors in the mouth
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published by Louhann MEZAGUER THE 02•04•2024

Louhann MEZAGUER

Source: Grazia

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