Buy Marble Slab For Tempering Chocolate

Melt the chocolate as required by the recipe or.

Buy marble slab for tempering chocolate.

The traditional marble slab method. The key to the marble slab is getting a big one. If so you re going to need a marble slab. The most classic technique for tempering chocolate is handling it on a marble worktop.

A marble slab helps to cool down chocolate after melting so that it can be tempered and worked with more easily. Getting temperature accurate is an important aspect when tempering chocolate. If you re making your own candy this holiday season to give as gifts or to keep for yourself you may be working with fondant or tempering chocolate. The complex difficult way to temper chocolate.

But it s super difficult to master and super sensitive. The chocolatier quickly spreads it thin with a metal spatula scrapes it back into a pile with a putty knife and spreads it thin again repeating until the right sludgy. The classic tempering method with a marble slab takes you through a process where you to melt overheat the chocolate and then bring it back to the right temperature on the marble slab with correct technique and experience. When tempering chocolate a cool surface is essential for achieving a really professional finish this granite board helps to keep chocolate flat and smooth as you work a great size for home chocolatiers being easy to lift up at an angle which helps with spreading 39 5 x 30cm 15 x 12.

If you have marble or other solid surface counters of similar mass you can probably forgo the marble slab. Marble slab tempering is of course one of the favourite ways of tempering chocolate though i am not quite sure why from what i have read other methods are cheaper easier and just as reliable and i would quite like to be able to do it. Use the traditional method when tempering over 1kg of chocolate. This video teaches you how it works and what you need to look out for.

When it comes to tempering chocolate the slower you melt the chocolate the better the result will be so take your time. Break the chocolate up into small chunks and place in a bowl. Pastry chefs use a method called tabling to temper chocolate a cooling and agitating method that involves pouring two thirds of the melted chocolate onto a marble slab.